A silky smooth but perfectly pipeable peanut butter frosting that’s the perfect complement to any cake or cupcake. Also great for just eating by the spoonful!
Maybe you guys haven’t noticed, but I’ve been working on bulking up my “Frostings” section on the blog.
In the past, I would share cake or cupcake recipes and tag on my preferred complementary frosting, but I’m a big believer in choices. Maybe you’d rather frost your funfetti cake with chocolate frosting (or even peanut butter frosting) instead of buttercream, right? Well I wanted to have a good variety of options for you to choose from.
So far I’ve shared my favorites of the following:
- Cream cheese frosting (<—- possibly my favorite frosting of all-time)
- Chocolate frosting
- Vanilla buttercream frosting
And today I’m adding peanut butter frosting to the list.
This recipe is super easy to make, and on Monday I’ll be sharing a very complementary and very dark chocolate cupcake recipe with you, but of course you can put it on whatever you want. You can even just eat it by the spoonful, I know I did.
And yet it remains a mystery to me why my cardio sessions aren’t paying off 😭
Anyway, Peanut Butter Frosting requires just 6 ingredients to make. It’s smooth, creamy, and is great for piping on top of cupcakes or decorating a cake.
Tips for Making Peanut Butter Frosting
- While chunky or creamy peanut butter can work in this peanut butter frosting recipe, I don’t recommend using chunky unless you don’t intend to pipe the frosting. The little peanut pieces will clog up your frosting tips in a second.
- I don’t recommend using natural peanut butter (the kind that separates, you know the one that you usually need to stir before using). I haven’t tried it myself but I’m pretty certain that it wouldn’t work too nicely work with this recipe (it would be too oily).
- This peanut butter frosting pipes very nicely as written. However, for a stiffer frosting, you can add an additional 1/2-1 cup (65-125g) of powdered sugar.
How Many Cupcakes/How Much Cake Will this Peanut Butter Frosting Cover?
- If you’re generously frosting your cupcakes (as seen in my cupcake photo below), then this frosting will handily cover 12-15 cupcakes. If you’re being a bit more modest, it will cover 24 (I covered 24 cupcakes with peanut butter frosting rosettes using the 1M tip).
- This frosting will also cover a 9×13 sheet cake or a round 2-layer 8″ or 9″ cake. Now I’m just thinking about how I want to make a cake with this frosting and then cover it with ganache… Yum!
Enjoy!
Oh, and do you have any requests for other frosting recipes you’d like to see? I’m currently working on caramel but would love any suggestions that you have!
How to Make Peanut Butter Frosting
Peanut Butter Frosting
Ingredients
- 1 cup unsalted butter softened to room temperature (226g)
- 1 cup creamy peanut butter (245g)
- 3 cups powdered sugar (375g)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 Tablespoons milk
Instructions
- Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.
- Gradually (about 1/3 cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined.
- Stir in vanilla extract and salt.
- With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.
- Spread or pipe frosting onto completely cooled cupcakes or cake.
Keisha says
I found your website through a Google search, and I’ve enjoyed reading about your adventures in making cakes, cupcakes, and frostings. I prepared a batch of the peanut butter frosting for a chocolate layered cake. I followed instructions except I only added 2 cups of powdered sugar to my taste of sweetness. It was perfect! I had to do a “naked cake” look since the volume of frosting was decreased. Everyone at work raved about the cake but mostly the frosting.
Thank you for creating and sharing this recipe! I have a batch of your vanilla cupcakes in the oven now, so I’m looking forward to those!
Sam says
Hi, Keisha! I hope you love those cupcakes just as much! I am so glad everyone enjoyed the frosting. 🙂
Madi says
Hi, do I need to refrigerate my cupcakes after frosting them due to the milk? thank you
Sam says
Hi, Madi! If you plan on keeping them more than 2 or 3 days I would store in the refrigerator. 🙂
Madi says
thank you so much! I love this frosting!! I would definitely recommend it and make it again.
Stephanie Shcherban says
Made this today for my son’s birthday cake, used if for the frosting in the middle. AMAZING!!! A+++
Sam says
I am so glad you enjoyed it, Stephanie! 🙂
Jen says
Super easy to make with a great taste for frosting.
Sam says
I am so glad you enjoyed it, Jen! 🙂
Bill Moore says
Great recipe I have ran kitchensfor many years I mostly left the deserts to others but now in my retirement I am getting dangerous. Lol just happened on to your site love the results of the peanut butter frosting thanks for sharing it,
Sam says
I am so glad you enjoyed it Bill! 🙂
Hannah Seekins says
I just made this frosting for a yellow cake 😚 only thing I did different was adding and extra tablespoon of milk. Tastes amazing! Reminds me of Reese’s peanut butter filling.
Sam says
I am so glad you enjoyed the frosting Hannah! 🙂
Natalie says
Thank you for this lovely recipe. It’s light and fluffy and my family hasn’t been able to keep their fingers out of it!
I had more than enough for a two-layer, nine-inch chocolate cake with a little left over to spare (or eat with a spoon – whatever).
Sam says
I don’t judge! 😂 I am so glad you enjoyed it, Natalie! 🙂
Caryn says
Hi Sam! What brand of peanut butter do you recommend? I don’t like using unnatural brands like Jif, and am having trouble finding ones that don’t separate with oil on top.
Sam says
Hi Caryn! I do use Jif or generic or whatever happens to be least expensive at my grocery store, honestly (when you go through peanut butter as quickly as I do it starts to add up 😆🙈). You are right to stay away from the ones that separate, though, that wouldn’t work for this recipe.
Shirley says
Made this yesterday and it is everything she says, easy, creamy, and tasty. It covered the top of 3 cake layers, 8 inch round.
Sam says
So glad you enjoyed! Thank you so much for commenting, Shirley!
sheila says
Can I use only 1/2 cup of butter? The peanut butter should kind of replace some of the usual butter like in a plain buttercream frosting, right? When enjoying cupcakes who is counting calories, I know, but every little dial back helps
Sam says
Hi Sheila! I’m not sure how it would turn out, I really recommend using the full cup of butter. 🙂
Stephanie says
Hi! I had never done frosting before and this was the first recipe I’ve tried. It came out amazing! Thank you so much for sharing.
I have a question, though. Can you freeze this to store it? I was trying out the recipe before a party I’m throwing in two weeks and it would be a pity to throw out all the frosting I have left.
Sam says
Hi Stephanie! I have not tried freezing it, but I believe it will work well. Just make sure to store it in an air tight container. To thaw it, you will want to just move it to the refrigerator and let it thaw there. 🙂