Description
This creamy, rich peanut butter frosting is perfect for cakes, cupcakes, brownies, and cookies. Made with simple pantry ingredients, it’s smooth, fluffy, and packed with nutty flavor. Whether you’re frosting a chocolate cake or making sandwich cookies, this versatile frosting is easy to prepare and can be customized with variations like chocolate or caramel.
Ingredients
Core Ingredients
- 1 cup (225g) peanut butter (creamy preferred, but crunchy works for added texture)
- 1/2 cup (115g) unsalted butter (softened)
- 2 cups (240g) powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 3–4 tablespoons milk or heavy cream (adjust for consistency)
Optional Add-ins
- 1/4 teaspoon salt (if using unsalted peanut butter)
- 1 tablespoon maple syrup or honey (for natural sweetness)
- 1–2 tablespoons cocoa powder (for a chocolate variation)
- 4 oz (115g) cream cheese (for a tangy version)
Instructions
Cream the Butter and Peanut Butter – In a large mixing bowl, beat the softened butter and peanut butter with an electric mixer until light and fluffy (about 2-3 minutes).
Add Powdered Sugar – Gradually add the powdered sugar, about 1/2 cup at a time. Mix on low speed to prevent a sugar cloud, then increase speed until fully incorporated.
Incorporate Vanilla Extract – Add the vanilla extract and mix until well combined.
Adjust the Consistency – Slowly add milk or heavy cream, one tablespoon at a time, while mixing. Stop when the frosting reaches your desired thickness (less liquid for piping, more for spreading).
Final Mixing – Beat the frosting on medium-high speed for another 1-2 minutes until smooth and fluffy.
Ready to Use – Spread onto cakes, cupcakes, brownies, or cookies. Pipe with a pastry bag for decorative designs.
Notes
- Room Temperature Ingredients – Ensure butter and peanut butter are at room temperature for easy mixing.
- Vegan Alternative – Use plant-based butter and non-dairy milk (almond, oat, or coconut).
- Storage – Store in an airtight container in the refrigerator for up to 5 days. Re-whip before using.
- Freezing – Can be frozen for up to 2 months. Thaw in the fridge overnight and mix before using.
- Yield – Frosts a 9-inch cake or 12 cupcakes.
- Prep Time: 10 minutes
- Cook Time: 0 minuts
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 18g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Protein: 3g
- Cholesterol: 15mg