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 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?