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Peanut Butter Frosting in a Glass Dish: Close-up of a glass dessert dish filled with creamy, smooth peanut butter frosting. The frosting is beautifully swirled on top, showcasing its rich and fluffy texture. In the background, there are blurred peanuts and a white ceramic container, adding warmth and a homely feel to the scene.
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Peanut Butter Frosting

This Peanut Butter Frosting is smooth, creamy, and packed with the perfect balance of sweet and nutty flavors. It’s a great topping for cakes, cupcakes, and even cookies. This recipe makes enough to frost 12 cupcakes, and one 9x9" cake.
Course Dessert
Cuisine American
Keyword frosting, peanut butter
Prep Time 18 minutes
Total Time 18 minutes
Servings 2.5 cups
Calories 70kcal
Author Camila Hurst

Ingredients

  • 3/4 cup unsalted butter room temperature (169 grams)
  • 1 cup creamy peanut butter 250 grams
  • 2 - 2 1/2 cups powdered sugar sifted (250 grams to 312 grams)
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions

  • In a large mixing bowl, beat the room temperature unsalted butter and creamy peanut butter together on medium speed using a hand mixer or stand mixer with a paddle attachment. Continue beating for 2-3 minutes until the mixture is smooth and creamy.
  • Gradually add 2 cups of the sifted powdered sugar, about 1/2 cup at a time, mixing on low speed. Once all the sugar is incorporated, increase the speed to medium and beat for another 1-2 minutes to ensure the frosting is smooth.
  • Scrape the bowl and mix for another 30 seconds to combine.
  • Add the vanilla extract and 1 tablespoon of the heavy cream. Mix on low speed until combined. If the frosting is too thick, add the remaining tablespoon of heavy cream and continue mixing.
  • Taste the frosting and decide if you want it sweeter. If necessary, add up to an additional 1/2 cup of powdered sugar. Mix until the frosting reaches your desired consistency—smooth, fluffy, and easy to spread or pipe.
  • Turn the mixer to medium-high speed and beat the frosting for an additional 1-2 minutes to achieve a light and fluffy texture.
  • Use the peanut butter frosting immediately to frost cakes, cupcakes, or cookies. If not using right away, cover the bowl with plastic wrap and store at room temperature for up to a few hours, or refrigerate for longer storage. Before using, re-whip if necessary to restore the creamy texture.

Notes

Storage: This frosting can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze it, place the frosting in a freezer-safe container and freeze for up to 2 months. When you’re ready to use it, thaw it in the fridge overnight and beat it again to restore its creamy texture.
Peanut butter: Prefer conventional peanut butter over natural peanut butter for best consistency and smooth results.
Yield: This recipe makes enough to frost 12 cupcakes, and one 9x9" cake.

Nutrition

Serving: 1tbsp | Calories: 70kcal