This Peanut Butter Frosting is the absolute best - indulgently creamy, irresistibly delicious, and bursting with a well-balanced, rich peanut butter flavor.
Stand mixer and paddle attachment or electric hand mixer and very large bowl
Ingredients
1cup (16 tbsp)unsalted butter,at room temperature (Note 2)
1cupcreamy peanut butter(like Skippy®)
3cupspowdered (confectioner's) sugar(Note 3)
2teaspoonspure vanilla extract
¼teaspoonfine sea salt
2tablespoonswhole milk,plus more if needed
Instructions
BUTTER: Start with room-temperature butter. It should be soft but not melted (See Note 2).
PEANUT BUTTER AND BUTTER: Combine the butter and peanut butter in your stand mixer with the paddle attachment (or in a large bowl if using an electric hand mixer.) Mix at low speed until creamy and thoroughly combined. Avoid whipping.
ADD POWDERED SUGAR: Gradually add the powdered sugar, about ½ 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. Make sure to scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.
FINISHING: Add in the vanilla extract and salt. Keep the mixer on low speed and gradually add in the milk. Mix until the milk is combined with the other ingredients. Increase the mixer speed to medium-high and beat the frosting for another 30 seconds. Taste the frosting and add more salt if desired, to intensify flavors or further balance the sweetness.
ENJOY: Once ready, spread or pipe the frosting onto completely cooled cupcakes or cake.
Video
Notes
Note 1: Frosting quantities: This recipe makes enough to frost a 9x13-inch cake, a 2-layer cake (8 or 9-inch rounds), 24 cupcakes, or generously frost 12 cupcakes as shown in the post photos.Note 2: Butter: Butter should be soft but not melted. If it's too soft or melted, the frosting could turn out too loose. If the butter is too cold or hard, it will be difficult to properly mix with the other ingredients and could create lumps. Room-temperature butter should still feel cool to the touch, hold its shape, but yield to slight pressure. (See post for how to soften butter quickly if needed.)Note 3: Powdered sugar: For an ultra-smooth frosting, sift the powdered sugar before adding it in. (Confession: I usually don't bother!) Ensure the measuring cups are fully filled with powdered sugar and use the back of a kitchen knife to level off the top when measuring for this recipe.Nutrition information is based on 12 servings--a dozen cupcakes or a large cake.