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Homemade Vegan Peanut Butter Frosting

Last updated on . Originally published 51 Comments

Super easy, crazy delicious homemade vegan peanut butter frosting. In this recipe, coconut oil and peanut butter join forces to make the most incredible dairy-free frosting ever! Serve it on top of brownies, use it to frost a cake, or eat it with a spoon!

overhead view of two brownies frosting with homemade vegan peanut butter frosting piped on in the shape of a rose

If I had to choose one food to eat for the rest of my life, it would be peanut butter. No big surprise.  I currently have an embarrassing number of open jars of peanut butter in my pantry.

When a good friend gave me this recipe for Homemade Vegan Peanut Butter Frosting I just about died. I usually like straight up peanut butter, no funny business. But this. This frosting is amazing.

Even my husband can’t stay away from it when I make it, and he’s not really a peanut butter guy {which at first I thought was his only flaw. However, his indifference towards my favorite food means I don’t have to hide it in the back of the pantry share…so it’s just another one of the many reasons he’s perfect for this lady right here}.

Overhead view of a bowl of homemade vegan peanut butter frosting

What I love about this Homemade Vegan Peanut Butter Frosting recipe is that it’s made with just a handful of ingredients that you probably already have on hand, and it comes together crazy fast! {Like 5 minutes fast}!

Compared to other frosting recipes, this one is much healthier! It’s vegan, gluten-free & dairy free and if make your own powdered sugar (recipe here) it can be refined-sugar free too!

Side view of two brownies frosting with homemade vegan peanut butter frosting piped on in the shape of a rose

How to make Vegan Peanut Butter Frosting

  1. Room temperature coconut oil. Seriously this recipe is SO easy! The only trick is to be sure that the coconut oil is room temperature or slightly melted, if it is hard then it will not mix well into the peanut butter and you will be left with chunks of coconut oil in your frosting!
  2. Let the mixture cool. I do this by microwaving it for 15-30 seconds, then adding the peanut butter and stirring until smooth. Be sure to let the mixture cool to room temperature before adding powdered sugar!
  3. Add almond milk slowly. The amount of almond milk needed depends on the type of peanut butter you use. Please add it carefully so the frosting does not become too runny. If that does happen, simply add more powdered sugar and mix until you reach the desired consistency.
  4. It hardens in the fridge. Please note that this Homemade Vegan Peanut Butter Frosting gets hard in the fridge. I take it out and set it on the counter about 1 hour before eating/serving time. I do not recommend putting it in the microwave! I have tried this too many times, and always end up with melted frosting all over my brownies. {sad, but still delicious}.

Side view of two brownies frosting with homemade vegan peanut butter frosting piped on in the shape of a rose

Vegan Peanut Butter Frosting: Substitutions 

  • Peanut Butter: I use a firm peanut butter for this recipe, like a natural peanut butter that is no stir or even sometimes Jiff. If you use a super liquidy peanut butter you may need to add more powdered sugar to get it to firm up, or use less almond milk.
  • Almond milk: Feel free to substitute coconut milk or any other non-dairy milk. I have even used non-dairy creamers with fantastic results!
  • Salt: I love the sweet/salty flavor of this frosting! You can always add a little at a time and adjust it according to your taste. If you’re using a salty variety of peanut butter you many need to add less.

Overhead view of a spoon full of homemade vegan peanut butter frosting

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4.34 from 3 votes
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Vegan Peanut Butter Frosting

Super easy, crazy delicious homemade vegan peanut butter frosting. In this recipe, coconut oil and peanut butter join forces to make the most incredible dairy-free frosting ever! Serve it on top of brownies, use it to frost a cake, or eat it with a spoon! 

