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.
Sometimes I want to marry you.
LOLOL ok let’s get married… and have coconut butter babies! You’re so funny, Chelsey. I love it! Hopefully our kids will get your sense of humor :).
Creamy! I used to refuse anything but creamy, but I have come to appreciate the textural joys of crunchy every now and then:)
omgoodness! This looks delectably yummmyyy! It reminds me of the protein pudding I made, but this sounds better! B/c it contains PB 😀
wow these look so good!! and we can pretend they are healthy 😉
Yuummmm you’re so speaking my language, Katie! And I’m on a creamy Smuckers kick right now.
Katie, or anyone else, do you have advice for people like your friend (and me) who are “afraid” of foods with a high amount of fat grams? I’m trying to eat more real foods instead of processed diet foods, and I love vegetables, but I am also concerned about my weight.
Also this looks amazing and I am making it ASAP!
Maybe start slowly? Like eat smaller amounts of the fear food at first… or dilute it with something with less fat (like my friend was less afraid of the icing because it was made lower-fat thanks to the tofu. She wouldn’t have been able to eat just pb on her cupcake).
But also remember that fat doesn’t make you fat. An excess of calories in as opposed to calories out makes you fat. So calories from fat are no different than, say, calories from broccoli ;). Plus think of all the amazing benefits you can get from eating a little fat: my hair, skin, and nails are incredibly smooth, strong, and long (in the case of my nails and hair). On the flip side, a lot of people on low fat diets suffer from dry, brittle hair and cracked skin. So every time you eat some healthy ffat, remind yourself of all the places (besides your butt) that it’s going to help! 🙂
Thank you so much for responding. This is really helpful. 🙂
Also I love your fudge babies, and so does my family, who is generally afraid of my healthifed food, and now they love this raw/vegan dessert!
Aww thanks!! 🙂
I love crunchy!!!!
I can’t wait to try this frosting 🙂
I am not vegan, but I love your recipes! Do you have any substitutes for tofu? They don’t have to be vegan, i just am craving little pb in my life:)
Hi anonymous!
You could add pb to this recipe: https://lett-trim.today/2010/11/18/whipped-creams-healthy-makeover/%3C/a%3E%3C/p%3E
If I’m making this for a single-lady cupcake, how many would this frost? I’m actually making two cupcakes, so I’m wondering if this recipe is enough, or if I should double it?
Hey Kelsey,
It makes about 2/3 cup :).
Let me know whatcha think, if you do make it!
Awesome recipe!! I bet this would be SO GOOD on cinnamon raisin bread for a late night snack 🙂
So, I made one of your single lady cupcakes (using coconut oil) and used chocolate silk as the liquid to make it a chocolate cupcake. I blended the cream from a refridgerated coconut milk can with about 2-3 tbsp of peanut butter, a little vanilla, and a dash of sugar and topped the coconut with it. served along side a banana. Even my carnivorous husband and his brother loved it! Awesome single-serve cupcakes! A tip of my hat to you, CCK!
Just made this..OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! From one PB lover to another….you are a genious!
Mmmm I love this recipe! It tastes freakin amazing :)) I’m making my dog a birthday cake today and I’ve been thinking what should I frost it with? Question answered now 🙂 I’m gonna add Banana for extra deliciousness. I’ll just have to make sure I leave some for the cake before I eat it all 😛
Thanks from me & my dogs 😀
Making this today to put on my next batch of brownie. That is if it makes it to the brownies. I might eat it all with spoon before the brownies ever get chance!!
What is a good not to expensive tofu brand to buy?
Can you use the light tofu?