Creamiest Peanut Butter Frosting

Super creamy peanut butter frosting! Silky, smooth, and not overly sweet! Recipe on sallysbakingaddiction.com

And yes, this truly is the creamiest peanut butter frosting you’ll ever taste.

Super creamy peanut butter frosting! Silky, smooth, and not overly sweet! Recipe on sallysbakingaddiction.com

This peanut butter frosting delivers BIG flavor. The base of the recipe is just a little bit of butter and a massive amount of peanut butter. Heavy cream adds to its creamy texture. And unlike most frostings, it’s not loaded with confectioners’ sugar. There’s only 1 cup, so don’t expect a cloyingly sweet frosting. All you taste is peanut butter. Pure peanut butter with a creamier, silkier texture.

Despite the creamy texture, this peanut butter frosting pipes beautifully onto cakes and cupcakes. It won’t keep any super intricate piped designs, but a simple swirl from the Wilton 1M piping tip stays intact!

You’ll LOVE this stuff and find any excuse to whip it up.

Super creamy peanut butter frosting! Silky, smooth, and not overly sweet! Recipe on sallysbakingaddiction.com

Need some pairing inspiration? Try this peanut butter frosting with:

Creamy Peanut Butter Frosting

Ingredients:

  • 5 Tablespoons (75g) unsalted butter, softened to room temperature
  • 1 cup (250g) creamy peanut butter*
  • 1 cup (120g) confectioners' sugar
  • 1/3 cup (80ml) heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Directions:

  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the peanut butter, confectioners' sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/4 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
  2. Cover tightly and store for up to 1 week in the refrigerator.

Recipe Notes:

*Use a commercial brand peanut butter such Skippy or Jif. Avoid natural, oily, or homemade peanut butters as the consistency will cause this frosting to separate and curdle.

This recipe is enough to frost 12-16 cupcakes or one 9x13 quarter sheet cake. Follow this peanut butter frosting recipe for any cake larger than that. Just as rich and creamy!

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Super creamy peanut butter frosting! Silky, smooth, and not overly sweet! Recipe on sallysbakingaddiction.com
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6 Comments

Comments

  1. Angèle @ ACupofSprinkles on October 23, 2017 at 5:28 am

    Oh this frosting looks gorgeous !

  2. Daphne on November 12, 2017 at 7:04 pm

    This frosting. Oh my goodness. So amazing. I made it following the recipe to the T, and frosted regular chocolate cupcakes with it. It was so good! Everyone loved how fluffy the frosting was. It reminds me of the fluffy PB filling in rocky mountain chocolate factory’s PB bars. Soooo unbelievable. Thank you so much for sharing!

  3. Brittney McGowan on December 2, 2017 at 2:39 pm

    Can I use whole milk instead of the heavy cream?

    • Sally on December 2, 2017 at 6:47 pm

      Absolutely. But keep in mind that the peanut butter frosting will not be as creamy without the thickness of heavy cream.

  4. Nicole P on May 6, 2018 at 4:59 am

    If it separates, what’s could be the cause? And how can I save it?

    • Sally on May 7, 2018 at 10:00 am

      I find a little more confectioners’ sugar and a few more minutes of beating helps bring it back together.

Reviews

Questions

  1. Nicole P on May 6, 2018 at 4:59 am

    If it separates, what’s could be the cause? And how can I save it?

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