Course Dessert
Cuisine American
Keyword dairy-free frosting recipe, peanut butter frosting no butter, peanut butter frosting recipe, vegan frosting recipe
Prep Time 15 minutes
Total Time 20 minutes
Servings 16 (Enough frosting for a 9x13" pan of brownies)
Calories 195.8 kcal
Author Laura

Ingredients

Instructions

  1. Bring coconut oil to room temperature so it is softened or slightly melted.
  2. Add coconut oil and peanut butter to the bowl of your standing mixer and beat on medium speed until well combined, scraping down the sides a few times to be sure there are no chunks of coconut oil left.
  3. Add vanilla and beat until combined.
  4. Add powdered sugar and salt. Beat on medium/high speed until well combined, scraping sides to ensure it’s mixed evenly.
  5. Add almond milk and beat until light and fluffy. Serve on top of your favorite bars or brownies…or eat with a spoon!
  6. Store in an airtight container at room temperature (if you will be eating that day) or in the refrigerator. Just take it out and let it come to room temperature before serving.

Recipe Notes

This makes A TON of frosting. I halve this recipe for an 8x8” pan of brownies or if I’m making it just for my family.

Nutrition Facts
Vegan Peanut Butter Frosting
Amount Per Serving
Calories 195.8 Calories from Fat 118
% Daily Value*
Total Fat 13.1g 20%
Sodium 12.2mg 1%
Potassium 3.2mg 0%
Total Carbohydrates 17.6g 6%
Dietary Fiber 1.1g 4%
Sugars 15.5g
Protein 3.4g 7%
* Percent Daily Values are based on a 2000 calorie diet.

Side view of two brownies frosting with homemade vegan peanut butter frosting in a rose

Vegan Peanut Butter Frosting: Serving Suggestions

I have a plethora of recipes that are the perfect vehicle for this delicious frosting! Check them out! {Note: the brownies in these pictures are the first ones listed below}!

Black Bean Brownies {Pictured in this post! gluten-free, dairy-free, refined sugar free}!

Vegan Peanut Butter Black Bean Brownies {Vegan, gluten-free, refined sugar free}!

Flourless Paleo Brownies {grain/gluten-free, refined sugar free, dairy-free}!

Flourless Chocolate Peanut Butter Brownies {grain/gluten-free, dairy-free, refined sugar free}!

Greek Yogurt Brownies {gluten-free, refined sugar free}!

Flourless Peanut Butter Cookies {gluten-free, dairy-free, refined sugar free}!

Healthy Peanut Butter Blondies {gluten-free, vegan, refined sugar free}!

Question: How do you feel about peanut butter? Love it or leave it? 

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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Reader Interactions

Comments

  1. This looks wonderful! I’m not a big fan of buttercream (too much dairy and it kind of just tastes like eating butter to me), so I’m always looking for alternatives. I’ve already got all the ingredients for this…now I just have to make something to put it on!

    Reply

  5. What! This looks so amazing! And to think you even topped the brownie with it! Drooling over here lol It looks like you have so many delicious recipes I am going to have to check out. A friend of mine, and fellow blogger, are hosting a Monday link up if you are interested. I can’t wait to read your future posts.
    Best,

    Tori

    Reply

  6. Oh yum, definitely going to try this! So glad I saw this post on the link up! I make banana bread muffins with peanut butter frosting but this will make them muuuch healthier!

    Reply

  7. This frosting sounds great! I always want to take brownies with PB frosting to potlucks and dessert parties but I am always worried that it may not enjoyed by everyone. The fact that this is vegan makes it a great alternative! Thanks for sharing at Inspiration Thursday!

    Reply

    • LOL Bethany! I DO put it on everything! Brownies, cookies, animal crackers, a spoon directly into my mouth. I almost always have some of this on hand in the fridge! 🙂

      Reply

  9. I made this tonight to frost a diary free chocolate cake. It is amazing!! However, does this frosting freeze well? I don’t want an entire cake in the fridge all week haha! Thank you!

    Reply

    • Hey Hannah! I’m so {SO} glad you love it!!! I honestly am not sure about freezing the frosting! I don’t see any reason why it wouldn’t freeze well…but then again it never lasts long enough in my house to be frozen! If you tried freezing it let me know how it went pretty please!

      Reply

    • Hey Tricia! I have not tried using any other milk besides Almond…it will definitely have more of a coconutty taste…however I don’t see why it wouldn’t work! Maybe try adding it slowly (1 TBS at a time) to ensure the perfect consistency!

