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

JoyFoodSunshine

Recipes for real life.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Search

  • Home
  • About
    • About Laura
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Smoothie Making)
    • Food Photography Essentials
    • Baby Registry List
    • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Instagram
You are here: Home / Dessert / Homemade Vegan Peanut Butter Frosting

Homemade Vegan Peanut Butter Frosting

Last updated on September 2, 2020. Originally published October 2, 2017 84 Comments

Jump to Recipe

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!

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 my black bean brownies}!

  • Brownies: Slather it on black bean brownies (or flourless brownies or paleo brownies or Flourless Chocolate Peanut Butter Brownies or Greek Yogurt Brownies!
  • Cookies: spread it on these Flourless Peanut Butter Cookies or these paleo chocolate cookies!
  • Blondies: Add it to theseHealthy Peanut Butter Blondies
  • Cake: Add a dollop to this flourless chocolate cake!
  • Cupcakes. swirl it on top of these gluten-free chocolate cupcakes! 

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

IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND  TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!

Vegan Peanut Butter Frosting

Laura
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! 
4.84 from 12 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 16 (Enough frosting for a 9x13" pan of brownies)
Calories 195.8 kcal

Ingredients
 
 

  • ¾ cup peanut butter
  • ½ cup coconut oil
  • ½ tsp vanilla
  • 2 cups powdered sugar
  • ½ tsp salt
  • 2-4 TBS almond milk*

Instructions
 

  • Bring coconut oil to room temperature so it is softened or slightly melted.
  • 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.
  • Add vanilla and beat until combined.
  • Add powdered sugar and salt. Beat on medium/high speed until well combined, scraping sides to ensure it’s mixed evenly.
  • Add almond milk and beat until light and fluffy. Serve on top of your favorite bars or brownies…or eat with a spoon!
  • 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.

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.
*Note: I recommend starting with a small amount of almond milk and increasing it until you reach your desired consistency. Some very liquidy peanut butters may require no almond milk at all!

Nutrition

Calories: 195.8kcalCarbohydrates: 17.6gProtein: 3.4gFat: 13.1gSodium: 12.2mgPotassium: 3.2mgFiber: 1.1gSugar: 15.5g
Keyword dairy-free frosting recipe, peanut butter frosting no butter, peanut butter frosting recipe, vegan frosting recipe
Tried this recipe?Let us know how it was!

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

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! 

 

You might also like:

Homemade Honey Roasted Peanut Butter Recipe
Oven Roasted Broccoli
Healthy Sloppy Joes

Filed Under: Dessert, Gluten-Free, Healthier Desserts, Peanut Butter, Recipes, Vegan Tagged With: coconut oil, dairy free, gluten free, peanut butter, vegan

Did you make this recipe?

Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

Previous Post: « Moments 09.2017
Next Post: No-Bake Vegan Chocolate Peanut Butter Cheesecake »

Reader Interactions

Comments

  1. Monique

    March 23, 2021 at 6:47 pm

    5 stars
    I actually subbed the coconut oil for vegetable oil and it came out perfect! I will definitely be using this as my new vegan peanut butter frosting recipe, it was delicious and the perfect consistency after refrigerating.

    Reply
  2. Irina

    December 22, 2020 at 5:57 am

    5 stars
    I haven’t really measured the ingredients but it turned out amazing! I topped half of my cupcakes with this frostting and half with chocolate and coconut flakes and by far these peanut butter ones were eaten a lot faster (they disappeared in like 5 min).
    P.s. It does solidify in the fridge, i just mixed it up again for it to become soft and fluffy and ready to decorate!

    Reply
  3. Juli

    September 17, 2020 at 7:19 am

    Hi, do you need so much icing sugar or is there a substitution for that?

    Reply
  4. Grace Fuller

    August 1, 2020 at 4:04 pm

    5 stars
    This frosting tastes amazing! It did not turn out quite the same consistency as normal frosting, but it’s completely satisfactory. I put it on a fairly large cake and ended up doubling the recipe.

    Reply
  5. Deise

    June 15, 2020 at 6:49 pm

    My frosting is too runny and I didn’t add any milk. Did I beat too much?

    Reply
    • Laura

      June 16, 2020 at 7:37 am

      It could be the peanut butter you used, or if your coconut oil or peanut butter is too warm. You can add more powdered sugar.

      Reply
  6. Nini

    June 3, 2020 at 3:46 pm

    Hi I would like to know if I could you vegetable oil instead of coconut oil….I really want to use this recipe for a school project.

    Reply
    • Laura

      June 4, 2020 at 3:12 pm

      I do not recommend that substitution. Coconut oil is solid at room temperature, vegetable oil is not. If you use vegetable oil your frosting will remain a liquid. You can use butter or vegan butter instead of coconut oil.

      Reply
  7. Karen

    June 3, 2020 at 3:07 pm

    Does this recipe do better with an oil-free peanut butter or a peanut butter that contains oil? Thanks!

    Reply
    • Laura

      June 4, 2020 at 3:11 pm

      I am not sure what you mean? Do you mean a natural peanut butter that the oil needs to be stirred into? Or a more shelf-stable peanut butter?

      Reply
      • Karen

        June 5, 2020 at 6:42 pm

        I’m sorry…yes, by oil-free I meant a natural PB that is literally just ground peanuts (with or without salt) versus a more processed PB with added oil (like palm oil). Thanks!

        Reply
        • Laura

          June 6, 2020 at 3:56 pm

          Yes you can! You likely won’t need to add almond milk.

