Chocolate Peanut Butter Frosting Vegan Recipes
CHOCOLATE-PEANUT BUTTER FROSTING
When spread on yellow cake or cupcakes, dessert becomes reminiscent of Tasty Kake's Kandy Kakes:) Yummy! But for those who dote on rich and intensely flavored bites, spread this on peanut butter or chocolate cakes:)
Provided by JamesDeansGirl
Categories Dessert
Time 12m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
- Blend in the vanilla and add 3 Tbsp.
- of the milk until well blended.
- Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.
CHOCOLATE PEANUT BUTTER FROSTING (VEGAN)
YUMMY!! If your not able to find vegan powdered sugar than you can make your own with your vegan/organic sugar. Just mix 1 cup sugar & 1 tablespoons cornstarch and either process in blender, food processor, coffee grinder or mill in soymilk machine (just depends on your machines & what you can get away with). Blend until a powder forms & VOILA!!
Provided by Mindelicious
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Melt the chocolate in a double boiler and then let cool a bit but not so it starts to harden again.
- Add the other ingredients and blend until well mixed.
VEGAN FLUFFY PEANUT BUTTER FROSTING
My kids love this frosting. They said it tastes like the filling in a peanut butter cup. My son has a milk allergy, so I came up with this recipe.
Provided by JUDYLT
Categories Desserts Frostings and Icings
Time 5m
Yield 24
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 15.3 g, Fat 9.7 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 50.8 mg, Sugar 13.9 g
CHOCOLATE PEANUT BUTTER FROSTING
Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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5/5 (13)Category DessertCuisine AmericanTotal Time 5 mins
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5/5 (13)Category DessertCuisine AmericanTotal Time 5 mins
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.
- Frost your cake, cupcake, or confection however you’d like. In the pictured cupcakes, I piped a basic tall swirl using (affiliate link) Ateco 849 piping tip.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
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YUMMY!! If your not able to find vegan powdered sugar than you can make your own with your vegan/organic sugar. Just mix 1 cup sugar & 1 tablespoons cornstarch and either process in blender, food processor, coffee grinder or mill in soymilk machine (just depends on your machines & what you can get away with).
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