This 3 ingredient vegan peanut butter frosting is AMAZING guys, and the perfect finisher to any birthday cake or “just because” dessert. Fluffy and creamy, and packed with rich peanut butter, this frosting is sure to take the cake.
Add vegan butter and peanut butter to a large mixing bowl. Cream with electric mixers.
Add in powdered sugar and mix again. Frosting should be fluffy and light (see the tips above for more on this).
Transfer to a piping bag and frost cupcakes or spread with a butterknife for a rustic look.
Notes
This recipe is enough to frost 12 cupcakes. To cover a cake, be sure to double the recipe.
I like using softened vegan butter, such as the Earth Balance brand. It gives this frosting the best smooth texture + buttery flavor. However, you can always switch it out for softened coconut oil if that’s more your speed. Just keep in mind that this will add a slight coconut flavor and may be harder to pipe. In general, when using coconut oil, I recommend spreading your frosting (rustic style!) and then keeping it refrigerated, since coconut oil will melt in warm temperatures.
More frosting tips:
Let your butter soften. When I say soften, let it sit on the counter for about 30 minutes before using. Using hard butter is not only more difficult to mix, but can create uneven chunks in your frosting. And no one likes chunky frosting.
Be sure to use no-stir peanut butter. This is crucial to smooth peanut butter frosting. For best results, I buy peanut butter that does not have added sugars (the powdered sugar is enough thank you very much).
Do not over-whip the frosting. When using an electric hand mixer, sometimes it can be tempting to keep whipping (the frosting looks so pretty after all!), but I insist that you only whip at full-speed for about 15-30 seconds. Once the ingredients are fully mixed and the frosting appears smooth and creamy, STOP. Further whipping can actually break your frosting and make it harder to pipe.