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Prep time
15 minutes
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Makes
12-18 cupcakes or 1 layer cake
Author Notes
Light, smooth and peanut-ty, this vegan frosting is perfectly sweetened and blended with peanut butter for a natural sweet & salty combination. Perfect on dark chocolate cupcakes, this frosting won’t run or lose shape which makes it perfect for piping. —jonajim
Ingredients
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10 tablespoons
vegan butter, softened
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10 tablespoons
vegetable shortening
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1 cup
creamy peanut butter
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2 teaspoons
vanilla
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2 1/2 cups
powdered sugar
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1 pinch
sea salt
Directions
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In a stand mixer, beat shortening & butter on medium until combined and smooth — about 3-5 minutes.
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Add peanut butter and continue to mix until creamy. Scrape bowl and add vanilla and sea salt. Continue mixing until combined.
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On low speed, add powdered sugar 1/2 cup at a time - waiting until nearly combined before each addition. Beat on med-high for 5-8 minutes, until light and creamy. You’ll know it’s whipped when the color and texture lightens.
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Pipe or spread onto cake or cupcakes. If you’re making a two or three layer cake with buttercream decorations I advise doubling the recipe.
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