This Peanut Butter Frosting is a dreamy, velvety topping that elevates any dessert in just 10 minutes. Its rich, creamy texture melts on your tongue, blending the nutty depth of peanut butter with a sweet, buttery finish. Perfect for cupcakes, cakes, or even spoonfuls straight from the bowl, it’s a crowd-pleaser that’s as indulgent as it is effortless.
Packed with decadent flavors and a smooth, spreadable consistency, this frosting is a game-changer for bakers short on time. Each bite delivers a satisfying balance of salty and sweet, with a hint of warmth from the peanut butter. Whether you’re frosting a dozen cupcakes or a single-layer cake, this recipe promises to make every bite unforgettable.
What You’ll Need for Peanut Butter Frosting
- 1 cup (226 g) unsalted butter, softened to room temperature (for easy mixing)
- 1 cup (245 g) creamy peanut butter (use natural peanut butter for a less sweet option)
- 3 cups (375 g) powdered sugar (sifted for a smoother texture)
- 1 teaspoon vanilla extract (pure extract for best flavor)
- ½ teaspoon salt (balances the sweetness)
- 2 Tablespoons milk (any type works, adjust for desired consistency)
How to Make Peanut Butter Frosting
- In a large bowl, combine the softened butter and peanut butter. Use an electric mixer on medium speed to beat until creamy and well-combined, about 1-2 minutes.
- With the mixer on low speed, gradually add the powdered sugar (about ⅓ cup at a time). Mix until fully incorporated, scraping the sides and bottom of the bowl as needed.
- Stir in the vanilla extract and salt until evenly distributed.
- With the mixer on low speed, add the milk and mix until combined. Gradually increase the speed to high and beat for 30 seconds to make the frosting light and fluffy.
- Spread or pipe the frosting onto completely cooled cupcakes or cake. Enjoy!
Perfect Pairings: What to Frost with Peanut Butter Frosting
This creamy peanut butter frosting is a dream on chocolate cupcakes, brownies, or even a classic vanilla cake. For a fun twist, try it on banana bread or spread it between layers of a chocolate chip cookie cake. It’s also delicious as a dip for fresh fruit like apple slices or strawberries!
Storage Tips: Keeping Your Frosting Fresh
Store leftover frosting in an airtight container in the fridge for up to 1 week. Let it come to room temperature before re-whipping it with a mixer for a smooth, spreadable consistency. You can also freeze it for up to 3 months—just thaw in the fridge overnight and give it a quick mix before using.
Recipe Variations: Customize Your Frosting
For a richer flavor, swap the creamy peanut butter for chunky peanut butter for a bit of texture. If you’re feeling adventurous, add 1-2 tablespoons of cocoa powder for a chocolate-peanut butter twist. For a nut-free version, try using sunflower seed butter instead of peanut butter.
Time-Saving Tips: Frosting Made Easy
To speed things up, use a stand mixer with a paddle attachment for effortless blending. If you’re short on time, you can skip the milk and add it only if the frosting feels too thick. Remember, the butter and peanut butter should be at room temperature for the smoothest results.
Common Questions: Frosting FAQs
Can I use salted butter?
Yes, but omit the added salt to avoid over-salting.
Why is my frosting grainy?
Make sure your powdered sugar is sifted and added gradually.
Can I make this ahead?
Absolutely! Prepare it a day in advance and store it in the fridge—just give it a quick whip before using.
Peanut Butter Frosting
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 Tablespoons milk
Instructions
- Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.
- Gradually (about ⅓ cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined.
- Stir in vanilla extract and salt.
- With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.
- Spread or pipe frosting onto completely cooled cupcakes or cake.