Simply a beautiful icing to work with and sure to be a success. A twist on a traditional peanut butter icing, the almond butter gives it a lighter taste, it’s also easier to digest than too much peanut butter. If you don’t have any dairy allergies and want to “go all out”, feel free to replace the vegan buttery spread with cream cheese. Yum!
Almond and Peanut Butter Icing
- 180 g vegan organic whipped buttery spread
- 2/3 cup organic icing sugar
- 3 Tbsp. organic almond butter
- 3 Tbsp. smooth natural peanut butter
In a bowl or a large plate, using a fork, mix the whipped buttery spread with the icing sugar until fully combined and no lumps left. Add the almond and peanut butter, 1 or 2 spoonfuls at a time, to the buttery spread mixture until fully combined.
This should give you enough for 12 cupcakes. Add a sprinkle of unsweetened shredded organic coconut on top for decoration.
This icing goes really well with the Basic dairy-free chocolate cupcakes (vegan option).
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