Vegan Creamy Peanut Butter Frosting
Indulge in the rich, nutty decadence of this Vegan Creamy Peanut Butter Frosting—perfect for elevating your cakes, cupcakes, or cookies with a plant-based twist! Made with creamy peanut butter, velvety vegan butter, a splash of almond milk, and a hint of vanilla, this frosting strikes the ideal balance of sweetness and fluffiness. In just 10 minutes, you'll whip up a dairy-free frosting that's smooth, luscious, and easy to spread. The pinch of salt adds the perfect contrast to enhance the peanut butter's flavor, while powdered sugar delivers that signature frosting texture. Whether you're decorating baked goods for a special occasion or simply satisfying a craving, this vegan peanut butter frosting is sure to delight. Plus, it stores beautifully, allowing you to enjoy convenience without compromising on taste. Suitable for vegans and loved by everyone, this easy-to-make frosting is a must-try for anyone seeking a creamy, flavorful topping!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup creamy peanut butter
- 0.5 cup vegan butter
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened almond milk
- 2 cups powdered sugar
- 1 pinch pinch of salt
Instructions
In a medium-sized mixing bowl, combine the creamy peanut butter and vegan butter. Make sure both are at room temperature for easier mixing.
Using an electric mixer at medium speed, beat together the peanut butter and vegan butter until the mixture is smooth and creamy, about 2 to 3 minutes.
Add in the vanilla extract and almond milk, and continue to beat the mixture for another minute until fully combined.
Gradually add the powdered sugar to the bowl, about 1/2 cup at a time, beating on low speed to incorporate and then increasing to medium speed. This helps prevent the sugar from creating a mess.
Once all the powdered sugar has been added, increase the mixer speed to high and beat until the frosting is light and fluffy, approximately 2 to 3 more minutes.
If the frosting is too thick, add an additional tablespoon of almond milk to reach the desired consistency. If it's too thin, add a little more powdered sugar.
Add a pinch of salt and beat briefly to incorporate.
Use immediately to frost your cakes or cupcakes, or store in an airtight container in the refrigerator for up to one week. If stored, bring to room temperature and beat again before using.
Nutrition Facts
Calories |
3174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.9 g | 265% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 292.1 g | 106% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 257.5 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
