This silky smooth vegan Peanut Butter Frosting packs a peanut buttery punch that can really dress up any vegan cake. This recipe takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. It also utilizes the power of soy milk powder (not to be confused with soy flour). Soy milk powder adds extraordinary creaminess while still allowing the frosting to remain firm.
The firmness of this frosting can be customized to your preference easily by adding or subtracting 1 Tablespoon of water.
1 ¾ cups + 3 Tablespoons granulated white sugar
½ cup water
2 Tablespoons soy milk powder
2 Tablespoons amber agave syrup or corn syrup
1 ½ teaspoon salt
1 cup (215 grams) Vegan Shortening or store bought shortening (2 sticks, room temperature)
½ cup + 2 Tablespoons smooth, unsalted, natural peanut butter
1 teaspoon vanilla extract
In a small saucepan, add the sugar, water, soy milk powder, agave syrup or corn syrup and salt. Place over medium heat while whisking frequently until it starts to simmer. Insert a candy thermometer and bring the mixture to 230F (110C). Once the candy thermometer is inserted you don't need to worry about whisking because natural heat convection currents will do the mixing for you. Remove from heat, transfer to a heat proof bowl and let it cool in the refrigerator until it's near room temperature, about one hour.
Beat in the shortening, peanut butter and vanilla extract until fluffy. Store the frosting in an airtight container in the refrigerator for up to 10 days. Make sure the frosting is at or near room temperature for optimum frost-ability. Makes about 2 cups or enough for about one 8 inch diameter cake.
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