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Prep time
15 minutes -
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
10 tablespoons
vegan butter, softened
10 tablespoons
vegetable shortening
1 cup
creamy peanut butter
2 teaspoons
vanilla
2 1/2 cups
powdered sugar
1 pinch
sea salt
Directions
- In a stand mixer, beat shortening & butter on medium until combined and smooth — about 3-5 minutes.
- Add peanut butter and continue to mix until creamy. Scrape bowl and add vanilla and sea salt. Continue mixing until combined.
- 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.
- 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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