          Reply
  8. Hannah

    May 19, 2020 at 12:37 am

    5 stars
    Can this be freezed? I have so much left over
    I am so glad I found this recipe. Will be my go to

    Reply
    • Laura

      May 19, 2020 at 7:04 am

      Hey Hannah! I’m sure you can freeze it! I just made this recipe this week too! LOL! I usually halve it if I don’t want to make too much!

      Reply
  9. Reiza

    May 11, 2020 at 5:47 am

    5 stars
    Hello!

    May I know how long will this last in the fridge? Thanks!

    Reply
    • Laura

      May 11, 2020 at 7:21 am

      Up to 1 week!

      Reply
  10. Brooke

    May 3, 2020 at 6:10 pm

    This looks so delicious. I want to use it for my son’s birthday cake. Can you make it ahead of time? Like a day or two? Thank you!

    Reply
    • Laura

      May 4, 2020 at 12:46 pm

      You can, but it becomes solid in the fridge. So I’d recommend making it and decorating a cake in the same day, then chilling it until the day you’re going to eat it. Remove it so it can warm up slightly before serving.

      Reply
  11. Dana

    April 5, 2020 at 12:59 pm

    5 stars
    I found this recipe after searching for one that didn’t use a ton of butter along with the peanut butter. I used it to fill a chocolate layer cake and covered the whole thing in vanilla meringue frosting. Kind of a cross between a Fluffernutter sandwich and a Reese’s peanut butter cup. This was a birthday cake for my hubby, who loves both. Thanks for the recipe.

    Reply
    • Laura

      April 5, 2020 at 2:49 pm

      Ummm be right over to steal a slice of that delicious sounding cake!

      Reply
  12. Gabs

    March 29, 2020 at 3:31 pm

    5 stars
    Perfectly creamy! Barely needed any almond milk to reach a great texture!

    Reply
    • Laura

      March 30, 2020 at 6:39 am

      I’m so glad you enjoyed it!

      Reply
  13. Rachel

    June 26, 2019 at 7:49 pm

    This doesn’t work with natural peanut butter (fresh ground, peanuts only). However, I think if I skip the milk it works well.

    Reply
    • Laura

      June 27, 2019 at 7:11 am

      Thank you for your feedback Rachel! I have made it with natural peanut butter and less milk too!

      Reply
  14. Aida Nieves

    June 13, 2019 at 1:50 pm

    I made this for my vegan mini cupcakes and it was a hit no one wants reagular frosting now. My question is how long can you keep this refrigerated? and thanks for something healthier I didn’t add all the sugar and still came out amazing

    Reply
    • Laura

      June 17, 2019 at 4:02 pm

      Thank you Aida!

      Reply
  15. Chris Neil

    June 1, 2019 at 10:05 am

    I am wondering if this might work with almond butter. Have you tried it and what do you think I should aware of if I try it?

    Reply
  16. Michelle

    May 23, 2019 at 11:49 pm

    Do you use refined coconut oil or virgin?

    Reply
    • Laura

      May 24, 2019 at 7:15 am

      I use virgin coconut oil! I typically buy it from Trader Joe’s or on Amazon (I like this brand)!

      Reply
  17. Tšhegofatšo

    May 21, 2019 at 6:58 am

    5 stars
    Tried this on a dairy-free chocolate cake and it was amazing! I substituted the almond milk with soy milk, made my own powdered sugar and added a little cocoa – texture was really smooth and it complicated the chocolate cake beautifully. First attempt on a peanut butter frosting and I’m definitely sold. Thanks, Laura🌻

    Reply
    • Laura

      May 22, 2019 at 7:25 am

      Thank you so much! I’m so glad you loved it!

      Reply
  18. Raz

    April 30, 2019 at 11:28 am

    Hi and thanks for this great recipe.
    One question : can l replace coconut oil with vegan butter?

    Reply
  19. Jade

    March 29, 2019 at 10:35 am

    5 stars
    I tried this on a chocolate cake and I loved it! It was still a bit difficult to spread, even at room temperature, but it was absolutely delicious!

    Reply
  20. Tammy Davis

    September 13, 2018 at 12:19 pm

    5 stars
    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
  21. nicole

    May 6, 2018 at 5:23 pm

    5 stars
    Mine keeps coming out crumbly. any idea why?

    Reply
    • Laura

      May 6, 2018 at 8:35 pm

      Hey Nicole! Do you many any substitutions in the recipe?

      Reply
  22. Megan

    May 6, 2018 at 12:20 pm

    3 stars
    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
    • Laura

      May 6, 2018 at 3:26 pm

      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
  23. Julie

    December 12, 2017 at 7:28 pm

    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
    • Laura

      December 19, 2017 at 3:12 pm

      Hey Julie! It would be delicious and hardens as it chills! I’d chill it then roll into balls!

      Reply
« Older Comments

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

Let’s Be Friends!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Sign Up to Receive Weekly Emails!

Popular Recipes

Easy Homemade Vegetable Soup

Healthy Pumpkin Muffins

Healthy Pumpkin Muffins

Healthy Turkey Chili Recipe

Chocolate Overnight Oats

Healthy Chocolate Overnight Oats (Video)

Crunchy Roasted Chickpeas

Crunchy Roasted Chickpeas

Healthy Banana Bread

Healthy Banana Bread

Copyright © 2021 JoyFoodSunshine.com
38.9Kshares
  • 323