This vegan peanut butter frosting is silky smooth and so creamy! It pipes beautifully onto cupcakes and spreads smoothly on cakes or cookies.
This vegan peanut butter frosting is SO easy to make. It’s an easy 5-ingredients and the result is so creamy and luxurious you will be looking for ways to use it.
It goes super well with our vegan banana cupcakes but it also pairs wonderfully with chocolate, so it would be divine on vegan chocolate cupcakes and vegan chocolate cake too.
It pipes really well and spreads beautifully too, and it tastes so good you’ll just want to eat it off the spoon, which is an equally valid choice.
What Goes Into This Frosting:
Ingredient Notes
- Vegan butter – firmer is better when it comes to the kind of vegan butter you use in a frosting recipe. So ideally choose a brand that is either in stick form or the firmest possible tub-style vegan butter (this is what we used).
- Soy milk – can be replaced with any other non-dairy milk.
- Peanut butter – this should be a creamy salted peanut butter. I don’t recommend using chunky peanut butter or natural style peanut butter. Natural peanut butter would be too oily to work well here and chunky peanut butter would get in the way of piping or smooth spreading.
How To Make Vegan Peanut Butter Frosting
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter, peanut butter, powdered sugar, vanilla extract and soy milk to the bowl of your stand mixer.
- Starting at slow speed, gradually increase speed until your frosting is thick and smooth.
- If it’s too thick, add a tiny bit more soy milk and mix again.
Recipe Tips
- Add non-dairy milk slowly. It’s much easier to fix a too thick frosting than it is to fix a too thin frosting. Start off with a minimum amount of non-dairy milk and then add more, a tiny bit at a time, until you reach an ideal consistency.
- If it’s too thin, you can add more powdered sugar, but it can take quite a lot of powdered sugar to fix a frosting that is too thin, which is why it’s better to err on the side of too thick, rather than adding too much non-dairy milk and getting it too thin.
Recipe Q&A
You can pipe frosting fairly generously (as pictured) onto 12 cupcakes. If you’re piping a smaller amount or spreading them you could cover 18-24 cupcakes.
You can easily frost a two layer 8-inch round cake or a 9×13 sheet cake. You can also cover a two layer 9-inch round cake but it would be a little thinner.
Leftover frosting can be stored in the fridge for up to 7 days. Bring it to room temperature before using.
You can freeze it for up to three months. Let it thaw in the fridge overnight and then whip it up again in the mixer before using.
More Vegan Frosting Recipes
- Vegan Buttercream Frosting
- Vegan Chocolate Buttercream Frosting
- Vegan Lemon Buttercream Frosting
- Vegan Cream Cheese Frosting
- Vegan Chocolate Ganache
- Vegan Vanilla Frosting
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Butter Frosting
Ingredients
- ½ cup Vegan Butter (112g)
- ⅓ cup Peanut Butter (83g) Smooth, Creamy, Salted
- 3 cups Powdered Sugar (360g)
- 1 teaspoon Vanilla Extract
- 1-3 Tablespoons Soy Milk or other non-dairy milk
Instructions
- Add vegan butter, peanut butter, powdered sugar, vanilla extract and soy milk (*see notes) to the bowl of your stand mixer.
- Starting at slow speed, gradually increase speed until your frosting is thick and smooth.
Notes
- Peanut butter – this should be a creamy salted peanut butter. I don’t recommend using chunky peanut butter or natural style peanut butter. Natural peanut butter would be too oily to work well here and chunky peanut butter would get in the way of piping or smooth spreading.
- Non-dairy milk – the amount of soy milk or other non-dairy milk you use may be more or less depending on how soft your vegan butter is. If you use a very firm stick style vegan butter you may need 2-3 tablespoons of non-dairy milk and if you use a soft tub-style vegan butter you may only need 1 tablespoon. We used a tub-style vegan butter that is nonetheless pretty firm and we used 2 tablespoons.
- Cupcakes. You can pipe frosting fairly generously (as pictured) onto 12 cupcakes. If you’re piping a smaller amount or spreading them you could cover 18-24 cupcakes.
- Cakes. You can easily frost a two layer 8-inch round cake or a 9×13 sheet cake. You can also cover a two layer 9-inch round cake but it would be a little thinner.
- Storing. Leftover frosting can be stored in the fridge for up to 7 days. Bring it to room temperature before using.
- Freezing. You can also freeze it for up to three months. Let it thaw in the fridge overnight and then whip it up again in the mixer before using.
Superb, delicious recipes which are very clear to understand and are always well explained. My non vegan friends love everything that I have made from ‘loving it vegan’! Thank you to Alison Andrews for these amazing recipes – they are incredible.
Thanks so much for the lovely comment Diane! Much appreciated! 🙂