Peanut Butter Frosting Recipe

Cupcakes at Christmas Time
Lauri Patterson/E+/Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 4 cups (32 servings)

This frosting is perfect for chocolate dairy-free cupcakes or a vegan chocolate cake, for adults and kids alike. I prefer using fresh ground natural peanut butter (I like the flavor), but feel free to use any natural peanut butter variety.

What You'll Need

  • 1 8-ounce tub soy cream cheese (such as Tofutti)
  • 2 cup peanut butter
  • 4 cups confectioner's sugar
  • Pinch sea salt
  • 1 teaspoon vanilla
  • 2 tablespoon soy milk (plus more if needed)

How to Make It

  1. In a large mixing bowl using an electric hand mixer, cream together the dairy-free soy cream cheese and natural creamy peanut butter until well blended.
  2. Gradually add the confectioner's sugar, first beating at a low-speed setting until the sugar is just combined. Add the sea salt, vanilla, and soy milk, and beat at a medium-speed setting until the mixture is smooth and creamy.
  3. Chill in the refrigerator for about 10 minutes before using to frost dairy-free cupcakes or cakes.