Easy Peanut Butter Frosting

Why You’ll Love This Recipe

If you love peanut butter, this easy peanut butter frosting recipe is delicious enough to become a kitchen staple. It’s rich and decadent yet light and fluffy, salty-sweet (but not too sweet!), and easy to make with just 3 pantry staples in a few minutes. Best of all, just one simple ingredient swap makes 100% vegan peanut butter frosting – no one can even tell the difference.

Once prepared, it’s the perfect texture to pipe or spread over baked goods, but also really easy to thicken/thin as needed. Plus, peanut butter goes with so many flavors – vanilla, chocolate, coffee, berry, and more.

You might also enjoy my simple recipes for vegan vanilla buttercream frosting and/or easy Biscoff buttercream frosting.

The Ingredients

For a slightly firmer consistency, substitute up to 50% with vegan shortening (though it can leave a slightly greasy film). Softened coconut oil also works instead of vegan butter.

Optional Add-Ins

• Vanilla extract: (natural tastes best!) Just ½-1 teaspoon for sweet, warm depth.
• Spices: Try cinnamon, chai, or pumpkin pie spice.
• Sea salt: If the peanut butter isn’t salty enough, a pinch of sea salt will enhance the peanut butter flavor and balance sweetness.
• Espresso powder: Just a little enhances the PB flavor. Add more to make it mocha-like.
• Cocoa powder: Make vegan chocolate peanut butter frosting by subbing ¼ cup powdered sugar.

If you’d prefer thinner frosting, you’ll also need plant-based milk (or vegan cream for richness). Use whatever type you prefer. For vegan peanut butter frosting, I usually use soy milk.

How to Make Peanut Butter Frosting

This creamy peanut butter frosting is the perfect, thick consistency for piping. If you’d prefer a thinner vegan frosting, add some vegan milk, just a tablespoon at a time.

FAQs

Pro Recipe Tips

• Use room temperature vegan butter: To smoothly incorporate into a fluffy peanut butter frosting. It should be soft enough to leave an indent when pressed, without sinking into it. If it’s too warm, chill it until firmer.
• To quickly soften vegan butter: Grate it and let it sit for 5-10 minutes.
• Use creamy peanut butter: Natural peanut butter (with an oily top layer) will create a heavier, oilier frosting and can curdle.
• To adjust the consistency: Need it stiffer? Add powdered sugar (or powdered peanut butter). Want it thinner? Add vegan milk (1 tbsp at a time).
• Don’t over-whip it: It may separate or become overly airy.

How to Use Peanut Butter Frosting

Dairy-free peanut butter frosting is truly versatile, perfect for vegan cakes, cupcakes, brownies, sandwiches between cookies/macarons, & more – including:

• Vegan peanut butter cake
• Vegan vanilla cupcakes
• Easy vegan coffee cupcakes
• Dairy-free brownies
• Dairy-free chocolate chip cookies
• As a sweet dip for apple slices (like in this healthy apple snacks with granola recipe) and crackers (like these vegan rosemary crackers recipe)

To fill a piping bag: Place the tip in the piping bag, place it in a tall jar, fold the edges over the rim, and fill it with a spatula. Then, twist the top, snip the end, and pipe.

Storage Instructions

Fridge: Store the homemade peanut butter frosting covered with plastic wrap, in an airtight container, or in a sealed piping bag for 5-7 days. Let it sit at room temperature for 10-20 minutes before using – re-whip until fluffy if needed.

Freezer: In a freezer-safe, airtight container for 2-3 months. Then, thaw in the fridge overnight and re-whip until light and fluffy.