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 10
Love the icing would be really nice to know what the chocolate topping is made of.
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...
Made this last night. Put it on top of Linda Sue's Chocolate Cake (also vegan). Was delicious!