Vegan Cookie Butter Cake Frosting
August 27, 2020
A few weeks ago, I woke up with three words in my head: cookie butter frosting. I'm not saying that God herself tasked me with making a vegan recipe for cake frosting for you. But I'm also not saying that she didn't.
For those of you who don't know, I used to sell cupcakes many years ago. So veganizing my cupcake recipes has been on my to-do list for a while. But cookie butter frosting wasn't ever on my radar. I've seen some recipes for traditional (non-vegan) cookie butter frosting, but so far I haven't seen any vegan ones!
Pair this frosting with any cupcake recipe you like. I personally love it with my divine chocolate cupcakes!
Makes enough frosting for 18-25 cupcakes (depending on how generous you are with the frosting!)
Vegan Cookie Butter Cake Frosting
Yieldfrosting for 18-25 cupcakes
Prep Time15 minutes
Cook Timen/a
Total Time15 minutes
Pin itIngredients
- 1/2 cup creamy cookie butter (I use Trader Joe's)
- 3 3/4 cup vegan powdered (icing/confectioner's) sugar
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 4-5 tbsp. canned coconut milk (full-fat), mixed well
Instructions
Using an electric mixer, blend the butter and cookie butter until it's a smooth, even mixture.
Make sure you leave your vegan butter out of the refrigerator to soften so it's easier to blend with the cookie butter.Begin adding powdered sugar, 1/2 cup at a time. If it becomes too crumbly and won't hold together, you can add a tablespoon of coconut milk as needed.
Mix in your salt and vanilla until it's evenly distributed.
Slowly add coconut milk until you reach the desired consistency. It shouldn't be dry or crumbly, but it also shouldn't be so wet that it can't retain its shape. You may not need to use all of the coconut milk.
Turn your blender on high speed and whip the frosting for a minute, or until it has a smooth, fluffy texture.
Pipe or spread the frosting onto your cupcakes (or cakes).
Getting fancy with pipingTop with any additional toppings you'd like. I used shaved chocolate and pieces of Speculoos cookies on mine.
Sprinkling shaved chocolate on top of my cookie butter frosting.
Notes & Hints
If you're in a warmer climate, you may prefer to use butter-flavored shortening in place of vegan butter. It won't melt as easily as vegan butter does.
Nutrition Data
Serving Size 1/22 of recipe
| Amount Per Serving | ||
|---|---|---|
| Calories 154 | Calories from Fat 54 | |
| % Daily Value* | ||
| Total Fat 6g | 8% | |
| Saturated Fat 4g | 20% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 46mg | 2% | |
| Total Carbohydrate 23g | 8% | |
| Dietary Fiber 0g | 0% | |
| Sugars 22g | ||
| Protein 0g | 0% | |
| Vitamin A 0mcg RAE | 0% | |
|---|---|---|
| Vitamin B12 0mcg | 0% | |
| Vitamin C 0mg | 0% | |
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 0% | |
| Iron 0mg | 0% | |
| Potassium 7mg | 0% | |
| Zinc 0mg | 0% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
Vegan recipes in your inbox
Join the community and get my newest and best yummy vegan recipes sent right to your email!
Leave a Comment
I love reading comments! I'll do my best to answer questions, too. If you made the recipe, please leave a star rating, it helps support the blog so I can make more recipes and articles. Thank you!
Loading comments...