Peanut Butter Icing Without Milk – Vegan Peanut Butter Frosting

As a frosting lover and a die hard peanut butter fan, this icing is maybe the most amazing thing ever. In fact, it is one of my favourite indulgences. I absolutely love smothering it on home baked vegan banana bread or freshly made raw cookies. Peanut butter icing is rich, creamy and unique; the perfect finishing touch to any cupcake. And the best thing is it’s super simple to make!

peanut butter icing without milk

How To Make Peanut Butter Icing Without Milk


  • 3/4 cup of peanut butter
  • 1/2 cup of coconut oil
  • 1/2 teaspoon vanilla
  • 2 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/4 cup of almond milk


  1. Firstly, bring the coconut oil to room temperature so it is nice and soft and easy to work with.
  2. Next, add the coconut oil and peanut butter to the bowl of your standing mixer and beat on medium speed until well combined. Remember to scrape down the sides a few times.
  3. Add vanilla and continue to beat until combined.
  4. Then add the powdered sugar and salt. Beat on medium/high speed super well combined, scraping sides to make sure it’s mixed evenly.
  5. Add almond milk and beat until light and fluffy.
  6. The icing can be stored in an airtight container at room temperature or in the refrigerator. Simply take it out and let it come to room temperature before serving.

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