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!
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}.
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!
How to make Vegan Peanut Butter Frosting
- 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!
- 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!
- 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.
- 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}.
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.
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Vegan Peanut Butter Frosting
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
Nutrition
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Grace Fuller
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.
Deise
My frosting is too runny and I didn’t add any milk. Did I beat too much?
Laura
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.
Nini
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.
Laura
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.
Karen
Does this recipe do better with an oil-free peanut butter or a peanut butter that contains oil? Thanks!
Laura
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?
Karen
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!
Laura
Yes you can! You likely won’t need to add almond milk.
Hannah
Can this be freezed? I have so much left over
I am so glad I found this recipe. Will be my go to
Laura
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!
Reiza
Hello!
May I know how long will this last in the fridge? Thanks!
Laura
Up to 1 week!
Brooke
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!
Laura
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.
Dana
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.
Laura
Ummm be right over to steal a slice of that delicious sounding cake!
Gabs
Perfectly creamy! Barely needed any almond milk to reach a great texture!
Laura
I’m so glad you enjoyed it!
Rachel
This doesn’t work with natural peanut butter (fresh ground, peanuts only). However, I think if I skip the milk it works well.
Laura
Thank you for your feedback Rachel! I have made it with natural peanut butter and less milk too!
Aida Nieves
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
Laura
Thank you Aida!
Chris Neil
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?
Michelle
Do you use refined coconut oil or virgin?
Laura
I use virgin coconut oil! I typically buy it from Trader Joe’s or on Amazon (I like this brand)!
Tšhegofatšo
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🌻
Laura
Thank you so much! I’m so glad you loved it!
Raz
Hi and thanks for this great recipe.
One question : can l replace coconut oil with vegan butter?
Jade
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!
Tammy Davis
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!! 😃
nicole
Mine keeps coming out crumbly. any idea why?
Laura
Hey Nicole! Do you many any substitutions in the recipe?
Megan
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
Laura
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?
Julie
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.
Laura
Hey Julie! It would be delicious and hardens as it chills! I’d chill it then roll into balls!