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Whip up this Homemade Peanut Butter Frosting in less than 10 minutes for a delicious topper on your favorite cake or cupcakes. It takes just a few simple ingredients to make this silky smooth and easily pipeable or spreadable frosting!
This easy Peanut Butter Frosting recipe is a dream come true for all you peanut butter lovers. It has the perfect combination of creamy peanut butter, rich butter, fluffy powdered sugar, and fragrant vanilla. The ingredients are so simple, yet combined deliver an incredible full-bodied flavor. It’s the perfect topping for chocolate cake or cupcakes, vanilla cake, and more.
The recipe comes together quickly in one bowl for easy prep and cleanup. Make a batch to decorate your favorite desserts, spread it between cookies for indulgent cookie sandwiches – or eat it by the spoonful! For more homemade frosting recipes, try my vanilla buttercream frosting, chocolate buttercream frosting, or strawberry frosting.
What You Need to Make This Recipe
Butter – adds a creamy base to this luscious peanut butter buttercream frosting. Use unsalted butter, and be sure it’s very soft at room temperature before using.
Peanut Butter – use no-stir creamy peanut butter for the smoothest texture. Avoid natural peanut butter that separates – the excess oil disrupts the consistency.
Powdered Sugar – adds the perfect amount of sweetness and also makes an extra fluffy peanut butter frosting. Use store-bought or make your own powdered sugar.
Vanilla – use pure vanilla extract for the richest flavor.
Milk – any type of milk works, so choose your preference. Or use heavy cream for an extra velvety and light finish.
How to Make Peanut Butter Frosting
1. In a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup butter and peanut butter together on medium-high speed until smooth and fluffy, for 2 to 3 minutes.
2. Beat in the vanilla and salt until just combined.
3. With the mixer on low speed, gradually add the powdered sugar. Once incorporated, increase the speed to high, beating until fluffy, about 1 minute.
4. If needed, beat in 1 tablespoon of milk until the frosting is smooth and spreadable, adding another tablespoon if the frosting feels too stiff or grainy. Pipe or spread the frosting over cooled cakes or cupcakes.
Pro Tips For Making This Recipe
- Stick to smooth peanut butter. If you plan to pipe this recipe instead of spreading it, I recommend using a smooth peanut butter for the best texture. Chunky peanut butter can work for textured and spreadable frosting, but smooth with give you the best light and fluffy texture.
- Make sure your butter is actually soft. A softer butter will incorporate into soft peanut butter much more easily and smoothly than a butter that is still somewhat firm. If the butter is easily spreadable, then it is soft enough. If the butter is still firm at room temperature, pop it in the microwave for 3 to 5 seconds. Be sure to not melt it though!
- Slowly mix in the sugar. Make sure the electric mixer is on low speed before gradually adding the powdered sugar – you want to give it time to slowly incorporate. Once it is all combined, increase the speed and mix on high for only about 1 minute, or just until peaks form. This will create the fluffiest texture.
- Optional variations. Jazz up the recipe by using flavored creamy peanut butter like honey-roasted or chocolate. Additionally, if you prefer a stiffer frosting, increase the powdered sugar in the recipe to 3½ – 4 cups.
Frequently Asked Questions
If it feels too stiff or has a rough or grainy texture after whipping, just beat in milk or cream by the teaspoon until it is smooth and spreadable.
This recipe yields about 3¼ cups of frosting. That is enough frosting to generously decorate 12 cupcakes if you want a lot of frosting, or modestly frost 24 cupcakes with less frosting. It will also top one 9×13” sheet cake or lightly frost an 8-inch 2-layer cake. You can easily double this recipe if you need more frosting and store leftovers if needed. If making a layer cake and planning to pipe decorations, double the recipe.
Yes! This recipe is super fluffy which makes it excellent for piping. Simply transfer the finished frosting to a piping bag with your favorite decorative tip, or to a large ziplock bag and snip off one end corner for the icing to squeeze through. It’s the perfect way to top cupcakes! Alternatively, can also easily spread the frosting onto cakes.
Once you frost your cake or cupcakes, the frosting will keep for up to 2 days at room temperature. This peanut butter frosting recipe can also be made ahead and stored in an airtight container in the refrigerator for up to 7 days. Allow the frosting to return to room temperature and beating it again before using it. You can also freeze leftover frosting in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight then bring to room temperature before re-whipping it with an electric mixer.
Peanut butter icing is tasty on top of a variety of cupcakes and cakes. Add a delicious peanut butter flavor to chocolate cupcakes or moist vanilla cupcakes. Or get creative by using it as the filling for oatmeal cream pie or spread over fresh banana cake. It even makes a great dip for fruits, pretzels, or graham crackers!
If you’ve tried this Peanut Butter Frosting recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Peanut Butter Frosting
Equipment
- Electric mixer
- Mixing Bowls
Ingredients
- 1 cup unsalted butter softened (227g)
- 1 cup creamy peanut butter (250g)
- 3 cups powdered sugar (360g)
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 to 2 tablespoons milk
Instructions
- In a large bowl using a hand mixer or the bowl of a stand mixer fitter with the paddle attachment, beat the butter and peanut butter together on medium-high speed until smooth and fluffy, 2 to 3 minutes. Beat in the vanilla and salt until just combined.
- With the mixer on low speed, gradually add the sugar. Once incorporated, increase the speed to high, and beat until fluffy, about 1 minute. If the frosting feels too stiff or grainy at all, beat in a little bit of milk until smooth and spreadable.
- Pipe or spread the frosting over cooled cakes or cupcakes. This recipe will generously frost 12 cupcakes or modestly frost 24 cupcakes, one 9×13” sheet cake, or a 2-layer cake.
Notes
- Stick to smooth peanut butter. If you plan to pipe this recipe instead of spreading it, I recommend using a smooth peanut butter for the best texture. Chunky peanut butter can work for textured and spreadable frosting, but smooth with give you the best light and fluffy texture.
- Make sure your butter is actually soft. A softer butter will incorporate into soft peanut butter much more easily and smoothly than a butter that is still somewhat firm. If the butter is easily spreadable, then it is soft enough. If the butter is still firm at room temperature, pop it in the microwave for 3 to 5 seconds. Be sure to not melt it though!
- Slowly mix in the sugar. Make sure the electric mixer is on low speed before gradually adding the powdered sugar – you want to give it time to slowly incorporate. Once it is all combined, increase the speed and mix on high for only about 1 minute, or just until peaks form. This will create the fluffiest texture.
- Optional variations. Jazz up the recipe by using flavored creamy peanut butter like honey-roasted or chocolate. Additionally, if you prefer a stiffer frosting, increase the powdered sugar in the recipe to 3½ – 4 cups.
Nutrition
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