Peanut Butter Frosting
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This simple Peanut Butter Frosting goes great with so many desserts, especially chocolate ones! It's smooth, fluffy, and takes only 10 minutes to make with ingredients you probably already have in your pantry.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Peanut Butter Frosting
- More Peanut Butter Recipes
Like most people, I almost always have a jar of peanut butter in the pantry. This frosting is one of my favorite ways to use it! It's rich but not too heavy, and a pinch of salt keeps it from being too sweet. You can pipe it onto chocolate cupcakes, spread it on a cake, or even eat a spoonful right from the bowl. No judgment here! It is that good.
Have more to use up? Try my Chocolate Peanut Butter Cupcakes or these Peanut Butter Blondies!
Here's Why You'll Love This Recipe
- It's ready in 10 minutes. No cooking required, just a mixer and a few ingredients.
- It goes perfectly with chocolate. Peanut butter and chocolate are a classic combo for good reason.
- You can easily adjust it. Add more or less cream to make the frosting as thick or soft as you like.
- This recipe makes enough for a whole cake or a batch of cupcakes, so you won't run out.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Unsalted butter: Let it soften so it mixes easily and makes the frosting smooth.
- Creamy peanut butter: This is the main ingredient. Use a creamy, well-stirred peanut butter for the best texture.
- Confectioners' sugar: Adds sweetness and helps the frosting keep its shape.
- Kosher salt: Balances the sweetness and brings out the peanut butter flavor.
- Vanilla extract: Adds a nice finishing touch to the flavor.
- Heavy cream or whole milk: Makes the frosting soft and easy to spread. Add more or less depending on how you want to use it.
In Photos: How To Make Peanut Butter Frosting
Step 1: Beat Butter & Peanut Butter
In a a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the butter until smooth and creamy, about 1-2 minutes. Add the peanut butter and mix for an additional 1-2 minutes.
Step 2: Add Sugar & Salt
Add the sugar and salt in 2-3 additions, mixing on low speed until combined, then increase to medium and beat until evenly combined.
Step 3: Add Vanilla
Add the vanilla extract, then drizzle in the heavy cream 1 tablespoon at a time, beating between additions, until the frosting is soft, fluffy, and spreadable.
Helpful Tips and Tricks
- This recipe will work best with a no-stir peanut butter that is fully emulsified. Natural peanut butters might result in a broken frosting.
- The frosting can take a decent amount of cream. More cream will make the frosting a bit easier to pipe, but too much might cause it to lose its shape if using decorative piping tips.
Ingredients
- ½ cup unsalted butter, softened (113 g)
- 1 cup creamy peanut butter, (225 g)
- 2 ½ cups confectioners' sugar, (300 g)
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3-6 tablespoons heavy cream or whole milk
Instructions
- In a a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the butter until smooth and creamy, about 1-2 minutes.
- Add the peanut butter and continue beating until fully incorporated and lightened in texture, about 1-2 minutes.
- Add the sugar and kosher salt in 2-3 additions, mixing on low speed until combined, then increase to medium and beat until smooth.
- Add the vanilla extract, then drizzle in the heavy cream 1 tablespoon at a time, beating between additions, until the frosting is soft, fluffy, and spreadable. Use immediately or cover and refrigerate until ready to use, bringing back to room temperature and re-whipping briefly before frosting.
