Is a cupcake even a cupcake without frosting? We vote it’s a muffin, guys! Enter a new addition to our frosting collection: Vegan Peanut Butter Frosting! It’s rich, fluffy, and basically a crime that it didn’t have a dedicated space on the blog sooner.
only 3 ingredients, 1 bowlAnd 5 minutes Necessary! Let’s do it guys!
How to Make Vegan Peanut Butter Frosting
A vegan version of peanut butter frosting cannot be made very Hard, isn’t it!? Just swap the butter for vegan butter? In theory, yes!
But, if you have ever tried with it natural With peanut butter, you’re probably left with a sad, disjointed mess. We know frustration!
After some trial and error, we discovered a hack! if you Whip the peanut butter with the powdered sugar the first (Instead of whipping up vegan butter and powdered sugar), it stabilizes the peanut butter, leading to a light, fluffy result! Huzzah – No more peanut butter problems.
We hope you love this peanut butter frosting! This is:
fluffy
Peanut butter
very sweet
Fast and easy
versatile
& very tasty!
Enjoy it on your favorite cupcakes, cakes, whoopie pies, cookies and more! Still looking for a favorite? Use our 1-Bowl Vegan Chocolate Cake, Best Vegan Gluten-Free Chocolate Cupcakes, Chocolate Cake + Cupcake Mix (Vegan + GF), Easy Vegan Vanilla Cupcakes (Gluten-Free), 1-Bowl Vegan Gluten-Free Vanilla Cake, or Vegan Try Whoopie Pies.
More vegan frosting recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 12 (~2-tablespoon serving)
- 1/4 the cup Creamy natural peanut butter (Make sure it contains only one ingredient: peanuts)
- 1 the cup powdered sugar (Make sure organic for vegan-friendly)
- 1/2 the cup Softened vegan butter (salted // we used miyoko)
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In a medium mixing bowl, add natural peanut butter and powdered sugar. Beat well with an electric mixer so that the powdered sugar completely absorbs the peanut butter oil. This ensures that the oil will not separate from the peanut butter in the future! It will look crumbly at this point, which is normal.
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Add the softened vegan butter to the peanut butter mixture. The whip starts at low speed and gradually works up to high. Beat for 1 minute until light and fluffy, leaving no peanut butter flakes.
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If using immediately, you can leave the frosting at room temperature for up to 1 hour. Or, for later use, put in an airtight container and store in the refrigerator so it doesn’t melt. It will keep for up to 1 week in the fridge or up to 1 month in the freezer.
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When ready to use, let it stand at room temperature for 30 minutes and give it a good stir before frosting your cake/cupcakes.
*Nutrition information is a rough estimate.
Worship: 1 (two tablespoons) serving Calories: 166 Sugars: 12.4 g Protein: 2.8 g Fat: 12.3 g Saturated Fat: 6.2 g Polyunsaturated Fats: 1.1 g Monounsaturated fats: 3 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 69 mg Potassium: 73 mg Fiber: 1 g Sugar: 10.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 6.7 mg Iron: 0.2 mg