This frosting is ridiculously good. You may want to make a double batch because it’s hard to resist scooping some from the bowl before it actually makes it into your recipe.
Ingredients
Vegan buttery sticks: This is the buttery base of vegan buttercream. I typically use Earth Balance Buttery Sticks when baking because they’re the most readily available for me. However, I also love using Miyoko’s Cultured Vegan Butter or Country Crock Plant Butter when I can. I recommend using the firmest vegan butter available for buttercream and would avoid using buttery spread that comes in the tub. If necessary, sub for vegetable shortening.
Peanut butter: Necessary for peanut butter frosting! Use a Jif-like creamy peanut butter for this recipe.
Powdered sugar: This is the sweetener and lends a strong, fluffy structure to the buttercream.
Vanilla extract: This adds a rich flavor to the buttercream. I recommend pure vanilla extract.
Non-dairy milk: This helps make your buttercream smooth and creamy. I recommend using a thick milk, such as soy or oat. You can also use a non-dairy creamer.
Tools and Accessories Used
Kitchenaid Mixer: While not necessary, I love using my Kitchenaid mixer when making buttercream. It helps fluff up the butter and get the smoothest buttercream. I like to use my flex edge beater attachment which helps scrape the sides of the bowl as it mixes.
Rubber Scraper: You’ll want to use one of these to scrape the sides of the bowl. I also like use it to stir my buttercream by hand a bit before using to get rid of air bubbles.
Tips and tricks
Slightly softened butter: You’ll want the butter to be slightly softened when making this buttercream. I recommend bringing it out of the fridge about 20-30 minutes before using.
Use buttery sticks: Use vegan butter sticks rather than margarine from the tub.
Beat the butter until light and fluffy: For creamy, light, and fluffy buttercream, beat the butter for several minutes before adding any other ingredients, then beat again until smooth and creamy after adding.
Make right before using: Make the buttercream right before you plan on using it for the best outcome. You can make it in advance, though, if desired. Keep in the fridge in an airtight container until you use it, then bring to room temperature and beat again to get the proper texture.
How to use this peanut butter frosting
Cupcakes: Top vanilla, chocolate, or your favorite flavor cupcakes with this frosting. Use a Wilton 2D or 1M tip for cute swirls.
Cakes: Frost this onto cakes.
Cookies: Swirl this frosting on top of cookies or sandwich them with this frosting.
Peanut butter dip: Dip graham crackers, Oreos, or just a spoon into this frosting!
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Peanut Butter Frosting
Ingredients
- 1/2 cup (113 g) vegan butter, softened
- 1/2 cup (113 g) creamy peanut butter
- 2 cups (250 g) powdered sugar
- 1 1/2 teaspoons (7 ml) pure vanilla extract
- 1 1/2 tsp (7 ml) non-dairy milk, plus more as needed
Instructions
- Add the butter and peanut butter to a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy, a couple minutes.
- Add the powdered sugar and vanilla and beat until light and fluffy. Beat in 1 1/2 tsp (7 ml) of milk. If necessary, add more milk, 1 teaspoon at a time, until you reach a smooth and creamy consistency.
- Use as desired! This can be frosted on cakes, piped on cupcakes, or used however you’d like.
Notes
- Vegan Butter: I recommend using vegan buttery sticks rather than margarine from the tub.
- Softened Butter: Soften the butter to room temperature before making this buttercream. I recommend bringing it out of the fridge about 20-30 minutes.
- Non-dairy Milk: I recommend using soy or oat milk because of their flavor and thickness, but you can use your favorite non-dairy milk or creamer.
- Buttercream Consistency: You want the buttercream to be creamy and whipped, but firm enough to frost and pipe. You can add extra non-dairy milk to make it softer and creamier, or extra powdered sugar to stiffen it up.
