Description

This creamy and decadent Peanut Butter Frosting is the perfect rich and smooth topping for cakes, cupcakes, or cookies. Made with creamy peanut butter, unsalted butter, powdered sugar, and a touch of vanilla extract, this frosting combines sweet and nutty flavors with a luscious texture. It’s incredibly easy to prepare and can be adjusted with heavy cream or milk to reach your desired consistency.

Ingredients

Scale

Frosting Ingredients

1 cup (250 g) creamy peanut butter
1/2 cup (115 g) unsalted butter, softened
2 cups (240 g) powdered sugar, sifted
1–2 tbsp heavy cream or milk (adjust for consistency)
1 tsp vanilla extract

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Instructions

Prepare Ingredients: Ensure the unsalted butter is softened to room temperature for easy mixing. Sift the powdered sugar to avoid lumps and achieve a smooth frosting.
Cream Butter and Peanut Butter: In a large mixing bowl, use an electric mixer or hand whisk to beat the softened butter and creamy peanut butter together until the mixture is light and fluffy, about 2-3 minutes.
Add Powdered Sugar: Gradually add the sifted powdered sugar to the butter and peanut butter mixture, mixing on low speed to combine. This step prevents sugar from flying out and ensures even mixing.
Add Vanilla and Cream: Stir in the vanilla extract and add 1 tablespoon of heavy cream or milk to the mixture. Beat on medium speed until the frosting is smooth and creamy. If the frosting is too thick, add the additional tablespoon of cream or milk gradually until the desired consistency is reached.
Final Mix: Scrape down the sides of the bowl and give the frosting one last mix to ensure all ingredients are thoroughly combined and smooth.
Use or Store: Use the frosting immediately to spread on cakes or cupcakes, or store it in an airtight container in the refrigerator for up to one week. Before using refrigerated frosting, allow it to come to room temperature and re-whip briefly for the best consistency.

Notes

For a lighter frosting, use peanut butter with no added sugar or reduced fat.
If you prefer a dairy-free version, substitute the butter with vegan butter and use plant-based milk or cream.
Adjust the cream or milk quantity carefully to avoid a runny frosting.
This frosting pairs excellently with chocolate, vanilla, or banana-flavored cakes.
Store leftover frosting in an airtight container in the refrigerator for up to 1 week.