Easy and delicious homemade vegan peanut butter frosting made with just a few simple ingredients. This dairy-free frosting blends coconut oil and peanut butter into a rich, creamy topping — perfect for brownies, cakes, cupcakes, or just eating by the spoonful.
I love this vegan peanut butter frosting because it comes together in about five minutes using ingredients you likely already have on hand. It’s vegan, gluten-free and dairy-free. If you make your own powdered sugar, you can even make a refined-sugar-free version.
Ingredients and Substitutions
- Peanut butter: Use a firm, no-stir natural peanut butter for best texture. If your peanut butter is very runny at room temperature you may need extra powdered sugar or to skip the added non-dairy milk.
- Coconut oil: Softened coconut oil works well; you can substitute vegan butter or regular butter if not keeping it vegan. The coconut oil should be softened or slightly melted — not hard or too warm.
- Salt: A pinch of fine sea salt enhances the sweet-salty balance. If your peanut butter is already salty, reduce the added salt to taste.
- Non-dairy milk: Almond milk is used here, but any non-dairy milk or creamer will work. It’s optional and only needed if the frosting is too thick.
How to Make Vegan Peanut Butter Frosting
Make sure the coconut oil is softened to room temperature. In a bowl, beat the coconut oil and peanut butter together by hand or with a mixer until smooth and well combined.
Once smooth, add vanilla, powdered sugar and salt. Beat until the frosting reaches a consistent, creamy texture. Add almond milk a little at a time only if needed — some peanut butters make a perfectly spreadable frosting without any liquid.
If the frosting becomes too runny, add more powdered sugar to thicken it or chill briefly in the refrigerator to firm it up.
Serving Suggestions
This frosting pairs beautifully with many baked treats. Here are a few ideas:
- Brownies: Spread it over brownies for a decadent finish.
- Cookies: Use as a filling or topping for peanut butter or chocolate cookies.
- Blondies: Dollop or spread on blondies for extra richness.
- Cake: Use as a cake frosting or as a filling between layers.
- Cupcakes: Pipe or swirl on top of cupcakes for an elegant touch.
Storage and Freezing
Store leftover frosting in an airtight container in the refrigerator for up to one week or freeze for up to two months. Thaw slowly at room temperature before using. Do not microwave.
Note: This frosting hardens when chilled. Remove it from the refrigerator about one hour before serving so it softens naturally at room temperature.
Recipe FAQs
Add more powdered sugar to thicken, or chill the frosting briefly if the ingredients became too warm.
Yes. The recipe scales well — halve it for a smaller batch if needed.
This frosting pipes nicely once slightly chilled to firm up. Use a piping bag and a star tip such as Wilton 1M for rosettes and swirls.
If you try this recipe and enjoy it, leaving a comment and rating is always appreciated.
Vegan Peanut Butter Frosting
Laura
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 (optional)
Instructions
- Add softened coconut oil and peanut butter to a mixing bowl. Beat on medium speed until well combined, scraping the sides as needed. (You can also mix by hand.)
- Add vanilla and mix until incorporated.
- Add powdered sugar and salt. Beat on medium-high until smooth and evenly combined, scraping the bowl as necessary.
- If the frosting is too thick, add almond milk a teaspoon at a time until you reach the desired consistency. If it becomes too thin, add more powdered sugar or chill briefly to firm up.
- Store in an airtight container at room temperature if using the same day, or refrigerate. Let come to room temperature before serving.
Notes
- This recipe yields a generous amount of frosting; halve it for smaller batches.
- Start with a small amount of almond milk and add only as needed. Some peanut butters require no added liquid.
- Substitutes: vegan butter or regular butter for coconut oil; any non-dairy milk or creamer for almond milk.
- Store leftovers in the refrigerator for up to 1 week or freeze up to 2 months. Thaw at room temperature and avoid microwaving.
Nutrition
Nutrition information is approximate.
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