Vegan Peanut Butter Frosting

4.97 from 29 votes

Vegan Peanut Butter Frosting

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!

Prep Time15

Total Time20

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: Servings

Author: Laura

Cost: $4

Equipment

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*

US Customary - Metric

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 8x8” 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