Creamiest Peanut Butter Frosting

peanut butter frosting in a glass stand mixer bowl with the whisk attachment

And yes, this truly is the creamiest peanut butter frosting you’ll ever taste.

peanut butter frosting in a glass bowl

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.

dark chocolate cupcake topped with a swirl of peanut butter frosting

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

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peanut butter frosting in a glass bowl

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, at room temperature
  • 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, 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!

165 Comments

  1. Carol Cleaver says:

    Peanut butter recipe is so simple made it for our card nite at my club, on a chocolate cake, guys loved it and they were drinking beer no less, no cake left darn, so ot was a hit, thanks so much for sharing.

  2. The peanut butter frosting recipe seems delicious; but the specific amount of tablespoons of peanut butter was left out! Help I want to make this for some chocolate cupcakes.

    1. Hilari @ Sally's Baking Addiction says:

      Hi Julie, You’ll find the full recipe at the bottom of the post. You need 1 cup of peanut butter for this frosting recipe!

  3. I simply loved this recipe!
    Mine did split slightly although my cream wasn’t cold. However, I added the cream in two batches. It didn’t split when the first half was added. Maybe stop with half? Will try it again next time.
    I kept it in the fridge overnight and used it the next day. It was creamy and still tasted absolutely divine! It truly is a peanut butter lover’s dream.
    Paired it with a Chocolate cake; filled with this frosting and sprinkled some salted peanuts. Good stuff! Thanks Sally!

  4. Are Skippy Natural or Jif Natural ok to use or is it recommended to stay away from those “natural” ones as well?

    1. Trina @ Sally's Baking Addiction says:

      Hi Nina! It depends on how greasy they are – natural peanut butters tend to be more oily, but some peanut butters that are marketed as natural really are still the processed versions of peanut butter. If it seems to have the consistency of a regular processed peanut butter (not oily), they should be fine to use!

  5. Hi Sally, thank you for this peanut butter frosting, I can’t wait to try them! May I check whether this frosting works on chiffon cakes?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Dawn, we can’t see why not. Let us know if you give it a try!

  6. Mandi Bombard says:

    Hi, Sally. As a fellow baking addict and lover of all things peanut butter, I was so excited to make your peanut butter cupcakes with this peanut butter frosting. I followed the recipe except I used half and half instead of heavy cream, and I used the regular Jif peanut butter like you said. Only the frosting curdled and turned into a gloppy mess. Was it the lack of cream? I will try again, but I am a little wary now after wasting so many ingredients. Do you have any suggestions for what I can do with the curdled frosting? It tastes great, but is not a nice texture, and certainly could not be used as a frosting.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mandi, Thank you so much for trying this frosting recipe. I wonder if the butter wasn’t completely smooth? Do they look like chunks of butter? That’s happened to me before if the butter wasn’t smooth before adding the peanut butter. Half and half should be ok but make sure it’s not cold. Try room temperature half and half or cream if you try it again.

      1. Mandi Bombard says:

        So I discovered after watching your very informative video about the importance of room temperature butter that what probably happened was the butter was too warm. I had let it sit for about three hours and it was super soft. I also may not have let the half and half sit out long enough. No worries, I refrigerated the curdled frosting, then we made peanut butter balls out of it the next day, and they were delicious! I will try the recipe again.

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