|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||5%|
|Total Sugars 23g|
|Vitamin C 0mg||0%|
|*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.|
Rich, creamy vegan peanut butter frosting is an indulgence that goes well with just about any vegan cake recipe or any vegan cupcakes. Make the perfect Elvis-themed vegan cupcakes by pairing this frosting with a vegan banana cake or just use it to top homemade vegan banana bread.
Making peanut butter frosting is just as simple as plain vanilla or chocolate frosting, and it's something a little bit unexpected and different. This frosting particularly lends itself well to a vegan version, since the peanut butter brings its own flavor, and you rely a little less on the usual vegan frosting ingredients such as vegan margarine, sugar, and non-dairy milk. For best results, use store-bought brand-name creamy peanut butter, not natural peanut butter. Soy milk or coconut milk is best in this recipe, though you can try other alternatives.
Whether you call it "frosting" or "icing," this one will have you saying "yum!" Homemade peanut butter frosting is perfect for a vegan cake or cupcakes for the kids.
1 cup creamy peanut butter, at room temperature
1/2 cup vegan margarine
2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
3 tablespoons soy milk
Gather the ingredients.
Stick the peanut butter in the microwave for about 10 to 15 seconds or so, in order to make it easier to work with.
Whisk or blend together, using a mixer, all of the ingredients—peanut butter, vegan margarine, confectioners' sugar, vanilla, and soy milk (as noted here)—until smooth and creamy, adding more or less soy milk to achieve the desired consistency. Start with 1/2 teaspoon of soy milk at a time; otherwise, you run the risk of your frosting getting too thin and runny.
Enjoy over cakes or cupcakes.
It is best to use firmer, store-bought, brand-name peanut butter in this recipe rather than one that becomes liquid at room temperature.