Peanut Butter Frosting
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 makes it into your recipe.
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.
