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 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!
Vegan Peanut Butter Frosting: Ingredient s& Substitutions
- 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.
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.
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 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.
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
- ¾ cup peanut butter
- ½ cup coconut oil (softened)
- ½ teaspoon vanilla
- 2 cups powdered sugar
- ½ 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 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my favourite peanut butter frosting recipe! So smooth, both texture and taste are amazing!! Thanks so much!
Thank you so much Mandi! I’m so glad you love it!
This recipe is amazing, easy and delicious!! Thanks for sharing!!
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.
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!
Hi, do you need so much icing sugar or is there a substitution for that?
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.
My frosting is too runny and I didn’t add any milk. Did I beat too much?
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.
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.
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.
Does this recipe do better with an oil-free peanut butter or a peanut butter that contains oil? Thanks!
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?
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!
Yes you can! You likely won’t need to add almond milk.
Can this be freezed? I have so much left over
I am so glad I found this recipe. Will be my go to
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!