Smooth or Crunchy?
More of y’all like crunchy peanut butter than smooth, according to a poll on Twitter. I always figured it’d be the other way around!
I created the above frosting for a friend, as a challenge. This friend has a serious frosting addiction. In fact, when we were in college she taught me to eat Pillsbury straight from the container. With a spoon. Like ice cream!
“Please,” she begged me, “Please make me a frosting recipe without all those scary ingredients!” (Partially hydrogenated oils are ingredient #2 in the aforementioned Pillsbury, much to my friend’s chagrin). “And please make it so a serving is more than a teaspoon!”
Peanut Butter Frosting
(Makes about 2/3 cup)
- 1/3 cup silken-firm tofu (70g)
- 3 tbsp peanut butter or allergy-friendly alternative
- scant 1/16th tsp salt
- scant 1/2 tsp vanilla extract
- pinch pure stevia, or 2-3 tbsp powdered sugar
Blend everything together. This frosting is thicker when cold. And I won’t judge you if—like my friend—you opt to eat the whole thing in one sitting. But please, take it out of the blender first!
Add vanilla to the following for: Soy-Free Version.
Lower Fat?
Honestly, as a cupcake topper, I prefer my Coconut Banana Butter.
So if you don’t mind a little extra fat, I highly recommend treating your tastebuds to the coconut banana butter. However, my friend is afraid of fat grams. Oddly enough, she’s more afraid of a higher fat content than she is of the artificial Pillsbury icing (which has 4g per serving).
Vanilla or Chocolate Frosting: You can omit the peanut butter in this icing recipe, for a vanilla frosting (or add cocoa powder for chocolate frosting) that is virtually fat-free. But, as I wrote a few days ago, a little fat in one’s life is a good thing!
Oh, and she loved the frosting.
She ate it all… and the adorable Banana Bread for One.
I made this tonight but adjusted the quantities for a cake. 3/4 cup creamy peanut butter, 1 cup tofu, pinch of salt, 1 tsp vanilla, and a splash of milk because it seemed to thick. Had I not made it myself, I would have NEVER guessed it was made with tofu. DELISH!!!
Hi, Katie! LOVE your blog! This post mentions that you made the frosting for your friend in college, so I was just wondering what you studied in college?
I found that the regular firm tofu works just fine. Also, a drizzle of molasses makes it taste a bit richer w/o adding much noticeable flavor. Delicious!
I tried this with cocoa as an option…and I’m not a fan, but I will keep trying 🙂
Hi Katie, I love your recipes! May I know how to store your recipes especially this one? How many days can it be kept in the fridge?
3-4 days in the fridge.
Made this with PB2 to cut down on the fat and SO YUMMMMMM!!!
Hi Katie!!
I love all your recipes! Im going to be using this on top of my girl’s 1st birthday cake and was wondering how long this keeps in the fridge? Her birthday is on Sunday 2/1 and i was hoping to make everything ahead of time today then frost on Sunday morning!
Thank you and ill be sharing this recipe on my blog 🙂
It probably should be used within 2 days. Hope that helps!
Yum!
Which would you recommend as the frosting for your carrot cake cupcakes: this peanut butter frosting or peanut butter lite?