There’s something magical about the first taste of a truly exceptional peanut butter frosting. That perfect balance of salty-sweet decadence that transforms an ordinary cake or cupcake into something extraordinary. If you’ve ever found yourself scraping extra frosting from the bowl (we’ve all been there!), you’re going to fall head over heels for this recipe.
This isn’t just any frosting—it’s that crowd-pleasing, spoon-licking, “can I please have the recipe?” kind of frosting that becomes your signature baking move. The kind that friends request by name for birthdays and family gatherings.
Why This Peanut Butter Frosting Recipe is Awesome
This peanut butter frosting stands out because it strikes that elusive perfect balance—rich and peanutty without being overwhelming, sweet without crossing into tooth-aching territory, and incredibly smooth without being greasy or heavy. Unlike many frosting recipes that can be temperamental or grainy, this one comes together reliably every time.
It pipes beautifully for decorated cakes but is equally delicious when simply spread with a spatula. The depth of flavor comes from using quality peanut butter, a touch of vanilla, and the right proportion of powdered sugar—creating layers of flavor rather than just sweetness. What I particularly love is its versatility—it pairs wonderfully with chocolate cake, banana cupcakes, vanilla sponge, or even sandwiched between cookies.
It’s the frosting equivalent of that friend who gets along with everyone at the party!
Equipment needed: Electric mixer, mixing bowl, rubber spatula, measuring cups, measuring spoons
Peanut Butter Frosting
Ingredients
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 1 cup creamy peanut butter use conventional brands like Jif or Skippy for best texture
- 4 cups powdered sugar sifted
- 1/4 cup heavy cream can substitute milk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt omit if using salted butter
- 2-3 tablespoons additional cream or milk as needed for consistency
Instructions
- Beat the butter until fluffy. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 2-3 minutes until it’s pale and very fluffy. This initial beating incorporates air for a lighter texture.
- Add the peanut butter and continue beating for another 2 minutes until the mixture is completely smooth and well-combined. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition until incorporated. This prevents the sugar from flying everywhere and helps achieve a smooth texture.
- Pour in the cream, vanilla, and salt, then increase the mixer to medium-high speed and beat for 3 minutes until the frosting becomes light and fluffy. The extended beating time is crucial for the perfect texture.
- Assess the consistency of your frosting. It should be smooth and hold its shape when the beater is lifted. If it’s too thick, add additional cream, one tablespoon at a time. If too thin, add more powdered sugar, 1/4 cup at a time.
- Use immediately or store properly. The frosting can be used right away or covered tightly and refrigerated for up to 5 days. If refrigerated, bring to room temperature and re-beat briefly before using.
Notes
- For the smoothest texture, avoid natural peanut butter that separates, as it can make the frosting oily or grainy.
- Temperature matters! Room temperature butter (not melted or too cold) creates the perfect emulsion.
- This frosting can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months in an airtight container.
- For a lighter texture, try whipping the frosting an extra 1-2 minutes after all ingredients are combined.
- If you need a stiffer consistency for piping intricate designs, add extra powdered sugar gradually.
Calories & Nutritional Info
- Calories: Approximately 210 calories per serving (1/24th of recipe)
- Fat: 14g (8g saturated)
- Carbohydrates: 21g (19g sugar)
- Protein: 2g
- Allergens: Contains peanuts and dairy
- Dietary notes: Gluten-free but not suitable for vegan diets
Common Mistakes to Avoid
- Using cold butter – This creates lumps that never fully incorporate. Allow butter to sit at room temperature for at least 30 minutes before starting.
- Over-mixing after adding powdered sugar – This can incorporate too much air and make the frosting too soft to hold its shape when piped.
- Using natural peanut butter – The oils separate and can make your frosting break or become grainy. Stick with commercial brands for baking.
- Adding liquid too quickly – Pour in cream gradually to avoid a runny consistency that’s difficult to correct.
- Skipping the sifting step – Unsifted powdered sugar can leave lumps that are impossible to beat out later.
Alternatives & Substitutions
- Dairy-free option: Substitute plant-based butter and coconut cream for the heavy cream (the texture will be slightly different but still delicious).
- Reduced sugar version: You can decrease the powdered sugar to 3 cups for a less sweet frosting with a more pronounced peanut flavor.
- Chocolate peanut butter frosting: Add 1/3 cup cocoa powder with the powdered sugar for a chocolate twist.
- Crunchy variation: Fold in 1/4 cup finely chopped peanuts after mixing for texture contrast.
- Honey-sweetened option: Replace 1/4 cup of the powdered sugar with 2 tablespoons of honey for a different flavor profile.
FAQs
Why is my peanut butter frosting too runny?
This typically happens if your butter was too warm or you added too much liquid. Start by refrigerating the frosting for 15-20 minutes, then re-beat. If it’s still too soft, gradually add more sifted powdered sugar until you reach the desired consistency.
Can I make this frosting ahead of time?
Absolutely! This peanut butter frosting can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and beat briefly before using to restore its fluffy texture.
What’s the best peanut butter to use for frosting?
Commercial, creamy peanut butter brands like Jif or Skippy work best because they have stabilizers that prevent separation. Natural peanut butter can cause the frosting to separate or become grainy.
Will this frosting pipe well for decorating?
Yes! This recipe creates a stable frosting that holds its shape beautifully for piping rosettes, stars, and other decorative patterns. If you need an even stiffer consistency, add a bit more powdered sugar.
How do I fix grainy peanut butter frosting?
Graininess usually comes from powdered sugar or improper mixing. Try beating the frosting on medium-high speed for 2-3 more minutes. If that doesn’t work, adding a tablespoon of warm cream and beating again often helps smooth things out.
Final Thoughts
This peanut butter frosting is more than just a topping—it’s the finishing touch that can elevate your baking from good to unforgettable. There’s something deeply satisfying about creating a frosting that’s so good people ask for the recipe. So grab your mixer, set out your butter to soften, and prepare to create something truly special. Your cakes and cupcakes will never be the same!
