Peanut Butter Frosting Recipe

Cupcakes at Christmas Time
Lauri Patterson/E+/Getty Images
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Refrigerate: 10 mins
  • Yield: 4 Cups (32 Servings)
Nutritional Guidelines (per serving)
159 Calories
8g Fat
19g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Cups (32 Servings)
Amount per serving
Calories 159
% Daily Value*
Total Fat 8g 11%
Saturated Fat 2g 8%
Cholesterol 1mg 0%
Sodium 88mg 4%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Protein 4g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This frosting is perfect for chocolate dairy-free cupcakes or a vegan chocolate cake, for adults and kids alike. We prefer using fresh ground natural peanut butter (we like the flavor), but feel free to use any natural peanut butter variety.


Steps to Make It

  1. In a large mixing bowl using an electric hand mixer, cream together the dairy-free soy cream cheese and natural creamy peanut butter until well blended.

  2. Gradually add the confectioner's sugar, first beating at a low-speed setting until the sugar is just combined. Add the sea salt, vanilla, and soy milk, and beat at a medium-speed setting until the mixture is smooth and creamy.

  3. Chill in the refrigerator for about 10 minutes before using to frost dairy-free cupcakes or cakes.