Peanut Butter Frosting Recipe

Description

This creamy and fluffy peanut butter frosting is rich, nutty, and perfectly balanced with sweetness. It pairs beautifully with chocolate cakes, vanilla cupcakes, brownies, or even sandwiched between cookies. With just a handful of ingredients and no complicated steps, it’s ready in minutes and sure to be a crowd favorite.

Ingredients

1 cup (240g) creamy peanut butter (not natural or oily type)
½ cup (115g) unsalted butter, softened to room temperature
2 cups (240g) powdered sugar, sifted
2–4 tablespoons (30–60ml) heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt (optional, to taste)

Instructions

1. Cream the Butter & Peanut Butter

In a large mixing bowl, beat the softened butter and peanut butter together with a hand mixer or stand mixer on medium speed until smooth and creamy (about 2 minutes).

2. Add the Sugar & Vanilla

Reduce mixer speed to low and gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt (if using). Beat until incorporated.

3. Adjust the Consistency

Add heavy cream or milk 1 tablespoon at a time, beating on medium-high speed until the frosting reaches your desired consistency thicker for piping, softer for spreading.

4. Whip Until Fluffy

Beat for an additional 2–3 minutes until light and fluffy. Scrape down the bowl as needed.

5. Use Immediately or Store

Spread or pipe onto cooled cakes, cupcakes, or cookies.

Equipment Needed

Mixing bowl
Electric hand mixer or stand mixer with paddle attachment
Measuring cups and spoons
Rubber spatula
Sifter (for powdered sugar, optional but recommended)

Time Required

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Serving Size

Makes enough frosting for 12 cupcakes or a two-layer 8-inch cake

Prep Time:10

Total Time:10

Equipment

Mixing bowls
Measuring cups and spoons
Hand mixer or stand mixer
Rubber spatula

Ingredients

½ cup 113g unsalted butter, softened
1 cup 250g creamy peanut butter
2 cups 240g powdered sugar
¼ cup 60ml heavy cream or milk, plus more as needed
1 tsp vanilla extract
Pinch of salt optional

Instructions

In a large mixing bowl, beat the butter and peanut butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the powdered sugar one cup at a time, mixing on low speed until incorporated.
Add the vanilla extract and half of the cream or milk, then beat on medium speed until light and fluffy.
Adjust consistency by adding more cream or milk, 1 tablespoon at a time, until desired spreadability is reached.
Use immediately to frost cakes, cupcakes, or cookies, or store for later use.

Servings: 12 cupcakes

10 FAQs About Peanut Butter Frosting

1. Can I use natural peanut butter?

It’s not recommended natural peanut butter separates and can make the frosting greasy or runny. Use a no-stir creamy peanut butter like Jif or Skippy.

2. Can I use crunchy peanut butter instead?

Yes, but the texture will be chunkier and not as smooth, which might make piping difficult.

3. Can I make this frosting dairy-free?

Yes! Replace the butter with a plant-based butter alternative and the heavy cream with coconut cream or non-dairy milk.

4. Can I reduce the sweetness?

Yes use slightly less powdered sugar and add a bit more peanut butter or cream to balance the texture.

5. What if my frosting is too thick?

Add more heavy cream or milk, 1 teaspoon at a time, until you reach the desired consistency.

6. What if my frosting is too thin?

Add more powdered sugar, 1 tablespoon at a time, and beat until thickened.

7. Can I color this frosting?

Yes, but peanut butter’s natural tan color will affect the final shade pastels and bright colors may not come out as expected.

8. Can I make this ahead of time?

Absolutely prepare it up to 3 days ahead and store it in an airtight container in the fridge.

9. Can I pipe with this frosting?

Yes! It holds its shape well for most piping designs, though for intricate flowers you may want to chill it slightly first.

10. Can I use salted butter instead of unsalted?

Yes just omit the pinch of salt in the recipe to avoid over-salting.

How To Store Peanut Butter Frosting

Room Temperature:

Can be kept at room temperature for up to 6 hours if your kitchen is cool (below 70°F / 21°C).
Beyond that, refrigeration is safer to prevent spoilage.

Refrigerator:

Store in an airtight container for up to 5 days.
Let it come to room temperature before using, and re-whip for 1–2 minutes to restore fluffiness.

Freezer:

Freeze in an airtight container for up to 3 months.
Thaw in the refrigerator overnight, then bring to room temperature and beat until smooth before using.

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54 Comments

Looks so yummy, will try it out

Virginia Patterson says:

at 6:56 pm

I been looking for a recipe like this.

Reply

Looks sooo tasty!

Jshun Thompson says:

at 2:35 am

Looks tasty to make but needs alot of time to make right.

Reply

Love peanut butter! What a tasty recipe!

Sounds interesting.

This sounds delectable!

I love peanut flavor on things and these look wonderful

Delicious!

This looks so delicious!

Love peanut butter and the answers to possible questions

Creamy fluffy delight!

Tried this last night and it was sooo good! I had friends over and they completely devoured the cupcakes.

I would like to try this on pumpkin chocolate chip cookies. Sounds like a winner especially with Fall fast approaching. A very good way to get protein into the children!