Homemade Vegan Peanut Butter Frosting

Posted Oct 02, 2017, Updated Jun 26, 2024

4.97 from 29 votes

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Easy & delicious homemade vegan peanut butter frosting. In this recipe, coconut oil and peanut butter are combined 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!

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 in 5 minutes flat!

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!

Overhead view of a bowl of homemade vegan peanut butter frosting

Vegan Peanut Butter Frosting: Ingredient s& Substitutions

overhead photo of the labeled ingredients in this Vegan Peanut Butter Frosting recipe

Peanut Butter: I use a firm peanut butter for this recipe, like a natural peanut butter that is no stir. If you use a peanut butter that is liquid at room temperature you may need to add more powdered sugar to get it to firm up, and/or omit the almond milk all together.
Coconut oil. vegan butter or regular butter can be used in place of coconut oil. (Note: The coconut oil needs to be room temperature or slightly melted (not too warm), if it is hard then it will not mix well into the peanut butter).
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.
Almond milk: coconut milk or any other non-dairy milk works in this recipe. It’s only needed with firm peanut butter.

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

Make sure the coconut oil is softened to room temperature, then either mix by hand or using a hand-held mixer or standing mixer, beat until they are combined.

Once the coconut oil and peanut butter are combined and smooth, add the vanilla, powdered sugar and salt and beat until you reach the desired consistency.

Add almond milk slowly. The amount of almond milk needed depends on the type of peanut butter used. Some people have reported not needing it at all. Please add it carefully so the frosting does not become too runny. If that does happen, add more powdered sugar and mix until you reach the desired consistency.

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 Chocolate Peanut Butter Brownies or Greek Yogurt Brownies!
Cookies: spread it on these Flourless Peanut Butter Cookies or these paleo chocolate chip cookies!
Blondies: Add it to theseHealthy Peanut Butter Blondies.
Cake: Add a dollop to this flourless chocolate cake!
Cupcakes. swirl it on top of chocolate cupcakes.

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

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 1 week or freezer for up to 2 months. Thaw slowly at room temperature before using – do not microwave.

It hardens in the fridge. Please note that this 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. Do not microwave.

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! Vegan, gluten-free, dairy-free w/refined sugar free option! #vegan #homemade #peanutbutter #frosting #dairyfree #glutenfree #recipe

Vegan Peanut Butter Frosting Recipe FAQs

What do I do if my frosting is too runny?

You can remedy this two ways – 1) add more powdered sugar. 2) if the ingredients are too warm it will become runny, so you can chill it in the refrigerator to firm it up a bit.

Can I cut this recipe in half?

I usually make a half recipe to frost brownies and a full to frost a cake. So yes, this recipe halves very well.

How do you pipe the frosting?

I decorate cakes often, here’s a list of the equipment I use to create these roses:
Piping bags – I have both reusable and disposable piping bags and use them all the time.
Piping tips and couplers – I recommend a great starter tip and coupler set. However I always make this rosette style cake with a Wilton 1M tip and large coupler.

photo of vegan peanut butter frosting piped onto a brownie in a rosette pattern

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Vegan Peanut Butter Frosting

Laura

4.97 from 29 votes

Course Dessert

Cuisine American

Servings Servings

Calories 195.8

Prep Time15

Total Time20

Equipment

Ingredients

Instructions

Add softened coconut oil and peanut butter to the bowl of a 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. (Or combine by hand in a small bowl).
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.
If necessary (if your frosting is too thick) 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. Take it out and let it come to room temperature before serving.

Video

Notes

This makes a lot of frosting. I halve this recipe for an 8×8” pan of brownies or if I’m making it just for my family.
I recommend starting with a small amount of almond milk and increasing it until you reach your desired consistency. Peanut butter that is liquid at room temperature may require no almond milk at all.

Ingredient Substitutions/Notes

Peanut Butter: I use a firm peanut butter for this recipe, like a natural peanut butter that is no stir. If you use a peanut butter that is liquid at room temperature you may need to add more powdered sugar to get it to firm up, and/or omit the almond milk all together.
Coconut oil. vegan butter or regular butter can be used in place of coconut oil.
Almond milk: coconut milk or any other non-dairy milk works in this recipe. 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.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 1 week or freezer for up to 2 months. Thaw slowly at room temperature before using – do not microwave.

Hardens in the Fridge

Please note that this vegan peanut butter frosting hardens in the fridge. Remove from the fridge and set on the counter at room temperature about 1 hour before serving. Do not microwave.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!