Addictive Recipes from a Self-Taught Baker

Creamiest Peanut Butter Frosting

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

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

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

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

Creamy Peanut Butter Frosting


  • 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


  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!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Super creamy peanut butter frosting! Silky, smooth, and not overly sweet! Recipe on


  1. Oh this frosting looks gorgeous !

  2. 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. Can I use whole milk instead of the heavy cream?

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

  4. This was really good. I was concerned it would be too sweet, but it wasn’t. I used it on your Best Banana Cake. Thank you for the r3cipe

  5. Hi Sally! In your opinion would this frosting taste good on a yellow or vanilla cupcake? Or would it taste better on a chocolate cupcake? I wanted to make a yellow or vanilla cupcake but wanted to top it with something other than a plain buttercream frosting.

    Thank you!

    PS: I really enjoy reading your posts and trying your recipes

    • Hi Stephanie! I’ve used this peanut butter frosting multiple times for vanilla cupcakes and I LOVE it. Chocolate cupcakes can sometimes overpower the peanut butter flavor, so I actually prefer it with a vanilla cupcake.

Leave a Reply

Your email address will not be published. Required fields are marked *