Peanut Butter Cream Cheese Frosting
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!
Servings: 24
Calories: 135kcal
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.
Nutrition
Serving: 2 tbs | Calories: 135kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 90mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 123IU | Calcium: 37mg | Iron: 0.1mg