This easy peanut butter frosting is ultra-creamy, silky smooth, light and fluffy — perfect for spreading or piping on cakes, cupcakes, brownies, and cookies.
Recipe Uses: This frosting pairs beautifully with chocolate cupcakes, brownies, or sandwiched cookies.
Why You’ll Love this Peanut Butter Frosting Recipe
- Ultra creamy – Exceptionally light and fluffy without using heavy cream, giving a velvety mouthfeel.
- Sweet and salty – The peanut butter and a touch of salt balance the sweetness for a more interesting flavor.
- Pipeable – Soft and silky yet stable enough to hold shaped piping on cupcakes and cakes.
How To Make Peanut Butter Frosting
You only need 6 ingredients for this simple buttercream-style peanut butter frosting:
- Unsalted butter – Use room-temperature butter so you can control salt and texture.
- Creamy peanut butter – A firm, no-stir brand works best for a smooth consistency.
- Salt – Just a pinch to enhance and balance sweetness.
- Powdered sugar – Adds sweetness and body to the frosting.
- Vanilla extract – For depth of flavor.
- Milk – Whole or 2% milk is preferred; half-and-half or cream are good alternatives.
*Full ingredient amounts and step-by-step instructions appear in the recipe card below.
- In a large bowl, combine the butter, peanut butter, and salt. Beat with an electric mixer until smooth and combined.
- Add 1 cup of powdered sugar and mix well, scraping the bowl as needed.
- Repeat, adding the second cup of powdered sugar and mixing until incorporated.
- Repeat again with the third cup of powdered sugar and mix until smooth.
- Add the vanilla extract and combine.
- Mix in the milk, 1 tablespoon at a time, until you reach the desired consistency. Spread or pipe onto cooled cakes, cupcakes, brownies, or cookies.
How Much Cake/Cupcakes Will This Frosting Cover?
This recipe yields approximately 4 cups of frosting, enough for:
- About 18 cupcakes when piped generously, or 24+ cupcakes with a modest swirl.
- A 9×13-inch sheet cake.
- A two-layer 8- or 9-inch round cake.
Storing and Freezing
Storage: At controlled room temperature (68–72°F) the frosting will keep for 2–3 days. Refrigerate up to 1 week in an airtight container. Bring to room temperature before using; do not microwave.
Freezing: Freeze tightly covered in a freezer-safe container for 1–2 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip or stir to refresh the texture before using.
Recipe Tips and Notes
- Use creamy, no-stir peanut butter. Natural peanut butter that separates can make the frosting oily or gritty, and chunky peanut butter can clog piping tips — though chunky works if you plan to spread rather than pipe.
- For stiffer frosting: Add ½ to 1 cup more powdered sugar or chill the frosting 15–20 minutes to firm it up.
- Mixer choice: An electric hand mixer or a stand mixer with the paddle attachment both work well; use whichever you have on hand.
More Classic Frosting Recipes
- Vanilla Buttercream
- Homemade Chocolate Frosting
- Strawberry Buttercream
- Cream Cheese Frosting
- Stabilized Whipped Cream Frosting
If you try this recipe, please leave a rating and a comment below — thanks!
Peanut Butter Frosting
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Ingredients
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- 1 cup (256 g) creamy peanut butter, firm, no-stir preferred
- ¼ tsp salt
- 3 cups (360 g) powdered sugar
- 1 tsp vanilla extract
- 2 Tbsp milk, or non-dairy milk
Equipment
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Electric Hand Mixer
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Mixing Bowl
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Piping tip and bags (optional)
Instructions
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In a large bowl, combine butter, peanut butter, and salt. Beat with an electric mixer until smooth.
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Add powdered sugar 1 cup at a time, mixing well and scraping the bowl between additions.
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Stir in vanilla, then add milk 1 tablespoon at a time until you reach the desired consistency.
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Spread or pipe onto cooled baked goods and enjoy.
Notes
- Yield: Approximately 4 cups of frosting — enough for 18 generous cupcakes or a 9×13-inch cake.
- Peanut butter: Use a firm, no-stir creamy peanut butter for the best texture.
- Natural or chunky: Natural brands may separate and cause oiliness; chunky will add texture and can make piping difficult.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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