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Swirled peanut butter frosting in a glass jar.

Easy Peanut Butter Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6-8 cups
  • Category: Frosting
  • Method: Mixer
  • Cuisine: American


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!


3 Layer Cake

  • 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)

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)
  • 56 cups (650-780g) powdered sugar
  • 12 tablespoons (15-30ml) heavy whipping cream or milk
  • 2 teaspoons (10ml) pure vanilla extract
  • Pinch of salt (optional)


  1. 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.
  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.



  • 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.