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 ½-1 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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
River R
My go to recipe for pb frosting! Very good, great flavor, and pipes well
It’s one of those frostings that you just can’t stop eating!!
Dee Ann
So easy to make. I have to double the recipe because others want it on crackers. So very good on brownies as well as cake. And like I said very good on crackers for a snack.
Emily @ Sugar Spun Run
Love the crackers idea, Dee Ann! Yum 😋
Kimberly
Hello there- was wondering if I use salted butter should I omit the 1/2tsp of salt?
Emily @ Sugar Spun Run
Yes! That will work just fine 😊
A
Delicious and super easy to whip up! I added a few tablespoons of sour cream to mine—next level!
Sam
Yum! Thank you for letting me know how you liked it, A!
Jennifer
Absolutely love this recipe for peanut butter icing. It’s also very easy to make.
Secy Cardenas
Question? How do I store the left over?
Emily @ Sugar Spun Run
Hi Secy! The frosting will hold up for several days in an airtight container at room temperature. You can also store it in the fridge 😊
Yvonne Gutierrez
Amazing peanut butter frosting! Any tips on storing? And how long it keeps for?
Once again a delicious frosting
Emily @ Sugar Spun Run
We’re so happy you like it, Yvonne! The frosting will hold up for several days in an airtight container at room temperature. You can also store it in the fridge 😊
Sue
I love the delicious flavor, and it pipes very nicely too!
Denise
Can I half the frosting? I would love to spread it on a pan of brownies.
Sam
Absolutely! Enjoy! 🙂
Kristen Castillo
Can I omit the unsalted butter for Shortening instead of Butter. I am in Texas and need it to be Shelf Stable. Making today please let me.
Emily @ Sugar Spun Run
Hi Kristen! We haven’t tried it but think it could work here 😊
Shirley Matthews
It’s my go to for peanut butter frosting. I have to triple the batch so I can take tubs to friend’s so they just eat it with a spoon
Emily @ Sugar Spun Run
Good to know we’re not the only ones eating it by the spoonful 😅 Thanks for the review, Shirley!
Anne
This recipe is very easy to whip up by hand, and does not require an electric mixer. The texture is absolutely perfect. Silky smooth and holds its shape.
The flavor is exceedingly sweet, so for the amount you put on the cupcakes (which I want to do for design), it’s nearly impossible for even kids to stomach eating that much. What could I do to cut the sweetness without compromising the texture?
Sam
Hi Anne! Unfortunately it will be much softer if you reduce the sugar. Are you using a peanut butter that has sugar added to it? I would make sure yours doesn’t, we don’t find it to be too sweet here so maybe it’s a difference in ingredients. You could also try adding just a pinch of salt, but be careful not to overdo it or it could be too salty.
NA
Which brand of peanut butter do use?
Emily @ Sugar Spun Run
Pretty much any brand will work, but we don’t recommend using a natural peanut butter (the kind that separates). We have lots of success with JIF 🙂
Rebecca Devore
Easy to make and tasty! I frosted a homemade chocolate cake- DELICIOUS! I will absolutely make this again!
fran
I am a fan of peanutbutter and it’s delic. I added a tsp. of instand coffee and oh my goodness, thanks for the recipe.
Wendy
perfect!!!!!! keeping this recipe!!
Emily @ Sugar Spun Run
Thanks for letting us know how you liked it, Wendy ❤️
Krystle Conner
Just made this frosting and oh my goodness! So delicious 😋
Emily @ Sugar Spun Run
We’re so happy you liked it, Krystle! Thanks for the review ❤️
Karol
What is the best peanut butter brand to use? I’m making cupcakes for a wedding and want it perfect!
Emily @ Sugar Spun Run
Hi Karol! Pretty much any brand will work, but we don’t recommend using a natural peanut butter (the kind that separates). We have lots of success with JIF 🙂
Talen
Best frosting ever!! I made this for Mother’s Day and my mom and family loved it!! It was super creamy and delicious. It has the perfect amount of peanut butter in it not to be overwhelming.
Dawn Marie Weink
Sam, I’m making this for a friend’s birthday, do I need to refrigerate the cake once its frosted?
Sam
Hi Dawn! I am comfortable leaving it at room temperature for a couple of days, any longer than that I would refrigerate it. 🙂