Description
Learn how to make PERFECT creamy & lush vegan peanut butter frosting that doesn’t split and is super smooth! Just 4 ingredients for silky pipe-able & spreadable frosting!
Ingredients
Scale
- 1/2 cup (113 g) salted vegan butter, room temperature
- 1/2 cup (113 g) vegan cream cheese, room temperature
- 1 cup (240 g) super smooth natural peanut butter, unsalted
- 3 cups (390 g) vegan powdered sugar, sifted
- 2-3 tbsp dairy-free milk
- 1 tsp vanilla extract
- 1/8 tsp sea salt, or more to taste
Instructions
- In a bowl of a stand mixer with whisk attachment or a large bowl with a hand mixer, cream the vegan butter and vegan cream cheese until light and fluffy. The color will begin to lighten. This should be about 2-3 minutes.
- Add in the peanut butter, and cream until smooth.
- Sift in 1 cup of powdered sugar at a time, creaming the mixture together between every cup. Start with the lower speed, and increase as the powdered sugar becomes incorporated into the vegan butter. The mixture should be smooth yet thick at this point. You can add in a tablespoon of dairy free milk here to help if the powdered sugar isn’t integrating.
- Add in the remaining tablespoons of dairy free milk, along with the vanilla extract and sea salt, and cream together again until fluffy and light.
- Apply to your cake, cupcakes, cookies, or brownies! This amount of frosting will frost an 8″ cake, or generously frost a 6″ cake, with extra for decorating.
- Store any leftovers in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. When ready to use again, allow the buttercream to come to room temperature again lightly cream together again for 2-3 minutes (see blog post for thawing buttercream from the freezer).
Notes
Please see blog post for all tips & tricks, along with variations!