Name: Peanut Butter Frosting
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4oz (1/2 Cup) Butter, softened to room temperature; 8.2oz (1 Cup) Creamy Peanut Butter; 250 Grams (2 Cups) Confectioners/ Powdered Sugar; 4oz (1/2 Cup) Heavy Whipping Cream; 2 Teaspoons Pure Vanilla Extract; Pinch of Salt

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, 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.

Let's get to the recipe.

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 with my no churn peanut butter ice cream recipe.

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

Peanut Butter Frosting

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5 from 2 reviews

Print Recipe

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

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Instructions

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