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 or one 9×13 quarter sheet cake. 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!
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!!
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!