Creamy Peanut Butter Frosting
If the world were ending, I might just whip up a batch of this frosting and eat it with a spoon. A thick and delicious peanut buttery frosting without the need for shortening and sugar? I'll take it. This recipe makes enough to pipe generous hills of frosting on a batch of cupcakes or to spread on a two-layer cake. Either way, it is divine. -N. A.
Makes3 1/2 cups
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, kosher, lactose-free, soy free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, sweet
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup pitted Medjool dates
- 1 cup natural smooth peanut butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon black-strap molasses
- 1/8 teaspoon sea salt
- 2 tablespoons melted coconut oil
In a blender, combine the coconut milk and dates and blend on high speed until the dates are broken down.
Add the peanut butter, vanilla, molasses, salt, and coconut oil and blend until smooth. Transfer to a bowl, cover, and refrigerate until thick and spreadable, at least 4 hours.
The frosting can be stored in an airtight container in the fridge for 10 to 12 days. After frosting your cake or cupcakes, keep them covered and refrigerated until ready to serve.
2015 Nicole Axworthy & Lisa Pitman