Peanut Butter Frosting
A luxuriously smooth, perfectly balanced peanut butter frosting with notes of vanilla and a hint of salt that enhances the natural nuttiness. Easily spreadable and pipeable, it’s the ideal complement to chocolate or vanilla baked goods.
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.