Does a cupcake have frosting on it? Friends, we say that’s a cupcake! We’ve added a new frosting to our collection – Vegan PEANUT BUTTER! It’s rich and FLUFFY. It’s a shame that this recipe didn’t get its own space on our blog earlier.
How to make vegan peanut butter frosting
It couldn’t be that difficult, could it? Swap the butter out for vegan butter. Theoretically, yes.
If you have ever tried this with natural Peanut Butter, you may be left with a sad and separated mess. We understand the frustration.
We discovered this hack after some trial and error! Whip the powdered powdered first (instead of creaming vegan butter and powdered powdered) to stabilize the peanut butter, leading to an airy, light result! Huzzah – peanut butter is no longer a problem.
Fourteen cups of natural creamy peanut butter (make sure it contains only peanuts as the main ingredient).
Powdered sugar, 1 cup (organic if vegan-friendly).
We used Miyoko’s for our vegan butter.
Add powdered and natural peanut butter to a medium-sized mixing bowl. With an electric blender, whip the mixture well so that the powdered sugar absorbs all the oil from the peanut butter. It will prevent the oil from separating in the future. This is the normal state of the peanut butter.
Add the vegan butter softened to the peanut mixture. Whip slowly increasing the speed from low to high. Whip until the mixture is light, fluffy, and free of peanut butter.
You can store the frosting in a refrigerator for later use or leave it at room temperature for up to an hour. For later use, store it in an airtight container in the fridge to prevent melting. The product will last up to a week in the refrigerator or a month in the freezer.
Let it stand for 30 minutes at room temperature, and then give it a good mix before frosting your cupcakes or cake.