Ingredients5 m servings 154
- Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add powdered sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.
Per Serving: 154 calories; 9.7 15.3 2.8 0 51 Full nutrition
ReviewsRead all reviews 9
I substituted cashew milk for the soy milk, but it is amazing! I am experimenting with vegan recipes for friends. I love regular buttercream frosting, but I think this just took its place! Yummm...
Used this for a gluten free vegan chocolate cake with vegan chocolate ganache. This was amazing this will be my go to for vegan peanut butter frosting now. Only alteration I made was added extr...
Receives an outstanding review from my peanut-butter loving husband, and me. Is light and fluffy, and the perfect topping for the chocolate zucchini cake I baked! I put it together just as rec...
Turned out great! Added it to a vegan chocolate cake recipe.
Delicious! So smooth and creamy! Truly tasted like Nutter butters!!! It does turn out a little stiff but you can just add more soy milk to make more manageable. I used a vegan chocolate cake mix...
Love the icing would be really nice to know what the chocolate topping is made of.
Made this last night. Put it on top of Linda Sue's Chocolate Cake (also vegan). Was delicious!
Amazing! So quick and easy. This frosting is so fluffy and yummy. A must try!!