Using one bowl and just five ingredients, you can whip up a batch of this quick and easy peanut butter frosting in just 10 minutes!
Peanut butter is so delicious and makes for such fun desserts. Similar to Peanut Butter Pie or Peanut Butter Cornflake Cookies, this simple Peanut Butter Frosting is always a hit.
It’s a traditional American buttercream frosting, which means it uses butter and powdered sugar as the base and is very easy to make.
Plus, the addition of the peanut butter really helps cut the sweetness of American buttercream and keeps it really smooth. It’s a perfect accompaniment for chocolate cake or cupcakes, topping for brownies or banana bread, or filling sandwich cookies like french macarons.
INGREDIENTS
Best Peanut Butter for Frosting
Let’s talk types peanut butter for peanut butter buttercream 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. 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
Traditional buttercream frosting is one of the easiest frostings to make and there are only a few simple steps.
Step 1: Cream Peanut Butter and Butter
Add the softened butter and peanut butter to the bowl of a standing mixer or large bowl with a hand held mixer.
Mix on medium to medium high for 2-3 minutes, until the butter and peanut butter is combined, scraping down the sides of the bowl if necessary.
Step 2: Add Remaining Ingredients
Add the powdered sugar, ¼ tsp salt, and vanilla and mix on low for a minute until it incorporates. Mixing on low makes sure the powdered sugar doesn’t spill out and get everywhere.
Once it’s incorporated, mix on medium high for another 3-4 minutes until it is fluffy again. Mixing for so long makes for a nice and fluffy frosting, so don’t skip the mixing time!
At this point, gauge the consistency and flavor. If you want it thinner you can add a tablespoon or two of milk or cream. You can also add a bit more salt if you think it needs it. Remix for another minute until combined and viola, perfect peanut butter buttercream frosting to use on your favorite desserts!
Uses and Flavor Variations
Here are some fun flavor variations to try:
- Chocolate Peanut Butter Frosting: Add ⅓ cup of sifted cocoa powder along with the powdered sugar
- Peanut Butter and Jelly Swirl Frosting: Gently swirl in ½ cup of jelly or jam at the very end, being careful not to mix too much to keep the swirl.
- Peanut Butter Candy Frosting: Mix in ½-1 cup of your favorite crushed candy. Reese’s candy, peanut brittle, chocolate chips, butterfinger, etc. Just be aware it might be hard to pipe frosting with candy chunks.
As mentioned, this frosting goes so well with chocolate cake and vanilla cupcakes. But, it’s also a delicious frosting for filling whoopie pies and french macarons. It’s also amazing on brownies or just spread on graham crackers, banana bread or cinnamon bread.
TIPS FOR MAKING THIS RECIPE
- I recommend using smooth regular peanut butter instead of the natural peanut butter you stir before using. The natural peanut butter has a bit of grain texture to it, so the end frosting will not be perfectly smooth.
- Make sure your butter and peanut butter are both at room temperature so the combine easily.
- If your powdered sugar is very stiff or hard, you might need to put it through a sifter so there are no lumps in your buttercream. I don’t normally need to do this but it is something to be aware of if your powdered sugar is old and has visible lumps that don’t break up when you press them.
- Test to gauge the consistency and flavor. If the frosting is too thick you can add a tablespoon or two of heavy cream or milk. If it’s too thin, you can add a few more tablespoons of powdered sugar. You can also add more salt if you think the frosting needs it.
- More Questions? Check out this American buttercream frosting recipe for more common American buttercream questions and answers such as how much a typical batch of frosting will cover, and how long frosted cakes and cupcakes can sit out.
STORING FROSTING
This peanut butter frosting will last week in the fridge in an airtight container or up to two months in the freezer.
If making ahead of time, let come to room temperature and then rewhip before using.
FROSTING CAKES AND CUPCAKES
This recipe makes about 3 cups frosting. This is enough to cover about 18-24 cupcakes (depending on how much frosting you use) or a 9×13 inch cake.
Because of the peanut butter is has a super smooth texture, but the powdered sugar means it’s still stiff enough for piping and cake decorating.
But, if you’re looking for a stiffer frosting, you can add up to another cup of powdered sugar, ¼ cup at a time until you reach your desired consistency. For double peanut butter, try drizzling melted peanut butter on top like on the below cupcakes.
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Peanut Butter Frosting
INGREDIENTS
- 1 cup butter softened, see notes
- 1 cup creamy peanut butter room temperature
- 3 cups powdered sugar up to 4 cups for a stiffer frosting
- 1 tsp vanilla extract optional
- ¼-½ tsp salt
- 1-2 tbsp milk or cream up to ¼ cup if desired
Instructions
- Add the softened butter and peanut butter to the bowl of a standing mixer or large bowl with a hand held mixer.
- Mix on medium to medium high for 2-3 minutes, until the butter and peanut butter is combined. Mixing the butter/peanut butter so long make it really light and fluffy.
- Add the powdered sugar, ¼ tsp salt, and vanilla and mix on low for a minute until it incorporates. Mixing on low makes sure the powdered sugar doesn’t spill out and get everywhere.
- Once it’s incorporated, mix on medium high for another 3-4 minutes until it is fluffy again.
- At this point, gauge the consistency and flavor. If you want it thinner you can add a tablespoon or two of milk or cream. You can also add a bit more salt if you think it needs it. Remix for another minute until combined.
Notes
- This recipe makes about 3-3.5 cups of frosting.
- If using salted butter, add only up to 1/4 tsp salt.
- For a smooth frosting, use regular smooth peanut butter instead of the natural kind you stir, or crunchy peanut butter.
- Make sure your butter and peanut butter are both at room temperature so the combine easily.
- If your powdered sugar is very stiff or hard, put it through a sifter so there are no lumps in your buttercream.
- Test to gauge the consistency and flavor. If the frosting is too thick you can add a tablespoon or two of heavy cream or milk. If it’s too thin, you can add a few more tablespoons of powdered sugar. You can also add more salt if you think the frosting needs it.
- If you’re looking for a stiffer frosting, you can add up to another cup of powdered sugar.
- This frosting will last up to a week in the fridge or up to 3 months in the freezer, making sure to store tightly in an airtight container.
Anna Allen says
This recipe is wonderful. I tried it today on some mini chocolate cakes and oh my gosh, it’s SOOO good-thank you!
Hilary Schirmer says
I am not an icing fan because I find most of them way too sweet…but…I could eat this one all day! 😋 Delicious! I will certainly keep this recipe for sure. Absolutely wonderful!