Using one bowl and just six ingredients, you can whip up a batch of this deliciously easy peanut butter cream cheese frosting in just 10 minutes!
Who doesn't love a good peanut butter frosting?! Paired with chocolate cake or cupcakes, you really can't go wrong.
And while this cream cheese version does taste similar to peanut butter buttercream, the cream cheese adds a delicious tanginess and creaminess to traditional peanut butter frosting.
But, like chocolate or lemon cream cheese frosting, it's still pipeable and stable enough for decorating layer cakes and cupcakes. And, just like regular cream cheese frosting or American buttercream, it is super simple and easy to make.
Ingredients
- Full-Fat Brick Cream Cheese: Using full fat block cream cheese helps ensure the frosting stays thick and pipeable.
- Butter: This frosting recipe uses unsalted butter, but you can use salted, butter, simply omit the added salt.
BEST PEANUT BUTTER FOR FROSTING
If you're looking for a smooth frosting, I highly recommend using smooth regular peanut butter (think JIF or Skippy) and not the natural kind that you need to stir.
Similar to this no-bake peanut butter pie and these peanut butter cookies, using smooth peanut butter makes for a smooth dessert without the added texture or grain that you can from natural peanut butter.
The same goes for crunchy peanut butter, you will not end up with a smooth frosting and could possibly clog any piping tips.
If you don't mind the grain or texture to the frosting, then other types of peanut butter should work.
How to Make
This is such a great frosting recipe because it's so easy to make! Unlike a Swiss Meringue Buttercream or Ermine Frosting, this uses only a few ingredients and one bowl!
Step 1: Mix Butter, Cream Cheese, and Peanut Butter
Using a whisk attachment on a standing mixer or using a large bowl with a hand held mixer, beat softened butter, softened cream cheese, and peanut butter until completely combined and smooth, about 2-3 minutes.
Step 2: Add Remaining Ingredients
Slowly add powdered sugar, about 1 cup at a time and mix on medium speed until combined, scraping down the sides of the bowl as needed.
Add vanilla and salt and continue mixing until combined. Serve on your favorite dessert.
Tips and Tricks
- Make sure both the butter and cream cheese are room temperature so they combine when mixing.
- Use full-fat block cream cheese. Low fat cream cheese or cream cheese in a plastic container can turn the cream cheese frosting runny or thin due to the increased water content.
- Smooth premixed peanut butter such as JIF of Skippy work best, but other peanut butters can be used if you don't mind texture in your frosting.
- If piping or frosting a layer cake, it helps to chill the frosting 15-20 minutes for better piping consistency.
FAQ
The main reason this cream cheese peanut butter frosting is lumpy, or that the butter and cream cheese don't mix together, is because they were not at room temperature. Make sure both of the butter and cream cheese are softened so they mix properly. Otherwise you'll have chunks of cold, unmixed butter and/or cream cheese.
For a little science behind why cream cheese frosting can turn runny, it's because the fat content in cream cheese is much less than in butter and the water content is much higher.
The peanut butter helps off-set this, but if you use low fat cream cheese or cream cheese in a tub it can lead to runny frosting. Make sure you use full fat cream cheese and you should have no problem with runny frosting in this recipe.
Yes! Just add less sugar. You can get away with just one or two cups of sugar but know adding less sugar means it will be less thick and stable for piping or sitting out.
No, this frosting will not harden or form a crust like American Buttercream Frosting.
No, unlike frosting made with just butter and powdered sugar, this frosting can not site out and does need to stay refrigerated until ready to serve.
Let frosted cakes and cupcakes come to room temperature before serving.
Yes! Cream cheese frosting is very freezer friendly. It can be frozen tightly wrapped or in an airtight container for 1-2 months. Let defrost and remix before frosting cakes and cupcakes.
Sure! I recommend starting with ¼ cup of peanut butter per container of frosting. Be sure to use a hand held or standing mixer to get the frosting to properly mix together and combine.
When to use
This peanut butter and cream cheese frosting is great for so many different desserts. It's perfect for filling layer cakes and piping onto cupcakes, and goes with a variety of different flavors.
It is commonly used to frost chocolate cake, yellow cake, white cake, and is delicious paired with chocolate frosting or chocolate ganache.
But is also a unique frosting for carrot cake or banana cake and banana cupcakes. It's also delicious on top of brownies or cinnamon rolls, and it's a great filling for macarons, cakesicles, jar cakes, and whoopie pies. It would even be great spread on top of banana bread or cinnamon bread!
Frosting Cakes and Cupcakes
For piping cupcakes, it helps to chill the frosting the refrigerator frosting for 15-20 minutes prior to piping. This helps firm up the frosting a bit for more stable piping.
This cream cheese frosting recipe makes 2.5 to 3 cups of frosting which is enough to cover about 18-24 cupcakes and a 9 x 13 inch cake. If frosting a layer cake I recommend 1.5 or doubling the frosting recipe.
Storing and Making Ahead
This frosting will last 2-3 days in the fridge is an airtight container, or 1-2 months in the freezer. When ready to use, thaw overnight in the refrigerator, then bring to room temperature and remix until creamy before using.
Looking for more fun frosting recipes? Check these out!
WANT TO JOIN THE PARTY? Subscribe to my newsletter and follow on Tik Tok, Pinterest, Instagram, and Facebook for all the latest recipes!
Peanut Butter Cream Cheese Frosting
Equipment
- Mixer
INGREDIENTS
- ½ cup unsalted butter room temperature
- 8 ounces full-fat brick cream cheese room temperature
- ½ cup creamy peanut butter such as JIF or Skippy, room temperature
- 3 cups powdered sugar
- ½ tsp vanilla extract optional
- pinch of salt omit if using salted butter
Instructions
- Using a whisk attachment on a standing mixer or using a large bowl with a hand held mixer, beat softened butter. cream cheese and and peanut butter and mix until completely combined, about 2-3 minutes.
- Slowly add powdered sugar, about 1 cup at a time and mix on medium speed until combined, scraping down the sides of the bowl as needed.
- Add vanilla and salt and continue mixing until combined. Serve on your favorite dessert and enjoy!
Notes
- Make sure both the butter and cream cheese are room temperature so they combine when mixing.
- Use full-fat block cream cheese. Low fat cream cheese or cream cheese in a plastic container can turn the cream cheese frosting runny ot thin due to the increased water content.
- Smooth premixed peanut butter such as JIF of Skippy work best, but other peanut butters can be used if you don't mind texture in your frosting.
- This frosting will last 3-5 days in the fridge is an airtight container, or 2-3 months in the freezer. When ready to use let thaw in the fridge, then remix until creamy.
I hope you all love this recipe as much as I do! You can read more user reviews on this Peanut Butter Cream Cheese Frosting Pin from Pinterest!