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:

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Creamy Peanut Butter Frosting

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2.5 cups
  • Category: Frosting
  • Method: No Bake
  • Cuisine: American

Description

This is the creamiest peanut butter frosting and tastes unbelievable on chocolate cupcakes, chocolate cake, or fudge brownies!


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 pure vanilla extract
  • ¼ teaspoon salt

Instructions

  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.

Notes

  1. Peanut Butter: 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.
  2. Quantity: This recipe is enough to frost 12-16 cupcakes or one 9×13 quarter sheet cake. Follow this peanut butter frosting recipe for any cake larger than that. Just as rich and creamy!
Super creamy peanut butter frosting! Silky, smooth, and not overly sweet! Recipe on sallysbakingaddiction.com

92 Comments

  1. Do you think this would dye to a green color with gel food coloring? I am making a Yoda cake but want to make PB frosting instead of vanilla.

  2. It is bye far, the best peanut butter frosting I have ever had. I have made a lot of them, and this one is the best! Thank you!

  3. Will this frosting hold up sitting out for hours at a party? I usually make Swiss merengue buttercream but was wondering if I can make this recipe as is without the extra step of making a merengue?

  4. THE absolute most perfect peanut butter frosting! It is always a huge hit when I make it and I can’t help but eat it by the spoonfuls! I love that it always brings happiness to those that I bake for.

  5. My kitchen smells like peanut butter! I am so loving this recipe! It was soo easy and tastes fantastic! Like professional icing from a bakery! I am never using store bought frosting again! Thank you for sharing!

  6. Has anyone tried freezing this buttercream? Does it hold up or split when thawed out? Tips for freezing peanut butter buttercream?

  7. I’ve tried your cake pop recipes for my daughter’s birthday last week and everyone LOVED them!!! I will definitely be making them for every birthday or holiday party from now on and have some in the freezer at all times so thank you 🙂
    I was wondering if I can make chocolate peanut butter cake pops by combining your delicious chocolate cake with this frosting? Would the amount of this recipe work or would I have to add/take away some?

  8. I’ve been a fan for a bit, and have the 1st book. But this was the first recipe I tried. WOW. It’s perfect. I loved it, my family and co-workers had nothing but praise.

  9. The best peanut butter frosting I have ever eaten! When chilled in the refrigerator, it is like a peanut butter fudge, a little soft but delicious!

  10. This is the BEST peanut butter frosting on the planet. I made a bunch of it today (12/01/19) IT TASTE AMAZING

    1. Hi Debbie, This recipe is enough to frost 12-16 cupcakes or one 9×13 quarter sheet cake. See the recipe notes if making a larger cake!

  11. Hi I want to make the Big Top cupcake cake . Chocolate shell but use the frosting for 1M swirls. Would this be enough frosting or do I need to double it?

  12. Could you add a small amount of cocoa powder to make it chocolate peanut butter? Would you need more powdered sugar to offset the unsweetened cocoa and if so, then more cream?

    1. Yes, absolutely! I would replace 1/2 of the confectioners’ sugar with unsweetened cocoa powder. Taste, then add more confectioners’ sugar and/or cocoa powder if desired. I also have a chocolate peanut butter frosting recipe (found on my peanut butter cupcakes) where the chocolate flavor is more pronounced (a bit stronger than the PB flavor).

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