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    Home » Dessert » Sauces, Frostings & Toppings

    Peanut Butter Frosting

    Published: Apr 16, 2020 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    peanut butter frosting in a metal bowl

    This recipe for peanut butter frosting is one you'll keep forever. Creamy and fluffy this buttercream is full of peanut butter for a finger-licking good frosting. Perfect on chocolate cake, cookies, or brownies!

    chocolate cupcake frosted with peanut butter icing and nuts

    I don't know about you but I am a lover of peanut butter or a not so lover. I think I tend to OD on it when I am into peanut butter. I have it on everything from an English muffin, to a smoothie, oatmeal (my friend Cheryl's Peanut Butter Oatmeal looks amazing), to a sandwich, to a sauce for my chicken and as a delicious peanut butter frosting for my chocolate cake. (Pictured are Guinness Cupcakes)

    This recipe took a little trial and error. I wanted it to be heavy on the peanut butter flavor, but still soft and creamy. Thanks to my best friend, heavy cream, we did just that.

    peanut butter frosting in a metal bowl

    Let's get to the recipe.

    Jump to:
    • 🧁Ingredients
    •  📖Instructions
    • 🍽Storage
    • 🎂More frosting recipes
    • Recipe Card
    • Recipe Ratings & Comments

    🧁Ingredients

    • Butter. For any buttercream, it is crucial that your butter is completely softened to room temperature.
    • Peanut Butter. I like to use the creamy kind, not homemade or natural, something like Skippy.
    • Icing Sugar. Please, please, I beg of you to make sure to sift your confectioner's sugar aka powdered sugar to prevent a lumpy frosting.
    • Cream. You could substitute full-fat milk or single cream but I think the best tasting use heavy whipping cream aka double cream.
    • Vanilla. Don't bother with the imitation use pure vanilla extract.
    • Salt. Just a pinch.

     📖Instructions

    You can most certainly make this frosting in a bowl with a whisk but it will take some serious elbow grease, so I prefer to use an electric stand mixer or a handheld electric mixer.

    Beat the butter and peanut butter together for 5 full minutes until light and fluffy.

    peanut butter and butter in a metal mixing bowl

    It's impotant not to skimp on the time when making an American style buttercream frosting. You want the butter to get light.

    peanut butter and butter mixed together in a metal mixing bowl

    Sieve the powdered sugar to prevent any lumps and add half to butter. Beat for 2 minutes. Beat on low at first as you do not want a white storm in your kitchen.

    powdered sugar sifted into a bowl of peanut butter, butter, and cream

    Add the remaining powdered sugar, cream, vanilla, and salt and mix for 3 more minutes, make sure to scrape down the sides of the bowl a time or two to make sure everything is incorporated evenly.

    Spread or pipe frosting. Store in the fridge for up to 7 days, let come to room temperature and mix before using.

    up close of peanut butter frosting in a metal bowl

    There you have it my perfect peanut butter buttercream, I love it on a layer cake, cupcakes, and even brownies!

    For a peanut butter lovers dessert try this on top of my easy peanut butter cake.

    🍽Storage

    Depending on the temperature where you live this buttercream can be left at room temperature, unless it is quite warm and humid then I would store it in the fridge.

    The frosting can be made ahead of time and stored in the fridge for up to a week. Re-whip the frosting before use.

    🎂More frosting recipes

    If you love frostings try my Chocolate Swiss Meringue Buttercream, Coffee Frosting, or Baileys Swiss Meringue Buttercream.

    peanut butter frosting on top of chocolate cupcake in a metal pan

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    peanut butter frosting in a metal bowl

    Peanut Butter Frosting

    ★★★★★

    5 from 2 reviews

    Print Recipe
    Pin Recipe

    This recipe for peanut butter frosting is one you'll keep forever. Creamy and fluffy this buttercream is full of peanut butter for a finger-licking good frosting. Perfect on chocolate cake, cookies, or brownies!

    • Total Time: 10 Minutes
    • Yield: Enough to Generously Frost 12 Cupcakes or 1 8 or 9 Inch Cake

    Ingredients

    Units Scale
    • 4oz (½ Cup) Butter, softened to room temperature
    • 8.2oz (1 Cup) Creamy Peanut Butter
    • 250 grams (2 Cups) Confectioners/ Powdered Sugar
    • 4oz (½ Cup) Heavy Whipping Cream
    • 2 Teaspoons Pure Vanilla Extract
    • Pinch of Salt

    Instructions

    1. In the bowl of an electric mixer fitted with a paddle attachment, or large bowl with a handheld mixer beat the butter and peanut butter together for 5 full minutes until light and fluffy.
    2. Sieve the powdered sugar to prevent any lumps and add half to butter. Beat for 2 minutes then add the remaining powdered sugar, cream, vanilla, and salt and mix for 3 more minutes.
    3. Spread or pipe frosting. Store in the fridge for up to 7 days, let come to room temperature, and mix before using.

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    kitchen aid stand mixer

    KitchenAid Stand Mixer 6 Quart

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Category: Dessert
    • Method: Mix
    • Cuisine: American

    Keywords: peanut butter buttercream, peanut butter icing, peanut butter frosting recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    Reader Interactions

    Comments

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    1. Pam says

      April 07, 2020 at 1:11 pm

      I made this for my chocolate cupcakes!!! They went perfect! Thank you so much!

      ★★★★★

      Reply
    2. Sophia says

      September 19, 2020 at 7:50 am

      Mine came out a little runny, any tips? I tried stiffening it with 1/4 more sifted confectioners sugar but still runny. I had room temp whole milk & butter too.

      Reply
      • Elizabeth Waterson says

        September 19, 2020 at 8:30 am

        Hi Sophia, thanks for reaching out. I am so sorry you didn't have a great result. If your butter was too soft that could affect the consistency or if your peanut butter was really runny, or even the environment you are making it in if it's very warm, that too could affect it. Please let me know if you have any further questions or if I can help in any way XX Liz

        Reply
    3. Carol says

      April 18, 2021 at 9:32 pm

      This icing is amazing! Fluffy with a great peanut butter taste everyone loved it.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        April 22, 2021 at 10:33 am

        Aww yay, so glad you enjoyed it, Carol! Thank you so much for coming back to star rate and review the recipe, I truly appreciate the support! Take Care XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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