This Peanut Butter Frosting Recipe is rich, fluffy, and packed with nutty flavor that melts into every bite of your dessert.
author’s note
You’re Going To Want To Eat This By The Spoonful!
I’ve always been a chocolate cake girl, but I’m really here for the frosting. This peanut butter frosting started as a “make it taste like a peanut butter cup” project.
My first batch was too sweet. The next one felt heavy. One slid off warm cupcakes because I didn’t wait for them to cool. I kept tweaking, bowl after bowl, until I hit the sweet spot.
I finally nailed it, and now I put it on everything: birthday cakes, weeknight brownies, even graham crackers. It’s light but rich, pipes tall swirls that hold, and spreads smooth on cakes. My kids always ask for a spoon, and I always save a little extra for quality control.
Peanut Butter Frosting Recipe Ingredients
| Ingredient | Pro Tips & Swaps |
|---|---|
| Unsalted butter | Salted butter works if you reduce added salt. Here are tips to getting it to room temp quick. |
| Creamy peanut butter | Use a no-stir, shelf-stable PB for best texture. If using natural PB, stir very well and add a bit more powdered sugar. |
| Powdered sugar | Sift for smooth swirls and add in stages. |
| Milk or cream | Half-and-half or whole milk both work. Add 1 teaspoon at a time until the frosting holds soft peaks with clear ridges. |
| Fine sea salt | Add a small pinch last, then taste and adjust to balance sweetness. |
How To Make Peanut Butter Frosting (Tips)
- Scrape often: Scrape the bowl and paddle so the butter and peanut butter combine.
- Add sugar in stages: Add sugar gradually to keep the frosting smooth and lump free.
- Watch the whip: Stop mixing once it looks cloud like and holds soft peaks. Overmixing makes it airy and less stable.
- Keep it cool: If the kitchen is warm, chill the bowl for a few minutes before piping.
Troubleshooting
Add a pinch of salt and a spoon of peanut butter. Mix and taste again.
–Too thick: Add powdered sugar a few tablespoons at a time and mix briefly. Chill 10 minutes, then whip again.
–Too thin and oily: Add powdered sugar a few tablespoons at a time and mix briefly. Chill 10 minutes, then whip again.
Sift sugar next time and mix a bit longer on low. A splash of cream can help smooth it out.
Storage
Make Ahead, Storage, and Freezing
- Room temp: Safe at cool room temp for up to 1 day.
- Fridge: Store in an airtight container up to 1 week. Bring to room temp, then rewhip.
- Freeze: Up to 2 to 3 months. Thaw in the fridge, then bring to room temp and rewhip.
How To Use Peanut Butter Frosting:
Peanut Butter Frosting Recipe
Video
Equipment
- Stand mixer with paddle attachment (or hand mixer)
Ingredients
- 16 tablespoons unsalted butter 1 cup, at room temperature, see note 2
- 1 cup creamy peanut butter like Skippy®
- 3 cups powdered sugar see note 3
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons whole milk plus more if needed
Instructions
- Start with room-temperature butter. It should be soft but not melted (see note 2).
- Combine butter and peanut butter in a stand mixer with the paddle attachment (or in a large bowl if using a hand mixer.) Mix at low speed until creamy and thoroughly combined. Avoid whipping.
- Gradually add powdered sugar, about 1/2 cup at a time, pausing the mixer each time to prevent a cloud of sugar. Keep the mixer at low speed until the sugar is fully combined with the butter and peanut butter. Scrape the sides and bottom to ensure all ingredients are incorporated.
- Add vanilla extract and salt. Keep the mixer on low speed and gradually add the milk. Mix until milk is combined with the other ingredients. Increase speed to medium-high and beat frosting for another 30 seconds. Taste and add more salt if desired to intensify flavors or further balance the sweetness.
- Once ready, spread or pipe the frosting onto completely cooled cupcakes or cake.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
