Peanut Butter Frosting
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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 (226 g) unsalted butter, softened to room temperature
- 1 cup (245 g) creamy peanut butter
- 3 cups (375 g) powdered sugar
- 1 teaspoon vanilla extract
- ½ 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.1 cup (226 g) unsalted butter, 1 cup (245 g) creamy peanut butter
- Gradually (about ⅓ 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.3 cups (375 g) powdered sugar
- Stir in vanilla extract and salt.1 teaspoon vanilla extract, ½ teaspoon salt
- With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.2 Tablespoons milk
- Spread or pipe frosting onto completely cooled cupcakes or cake.
Notes
Natural Peanut Butter
Since first sharing the recipe I have now tested this recipe with natural peanut butter and it worked just fine, though was a bit gritty.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I wanted to write with the frosting as well so I added about a tablespoon of cocoa powder to what I had left after frosting the cake to differentiate the colors, and it was even more delicious, thank you!
The most yummy frosting.
hello! I have quite a bit extra frosting and I was wondering if it can be frozen?
Hi Kendra! That will work just fine. 🙂
Your peanut butter frosting recipe is an absolute game-changer! The flavor was beyond outstanding; it’s hands down the best frosting I’ve ever made. Kudos to you for sharing this fantastic recipe. I can’t wait to use it again on more of my baked creations. Thank you for making my kitchen adventures even sweeter!
This frosting is perfect!!! I have made it several times and now my friends request it! Thank you!!!❤
Holy Cow this frosting is yummy, beautiful, and so easy! thank you!
This was my first time making a buttercream frosting by scratch and it was so easy and delicious. I used powdered sugar made from maple sugar instead of table sugar and it was still super sweet. I look forward to trying your other flavored frostings. My husband and friends loved the frosting on the cake as well. Thank you!
YUUUUUUUUUUUUUMMMMMMMMMMMMMYYYYYYYYYY!!!!!
This is hands down the best peanut butter frosting. It tastes like what I get at my favorite bakery. It’s even forgiving. The first time I made it I just dumped everything in the bowl before realizing how stupid I was, and then had to fish out the butter, dump out the powdered sugar and start over. It was STILL five stars.
Made this today to go with your Vanilla cake recipe! Both turned out AMAZING!! Caught my hubby eating the extra frosting right out of the tube 😂 Thank you for sharing!!
Made it and oh my goodness so good! It’s not overly sweet or even too peanut buttery, just perfect. The texture is fluffy and whipped. I only needed for a dozen cupcakes so I divided the recipe in half and it worked out great.
The best peanut butter frosting. I put a cup and a half of butter in the bowl before looking for a recipe, bit it still turned out so amazing!!! This will be my go to recipe. Thanks
Best on frosting I’ve made. Not super sweet and you really taste the pb.
This buttercream is everything! We used less powdered sugar (220grams) and it still turned out amazing!
Will make this over and over in a heartbeat! Thank you!
Amazing recipe! I used heavy whipping cream instead of milk, but I’m sure it would be just as good with milk! It’s so light, I could eat it by the spoonful.
Thanks!
That’s our favorite way to eat it 😄 We’re so happy you liked the end result Emily!
By the spoonful is easily the best way to eat it 😋 this cake was for my husband so I was just eating the frosting along the way. It’s delicious
Greetings from Maryland Eastern Shore!
I just finished baking two dozen chocolate zucchini cupcakes and will be using your peanut butter frosting recipe to ice the cupcakes.
This is the second time I have made this frosting! Creamy and deeeelicious!
The best recipe ever!
Thank you!