Vegan Peanut Butter Icing Recipes
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 (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 PEANUT BUTTER FROSTING
I don't believe there is a vegan pb frosting recipe, so I'm adding it! I got this from vegweb.com. Sounds easy/tasty!
Provided by QueenQT26
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Simply mix it all together, easy as that! This is very yummy, and is a healthier alternative to traditional cake frostings.
Nutrition Facts : Calories 2154, Fat 130.7, SaturatedFat 26.7, Sodium 64, Carbohydrate 203.8, Fiber 17.2, Sugar 119.2, Protein 71.2
VEGAN CUPCAKES WITH BANANA & PEANUT BUTTER
Employ some clever tricks to achieve a dairy-free bake. Egg-free mayonnaise, almond milk and margarine are the secrets to these vegan cupcakes
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 16
Number Of Ingredients 11
Steps:
- Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don't overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.
- When the cupcakes come out of the oven, sprinkle the chocolate chips over - they will melt and then harden again, so don't touch them.
- For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.
Nutrition Facts : Calories 295 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium
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