Homemade Vegan Peanut Butter Frosting
Posted Oct 02, 2017, Updated Jun 26, 2024
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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 Iย 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!
Vegan Peanut Butter Frosting: Ingredient s& Substitutionsย
- 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:ย 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:ย coconut milk or any other non-dairy milk works in this recipe. It’s only needed with firm peanut butter.
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 Browniesย 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.
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.
Vegan Peanut Butter Frosting Recipe FAQs
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.
I usually make a half recipe to frost brownies and a full to frost a cake. So yes, this recipe halves very well.
I decorate cakes often, here’s a list of the equipment I use to create these roses:
Piping bagsย – I have bothย reusableย andย disposable piping bagsย and use them all the time.ย
Piping tipsย andย couplersย – I recommend a greatย starter tip and coupler set. However Iย alwaysย make this rosette style cake with aย Wilton 1M tipย andย large coupler.ย
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Vegan Peanut Butter Frosting
Ingredients
- ยพ cup peanut butter
- ยฝ cup coconut oil (softened)
- ยฝ teaspoon vanilla
- 2 cups powdered sugar
- ยฝ teaspoon fine sea salt
- 1-2 Tablespoons almond milk*
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 itโs 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 browniesโฆor 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 aย lot of frosting. I halve this recipe for an 8×8โ pan of brownies or if Iโm 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.
- Peanut Butter:ย 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:ย coconut milk or any other non-dairy milk works in this recipe. I have even used non-dairy creamers with fantastic results.
- Salt:ย 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello!
May I know how long will this last in the fridge? Thanks!
Up to 1 week!
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!
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.
I found this recipe after searching for one that didnโt 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 Reeseโs peanut butter cup. This was a birthday cake for my hubby, who loves both. Thanks for the recipe.
Ummm be right over to steal a slice of that delicious sounding cake!
Perfectly creamy! Barely needed any almond milk to reach a great texture!
I’m so glad you enjoyed it!
This doesnโt work with natural peanut butter (fresh ground, peanuts only). However, I think if I skip the milk it works well.
Thank you for your feedback Rachel! I have made it with natural peanut butter and less milk too!
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
Thank you Aida!
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?
Do you use refined coconut oil or virgin?
I use virgin coconut oil! I typically buy it from Trader Joe’s or on Amazon (I like this brand)!
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, Laura๐ป
Thank you so much! I’m so glad you loved it!
Hi and thanks for this great recipe.
One question : can l replace coconut oil with vegan butter?