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.
What Peanut Butter is Best for Frosting?
For the best texture, use processed creamy peanut butter such as Jif or Skippy, the same kind I recommend for peanut butter blossoms and peanut butter eggs. Natural-style peanut butter is wonderful for eating and cooking, but I do not recommend it for this recipe as the oily consistency will cause this frosting to separate and curdle. You can, however, use natural peanut butter in my peanut butter cookies if you have a jar that needs using!
Can you Pipe This Frosting?
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. If you need inspiration, don’t miss this chocolate peanut butter cake or these chocolate cupcakes with peanut butter frosting.
Need some pairing inspiration? Try this peanut butter frosting with:
Print
Creamy Peanut Butter Frosting
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2.5 cups 1x
- 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, at room temperature
- 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 the peanut butter frosting recipe from this chocolate sheet cake for any cake larger than that. Just as rich and creamy!
Keywords: peanut butter frosting
Reader Questions and Reviews
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Can regular milk be used
Hi Sasha, Yes, Any milk is OK!
While this recipe is delicious, I added two cups of peanut butter, and that took it over the top!
Excellent recipe.
Made my hubby’s Valentine’s Black Joe Cake perfect!
★★★★★
This didn’t work for me. Turned out thick and crumbly. I couldn’t seem to save it no matter what I tried. It tasted good and I ended up using it as a filing layer but it definitely was not creamy or spreadable.
★
Worked perfectly for me.made my wife a birthday cake,she loves peanut butter . I made a triple fudge Bundt cake filled the inside with this frosting and frosted the outside tastes awesome!!!
★★★★★
I am peanut butters #1 fan ❤️
This recipe is absolutely delicious. I double so I could fill the cake with PLENTY of peanut butter Yumminess! I sent pieces home with my kids friends and one of the moms texted me and asked to marry me, it is they good ❤️
★★★★★
How long can this frosting stay at room temperature?
Hi Alexandra, It’s fine at room temperature for one day. After that we recommend storing for up to 1 week in the refrigerator.
I made the chocolate small cake recipe sally has and decided to make this frosting to go with it and they taste amazing together! The frosting was so easy to make with only a few ingredients. It’s also exactly how sally describes it, like a silky creamy peanut butter. It’s not very sweet so it worked well on my chocolate cake. I halved the recipe and it turned out great with the perfect amount for my 6 inch single layer cake.
★★★★★
Hello , Can this be made in advance and frozen ?
Hi Ashley, You can cover it tightly and freeze it. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
This icing was delicious. I made it with half &half vs heavy cream and also doubled the recipe for a three layer cake.
I want to use this recipe on top of the chocolate chip cookie cake recipe… I plan to make about half the batch of frosting as called for in the recipe, but do you recommend thickening the frosting with more powdered sugar to get the stiff consistency for piping as decorating on the cake? Thanks in advance!
Hi Stephanie! The frosting is plenty thick to pipe as written, but you can add additional confectioners’ sugar if you desire an even thicker frosting. (Or, you can replace some of the butter with shortening for a crusting frosting.) Enjoy!
This recipe turned out exactly as promised. It was so delicious I had to hide it in the fridge to ensure that I had enough for my chocolate cupcakes.
Thank you
★★★★★
Does this firm up in the fridge or freezer?
Hi Justina, no it does not. It obviously freezes, but will thaw nicely.
I used this recipe for the filling of your peanut butter sandwich cookies. Excellent!
★★★★★
Would crunchy peanut butter work for this recipe?
Hi Jane! We really recommend sticking with creamy peanut butter for best texture.
Made half of the recipe to top off your Chewy Fudgy Brownies. So Yummy!
★★★★★
Can you double or triple this recipe and will it still work the same way ?
Hi Cass, yes, you can double or triple this recipe. Just be careful so as not to overwhelm your mixer.
This frosting was so delicious!! I made it to top your super moist chocolate cupcakes. So yummy and everyone loved them! My sister said it tasted like a Reese! Thank you for another great recipe.
Can this frosting be used in the same piping bag with your “favorite chocolate buttercream frosting” in order to make a swirl? Or are the textures/densities too different?
Should work perfectly! We did something similar in this banana cupcake recipe. Enjoy!
I love the peanut butter frosting but it did separate, I’m thinking it is overbeat. I put it refrigerator till cake cools and will see how it gets, maybe beat a bit again
Does this frosting have a texture like American buttercream? Like you can kind of feel the confectioners sugar in your mouth? or does is dissolve completely in the butter and PB?
Hi Kristyn, this frosting is similar to a creamy American style buttercream. If creamed correctly, you should not feel the confectioners’ sugar in the final product. It creams together smoothly with the butter and peanut butter. Let us know if you give it a try!
I made it and it was very good! It was smoother than I was expecting and I would definitely make it again, I might add a tiny bit less sugar actually but that is just because I love the PB taste, the recipe as-is was perfect.
I usually make Italian butter cream and flavor that with PB, but this was easier, faster and just as good. Different, but just as good. Thanks!
Thank you so much for sharing this peanut butter recipe. First time making it, following the directions exactly and came out delicious and spreadable. Everyone loved it, even asking how I made homemade frosting. I’ll be making this again and looking forward to trying out other recipes in here. Thank you again Sally
★★★★★