      Reply

  11. I made this tonight and while it tastes good, it is very runny – before I even added the almond milk, which I omitted. I tried adding more powdered sugar but it didn’t help. I have it sitting in the fridge hoping it will thicken up a bit. Any idea why it would turn out so soft? Definitely couldn’t get it to pretty like you did in the cup.

    Reply

    • Hey Stefanie!! I am SO sorry that this happened! It’s always such a disappointment when a recipe doesn’t turn out the way it is supposed to! A few questions to help troubleshoot….1) What kind of peanut butter did you use? 2) Did you make sure to let the peanut butter and coconut oil mixture cool completely before adding the powdered sugar? 3) Did you use coconut oil (I know, silly question, but I have actually used coconut milk on accident when I should’ve used coconut oil before)! Let’s start there and see! This stuff absolutely hardness in the fridge because of the coconut oil…so that might help get it to firm up.

      Reply

      • I used Natural Jif, I did let it cool and I did use coconut oil. I put them decorated in the fridge and it did firm up nicely, I just couldn’t get the icing to look as pretty as I wanted. 🙂 Tasted great though. Put the icing on top of dairy/gluten free chocolate cupcakes so my daughter could have a dessert at a party last night and I barely was able to grab one for her before they were gone!

        Reply

        • I had the same problem with the Natural Jif. I think it’s the peanut butter, it needs to be a more natural peanut butter with less or nothing added to it. I was able to thicken it with extra powdered sugar though, and it was delicious regardless!

          Reply

          • I’m sorry that this recipe can be a bit temperamental! I’ve used lots of different peanut butters with success….it is important to make sure your peanut butter/coconut oil mixture is at room temperature!

  13. Yummy! Was concerned the coconut oil flavour may come through ’cause my husband doesn’t like it. It didn’t!
    Alterations: I used 3/4 of the sugar amount and used water instead of almond milk. Also added a bit more salt to resemble more the flavour of a Brazilian candy called “passoca”. It was a success!

    Reply

  19. I’m still drooling over this and I’m not a frosting person. My mini me LOVES peanut butter and her birthday is later this month. Unfortunately we’ll be traveling so I was upset I couldn’t make her a big cake but I may have to find time to whip up cupcakes and top with this frosting!

    Reply

  23. These are so beautiful Laura! I love how simple and peanut buttery this frosting is— just how I like it 🙂 Can’t wait to try this!

    Reply

  24. Do you have any suggestions for a powders sugar alternative? We are trying to remain refined sugar-free for my husband’s dietary needs.
    Thanks!

    Reply

    • I do not recommend using an oil that is a liquid at room temperature. Your frosting will not set up or harden. You can substitute butter or ghee (not vegan) or vegan butter like Earth Balance. Shortening can be used as well. However, the coconut oil really adds a special flavor! You might want to try it and see what you think….make a half or fourth of a batch and test it out!

      Reply

  26. Do you think this could be a good filling in a chocolate truffle? I’m not the biggest ganache fan and would like a lless dense filling, This looks and sounds just like what I need. Pipe-able peanut butter joy.

    Reply


  27. I made it and it clotted, I couldn’t pipe it at all, could it be from using natural peanut butter? Tastes freaking awesome though

    Reply

    • Hey Megan! This recipe can totally be a little temperamental depending on the ingredients you choose! When you say it “clotted” can you explain that a little more? I’d love to try to help you troubleshoot to get it to the consistency you are looking for! Most of the times I make this recipe I don’t care what it looks like, I just scoop it out of the mixing bowl and plop it directly onto brownies and they go immediately into my mouth lol! But it CAN be pipe-able (as seen in these photos)! Did you make an substitutions in the recipe?

      Reply


  29. I just wanted to tell you all that I made this recipe, and it is the best Peanut Butter frosting I have ever had. Even before I was a Vegan. I added a bit more PB because, well I love PB. Haha I put it on a vegan Crazy Chocolate Cake recipe that I found on here as well, and is awesome!! 😃

    Reply

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