• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » How To

    Vegan Peanut Butter Frosting

    Published: Nov 20, 2021 Updated: Nov 20, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Peanut Butter Frosting

    This vegan peanut butter frosting is silky smooth and so creamy! It pipes beautifully onto cupcakes and spreads smoothly on cakes or cookies.

    Cupcakes frosted with vegan peanut butter frosting and topped with crushed peanuts.

    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:

    Photo of the ingredients needed to make vegan peanut butter 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.
    Cupcake topped with vegan peanut butter frosting and crushed peanuts.

    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.
    Ingredients for vegan peanut butter frosting in a 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.
    Vegan peanut butter frosting in a stand mixer.

    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.
    Vegan peanut butter frosting in a stand mixer with a spatula.

    Recipe Q&A

    How many cupcakes will this vegan peanut butter frosting cover?

    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.

    What size cakes will this peanut butter frosting cover?

    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.

    How long can you store this frosting?

    Leftover frosting can be stored in the fridge for up to 7 days. Bring it to room temperature before using.

    Can you freeze it?

    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. 

    Cupcakes frosted with vegan peanut butter frosting and topped with crushed peanuts.

    More Vegan Frosting Recipes

    1. Vegan Buttercream Frosting
    2. Vegan Chocolate Buttercream Frosting
    3. Vegan Lemon Buttercream Frosting
    4. Vegan Cream Cheese Frosting
    5. Vegan Chocolate Ganache
    6. Vegan Vanilla Frosting

    Did you make this recipe? Be sure to leave a comment and rating below!

    Cupcake topped with peanut butter frosting and crushed peanuts.

    Vegan Peanut Butter Frosting

    This vegan peanut butter frosting is silky smooth and so creamy! It pipes beautifully onto cupcakes and spreads smoothly on cakes or cookies.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 12
    Calories: 215kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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.
    2. 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. 
    3. 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.
    4. 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.
    5. Storing. Leftover frosting can be stored in the fridge for up to 7 days. Bring it to room temperature before using.
    6. 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. 

    Nutrition

    Serving: 1Serving | Calories: 215kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 95mg | Potassium: 52mg | Fiber: 1g | Sugar: 30g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Buttermilk Pancakes
    Vegan Banana Cupcakes »

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Diane says

      November 21, 2021 at 4:26 pm

      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.5 stars

      Reply
      • Alison Andrews says

        November 22, 2021 at 12:04 pm

        Thanks so much for the lovely comment Diane! Much appreciated! 🙂

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!