- ½ cup Butter vegan, or use margarine, very soft
- 2 cups Icing Sugar
- ½ cup Peanut Butter
- 2 teaspoon Vanilla Extract
- Pinch Sea Salt
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.
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