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Peanut Butter Frosting

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.
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes

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.