And yes, this truly is the creamiest peanut butter frosting you’ll ever taste.
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.
Need some pairing inspiration? Try this peanut butter frosting with:
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PinDescription
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
- 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.
- Cover tightly and store for up to 1 week in the refrigerator.
Notes
- 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.
- Quantity: This recipe is enough to frost 12-16 cupcakes, one 9×9 inch cake, or one 9×13 quarter sheet cake with a thin layer of frosting. Follow this peanut butter frosting recipe for any cake larger than that. Just as rich and creamy!
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.
I haven’t tested it – I’d imagine it would be a greenish brown color which would be perfect for Yoda!
That’s what I was thinking! Thanks for the quick reply!
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!
I’m so glad you enjoyed it, Lori!
Loved it …. I substituted heavy cream for sour cream and it gave it almost peanutbutter cheese cake taste was delish.
★★★★★
I made this today 9-29-19 it came out amazing .
★★★★★
I made it sugar free with swerve and it turned out great. Huge hit!!
Best peanut butter recipe I’ve ever made hands down!
★★★★★
I made and used 1/4 cup of cream. So yummy!
★★★★★
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?
Hi Natalie! You can use this frosting for a dessert and keep it out at room temperature for a few hours, yes.
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.
★★★★★
Peanut butter frosting here I come
What brand of peanut butter works best?
For best results, I recommend creamy peanut butter such as Jif or Skippy.
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!
★★★★★
Can I use whole milk instead of the heavy cream?
Yes, whole milk will work!
Has anyone tried freezing this buttercream? Does it hold up or split when thawed out? Tips for freezing peanut butter buttercream?
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?
Hi Sabrina! Chocolate peanut butter cake pops sound great! Use my chocolate cake pops recipe and you’ll need about 1 cup of peanut butter frosting. I recommend halving this recipe for it.
Awesome! Thank you so much!!! 🙂
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.
★★★★★
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!
★★★★★
This is the BEST peanut butter frosting on the planet. I made a bunch of it today (12/01/19) IT TASTE AMAZING
★★★★★
Will this be enough frosting for a two layer 8×10 cake?
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!
GAME CHANGER!!!
★★★★★
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?
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?
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).
I used chunky peanut butter and drizzle chocolate on top. Very yummy!
This baking blog is by far one of my favourites. When I googled a recipe for peanut butter frosting and your blog came up I didnt think twice about using your recipe. I really appreciate the minimal amount of sugar in the frosting as well. Thank you.
★★★★★
Over the weekend, I was comparing this frosting recipe to the one Ina Garden makes. They are the exact same recipe except for a minor difference in vanilla extract amount. Her recipe makes enough for an 8×8 cake. The notes here say for a 9×13 (isnt that 24 cupcakes?). Just wanted to let people know they may be short frosting, unless they are doing a very thin layer. It’s a great recipe (from both of you), just wanted to give a heads up so there’s enough frosting for future baking 🙂
★★★★
Thanks Ashley! A thin layer of frosting for the 9×13 inch cake for sure– good note. I added that!
Does this “crust” like American buttercream? I have a nephew that loves that quality in frosting and he wants pb frosting for his birthday cake.
PS) I made your nutella frosting for the last family birthday and people went nuts for it! I’ve already had a request to make it for next birthday. Thanks!
Hi Amy! A little bit, but not nearly as much as regular buttercream.
I just made this recipe and tweaked it the tiniest bit. I did 3/4 swerve Confectioners and 1/4 powdered sugar. I am a diabetic and live the pillsbury sugar free cake mix. There is only 29g of sugar in the whole cake! Thank you for this recipe, it’s very delicious!!!
★★★★★
I’ve tried a bunch of frosting recipes but this is fabulous. I had a cake mix in the pantry while we are ‘sheltering in place’ and this is a perfect frosting. SO yummy!
★★★★★