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:

Print

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

77 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!

1 2

Leave a Reply

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×