Description
The creamiest Peanut Butter Frosting recipe that’s silky smooth and perfect for piping onto cakes and cupcakes. Just try to resist eating it by the spoonful!
Ingredients
3 Layer Cake
- 2 cups (454g) unsalted butter, cold
- 1 heaping cup (180g) creamy peanut butter (up to 1 1/4 cup)
- 7–8 cups (911-1041g) powdered sugar
- 4 tablespoons (60ml) heavy whipping cream or milk
- 1 tablespoon (15ml) pure vanilla extract
- Pinch of salt (optional)
24 Cupcake or 9×13 inch cake
- 3/4 cups (170g) unsalted butter, cold
- 1/2 cup (90g) creamy peanut butter (up to 1 1/4 cup)
- 5–6 cups (650-780g) powdered sugar
- 1–2 tablespoons (15-30ml) heavy whipping cream or milk
- 2 teaspoons (10ml) pure vanilla extract
- Pinch of salt (optional)
Instructions
- Cut the butter into tablespoon-sized pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color. Next, beat the peanut butter until well mixed.
- 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.
- 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
- What the best type of peanut butter? 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.
- How to prepare ahead of time and store:
- Room temperature: This recipe can be made and stored at room temp for 24 hours in advance.
- Fridge: Store in the fridge for up to 7 days before serving.
- Freezer: You can also freeze this frosting in an airtight container for up to a month.
- Storing frosting cupcakes and cakes:
- Can be stored in an airtight container at room temperature as long as you don’t live in a hot and humid environment, then refrigerate and serve them at room temperature.