Vegan Peanut Butter frosting. I realised once I had posted my perfect vegan chocolate recipe, that I had woefully failed to share the recipe for the amazing frosting that tops it.
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This frosting is really simply to make, simply cream together room temperature vegan butter along with the peanut butter, and then sift in the icing sugar. Finally, add a little vanilla extract and a pinch of sea salt.
I love to spread this icing on chocolate cake or cupcakes, but to be honest, I have also stirred it into my daily oatmeal. You could also use it as a filling for sandwich cookies.
Ingredients
- Vegan butter, use your favorite brand. Ensure that it is at room temperature.
- Peanut Butter. Personally I think that a brand like Skippy or Sun-Pat works better here, purely because it has more flavor. However, if you want to keep your icing a little more healthy (and with less palm oil), use your own favorite nut butter. Again, ensure it is at room temperature. Note: you can use crunchy if you like. I prefer smooth, but that's just me.
- Icing sugar. No other sugar will work. Make sure you sift it into the bowl (or beforehand).
- Vanilla Extract. Purely for its flavor.
- Sea Salt. Just a pinch to balance all that sweetness and enhance the peanut flavor.
📋 Recipe
Easy Vegan Peanut Butter Frosting
How to make the world's easiest and most delicious peanut butter cake frosting!Makes enough to frost a 9" layer cake, top and middle.
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Servings: 1 cake
Calories: 2541kcal
Equipment
- 1 Electric Hand Whisk or standalone mixer
Ingredients
- ½ cup Butter vegan, or use margarine, very soft
- 2 cups Icing Sugar
- ½ cup Peanut Butter
- 2 teaspoon Vanilla Extract
- Pinch Sea Salt
Instructions
- Place the butter and peanut butter into a large mixing bowl and beat well until soft and creamy.
- Sift over the icing sugar and very slowly mix. I like to start this step by hand because the icing sugar billows up into the air and then it's just a whole new clean up job!
- Beat the icing into the butter mixture until thoroughly mixed. Add in the vanilla extract and pinch salt.
- If the mixture isn't quite thick enough, add a little more icing sugar, ¼ cup at a time, until you reach the desired thickness.
- Icing will set up on standing or when refrigerated, but is easily spreadable at this stage.
- Will keep stored in the fridge, covered, for up to a week.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!
Nutrition
Calories: 2541kcal | Carbohydrates: 269g | Protein: 30g | Fat: 158g | Saturated Fat: 71g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 57g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1289mg | Potassium: 771mg | Fiber: 6g | Sugar: 249g | Vitamin A: 2836IU | Calcium: 94mg | Iron: 2mg
Natalie says
Simple to make, and delicious peanut butter frosting Freya! Loved it!
Lucas says
Never had peanut butter vegan frosting and I'm loving this new addition! So delicious.