A simple peanut butter frosting high in protein, with a sweet and salty creamy texture that is a dairy-free delight. Perfect for topping cupcakes, filling chocolate treats, or eating straight from the bowl.
This quick and easy homemade peanut butter frosting uses simple, healthier ingredients like coconut oil to create a delicious topping for cupcakes, or even a dip for fruit and cookies. Try it on my healthier chocolate cupcakes, chocolate fudge cake, or fluffy vanilla cake for a delightful peanut butter twist.
Why You'll Love This Recipe
Sweet & Salty. The flavorful balance with sweet and salty is outstanding. And you have control of both, with the ability to increase it either way.
More nutritious. I'm not going to say this frosting is a health food, but it is more nutritious than most frostings. It is high in protein thanks to the peanut butter, with 3 grams per 2 tablespoons. The coconut nut oil contributes antimicrobial and antioxidant properties, as well as components that improved skin and oral health, and energy.
Easy & accessible. The five ingredients are most probably in your kitchen right now. If you don't have coconut oil, cream cheese can be used for a lighter frosting.
Peanut Butter. Use a natural peanut butter that has only peanuts as an ingredient to maintain the nutritional profile. Choose one that is creamy and the less oil the better.
Coconut oil. You can use butter instead, but only use half as much.
Milk. Use any dairy-free milk but those with a high-protein content such as almond or cashew help make the peanut butter frosting creamier.
Organic powdered sugar. You can use any powdered sugar, but organic tastes better as it contains tapioca instead of cornstarch.
Flavorings. Add vanilla and salt for balance.
Steps to Make
Step 1: Melt the coconut oil by setting the jar in a pot of just boiled water, stirring until enough liquifies so you can pour off ⅓ cup. Allow it to cool to room temperature but not solifify again.
Step 2: Microwave the peanut butter for 30 seconds and stir until smooth. Allow it to cool also.
Step 3: Add coconut oil, peanut butter, vanilla, salt to a blender or mixing bowl and process until combined.
Step 4: Add in the powdered sugar and process again, scraping down the container or bowl as needed.
Step 5: Add milk if needed and re-process until the texture is as smooth as you want. Don't add too much milk if you want to pipe this frosting.
Make chocolate peanut butter frosting. Replace ¼ cup of the powdered sugar with unsweetened cocoa powder. You might have to adjust the texture by adding more milk to achieved a creamy texture.
Make cream cheese peanut butter frosting. Replace the coconut oil with room temperature cream cheese. You might have to adjust the texture by adding more powdered sugar if the frosting is too moist.
About this recipe. This frosting makes enough for ten cupcakes. And it is gluten-free, dairy-free, vegan.
Fix grainy frosting. If your peanut butter frosting is grainy or separating, it means something was too warm - the peanut butter, coconut oil. Put the boil in the refrigerator for 15 minutes and whip again for a cream texture.
How to pipe tri-colors. I use a tri-color frosting tip to pipe all three frosting flavors onto my cupcakes.
How to Store
Store the frosting in a sealed container in the refrigerator for 1 week. It doesn't freeze well, it turns rock hard because of the coconut oil so I would make the amount you need.
How to use peanut butter frosting
1. Frosting cupcakes
2. Frost a single layer cake
3. Use as a filling for sandwich cookies or chocolate treats
4. Use as a dip for cookies or fruit
Is peanut butter frosting healthy?
Peanut butter frosting contains coconut oil, powdered sugar as well as peanut butter. The sources of nutrition include the peanut butter which is source of protein even though peanut butter is missing the amino acid methionine so is not considered a complete protein. Coconut oil contains medium-chain triglycerides (MCTs) which have health benefits including increased energy, antibacterial and anti viral properties, as well as appetite control.
Other Peanut Butter Recipes
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Peanut Butter Frosting
- Melt the coconut oil by setting the jar in a pot of just boiled water, stirring until enough liquefies that you can pour off ⅓ cup. Let it cool to room temperature but not solidify.⅓ cup coconut oil
- Microwave the peanut butter for 30 seconds and stir until smooth. Allow to cool to room temperature.½ cup peanut butter
- Set aside milk to get to room temperature.
- Combine oil, peanut butter and vanilla. Add all these ingredients to a blender or mixing bowl and process until combined.½ cup peanut butter, ⅓ cup coconut oil, 1 teaspoon vanilla
- Add sugar. Add in the powdered sugar and salt, and process again, scraping down the container or bowl as needed.1 cup organic powdered sugar, pinch salt
- Add the milk. Add room temperature milk only if needed and 1 tablespoon at a time, reprocessing or re-mixing after each tablespoon until the texture is as smooth as you want. Don't add too much milk if you want to pipe this frosting.3 tablespoon milk
How to store
- Store the frosting in a sealed container in the refrigerator for 1 week. It doesn't freeze well, it turns rock hard because of the coconut oil so I would make the amount you need.