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+ servings
Peanut butter frosting spread in a glass bowl.
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5 from 3 votes

Vegan Peanut Butter Frosting

Light and fluffy, yet decadent and rich, this Vegan Peanut Butter Frosting is the stuff dreams are made of! Super easy to make with just a handful of ingredients.
Prep Time10 minutes
Total Time10 minutes
Course: Desserts & Sweet Treats
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 18
Calories: 209kcal

Equipment

Ingredients

  • 1 cup creamy peanut butter I prefer traditional no-stir peanut butter here instead of the natural kind that separates (see notes)
  • ¾ cup vegan butter sticks 1 ½ sticks
  • 2 teaspoons pure vanilla extract
  • teaspoon salt
  • 2 cups organic powdered sugar
  • 2-3 tablespoons unsweetened, plain non-dairy milk

Instructions

  • Cream together the peanut butter and butter sticks in the bowl of an electric mixer fitted with the paddle or whisk attachment.
  • Turn the mixer off and add the vanilla, salt, and 1 cup of the powdered sugar. Slowly turn the mixer back on. Once the sugar is mostly mixed in, turn up the speed until it's fully incorporated. Turn off the mixer and add the remaining powdered sugar. Again, turn the mixer on slowly, allow the sugar to mostly incorporate before turning up the speed and mixing until smooth and creamy.
  • Whisk in the milk one tablespoon at a time, if needed, until the frosting is light and fluffy.

Notes

~Use an electric stand mixer for ease and convenience. You can also use a handheld electric mixer.
~Use powdered sugar, not cane sugar or any other kind of sugar.
~ Use traditional no-stir peanut butter. Do not use chunky peanut butter. If you choose to use natural peanut butter, know that your frosting will be heavier and more oily and won't pipe well (still delicious though!).
~ Use just enough milk to reach a light and fluffy consistency. Add just one tablespoon at a time.
~ If the frosting it too thick, add additional milk (again, just one tablespoon at a time).
~ If the frosting is too thin, add additional powdered sugar ¼ cup at a time.

Serving
Serving amounts will vary depending on application. You should have enough frosting for 12-18 cupcakes if you pipe it on fairly high. If you frost them with a spatula, you should have enough for 24 cupcakes.
Spread thinly with an offset spatula, you should be able to frost two 9-inch round cakes or one 9 x 13 cake.. 

Storage/Freezing
Store leftover frosting in an air-tight container in the fridge for up to a week.
You can also freeze it! Transfer it to a freezer-safe plastic bag. Be sure to squeeze all the air out of the bag before sealing. It should keep well for up to a month.

Nutrition

Calories: 209kcal | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 665mg | Potassium: 42mg | Sugar: 14g