Peanut Butter Frosting

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Rich and creamy Peanut Butter Frosting is silky smooth, fluffy and easy to pipe. Pair this frosting with chocolate or vanilla cake or cupcakes.

a glass jar filled with piped peanut butter buttercream

I can’t believe I haven’t shared a classic peanut butter frosting recipe yet. This is the ultimate smooth and creamy peanut butter frosting. The perfect balance of salty and sweet.

This frosting would go great with  Chocolate Cupcakes or Vanilla Cupcakes and I most recently shared my Chocolate Peanut Butter Cake

My Best Tips for the Creamiest peanut butter frosting

  • I recommend using a mixed or “no stir” peanut butter as opposed to a natural one that requires you to mix the oil into the peanut butter. It hard to get those mixed properly and it would cause your frosting to be too oily.
  • Start with COLD butter. This allows you to control the consistency of the frosting.
  • Follow the steps and take the time to really beat the frosting at each stage so that you end up with a soft and creamy frosting that’s easy to pipe.

a beater with whipped butter on it

Ingredients

  • Unsalted butter: I always recommend using unsalted butter for frosting so that you can control the amount of salt in the frosting
  • Creamy peanut butter: Be sure to use a “no stir” peanut butter as opposed to one that requires you to mix the oil 
  • Powdered sugar: You can reduce the sugar in the frosting, but it will change the consistency and texture. I don’t recommend doing it. 
  • Heavy whipping cream: Really helps make a creamy texture. Milk is a good substitute. 
  • Pure vanilla extract: Get the good stuff! 
  • Pinch of salt (optional): If you think the frosting is too sweet, adding a pinch of salt can help, but since the peanut butter is already salty, proceed with caution here. 

an overhead shot of ingredients for peanut butter frosting

How to make peanut butter frosting

  1. Whip the butter. Cut cold butter into pieces and whip it with the paddle attachment for 5-7 minutes. Scrape down the sides of bowl occasionally. 
  2. Add the peanut butter and beat until well mixed.
  3. Add sugar & vanilla & Heavy cream : Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar. This is important, as your frosting thickens it will be harder to beat thoroughly.
  4. Beat the frosting Once all ingredients have been added, whip for approximately 3 minutes until the frosting is light and airy.

an overhead shot of a glass mixing bowl with peanut butter frosting

How much does this recipe make?

You can generously cover a 3 layer 8-inch cake with the recipe as written. To frost 24 cupcake, cut the recipe in half.

Storing this frosting

This recipe can be made in advance and kept at room temperature for 24 hours prior to frosting. Otherwise it can be stored in the fridge for up to 7 days before serving. Any longer than that and I would recommend freezing it.

You will need to allow it to soften for a couple of hours before using it after it’s been in the fridge and rewhip it prior to using to get the light and fluffy consistency. 

I have plenty more frosting recipes you’ll love:

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a glass jar filled with piped peanut butter buttercream

Peanut Butter Frosting

  • Author: Beyond Frosting
  • Prep Time: 10 minutes
  • Total Time: 10 minutes

Description

Rich and creamy Peanut Butter Frosting is silky smooth and easy to pipe. Pair this frosting with chocolate or vanilla cake or cupcakes.

Ingredients

  • 2 cups (454g) unsalted butter, cold
  • 1 heaping cup (180g) creamy peanut butter (up to 1 1/4 cup)
  • 78 cups (911-1041g) powdered sugar
  • 4 tablespoons (60ml) heavy whipping cream or milk
  • 1 tablespoon (15ml) pure vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Cut the butter into 1 tablespoon size pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the peanut butter until well mixed.
  2. Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.
  3. Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time. Add a pinch of salt if needed to cut the sweetness.

Notes

You can generously cover a 3 layer 8-inch cake with the recipe as written. To frost 24 cupcake, cut the recipe in half.

Storing this frosting: This recipe can be made in advance and kept at room temperature for 24 hours prior to frosting. Otherwise it can be stored in the fridge for up to 7 days before serving. You can also freeze this frosting. Whether you refrigerate or freeze this frosting, you’ll need to rewhip it prior to using to get the light and fluffy consistency.

I recommend using a mixed or “no stir” peanut butter (such as Jif) as opposed to a natural one that requires you to mix the oil into the peanut butter.

  • Category: Frosting
  • Method: Mixed
  • Cuisine: American

Keywords: Peanut Butter Frosting, Easy Peanut Butter Frosting, Frosting Recipe

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