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Chocolate cupcakes are topped with swirls of vegan peanut butter frosting.

Vegan Peanut Butter Frosting

This creamy peanut butter frosting is a must to use with a variety of recipes, from cakes, cupcakes, cookies, brownies, and more. You'll love how creamy this frosting is!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 24
Calories 92kcal



  • Use a handheld or stand mixer with the whisk attachment. Cream the vegan butter on medium speed until creamy, approximately 2 minutes. Add the vegan peanut butter and mix until creamy.
  • Add the powdered sugar, one cup at a time, mixing on low until it's incorporated between each addition.
  • Add the peanut butter powder and vanilla. Mix until combined.
  • Add the vegan creamer one tablespoon at a time and mix on medium-high speed until light, fluffy, and spreadable.
  • Store frosting in an airtight container in the fridge for up to 2 weeks. When you're ready to use it, allow it to come to room temperature and maybe even add another teaspoon or two of plant-based milk until the spreadable consistency returns.


For Vegan Creamer: I recommend using the type of creamer used for coffee, such as Silk Creamer or Ripple Half & Half. You can substitute coconut milk or soy milk. 


Calories: 92kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 50mg | Potassium: 29mg | Fiber: 1g | Sugar: 10g | Vitamin A: 181IU | Calcium: 2mg | Iron: 1mg