Peanut Butter Frosting

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!

Course Frosting

Cuisine American

Prep Time 10

Total Time 10

Servings generously frosted cupcakes or 24 modestly frosted cupcakes

Calories 381kcal

Author Sam Merritt

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 unsalted butter, 1 cup 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 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.

Video

Notes

This cake will frost a 9x13 sheet cake, a 2-layer round 8" or 9" cake, 24 cupcakes, or will generously frost 12 cupcakes (as seen in photos)

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