Easy Vegan Peanut Butter Frosting

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.

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4.93 from 14 votes

Easy Vegan Peanut Butter Frosting

YIELD 1 cake

Prep Time: 10 minutes

Cook Time: 0 minutes

0 minutes

Total Time: 10 minutes

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.

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.

RECIPE BY Freya

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

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