A silky smooth but perfectly pipeable peanut butter frosting that’s the perfect complement to any cake or cupcake. Also great for just eating by the spoonful!
Maybe you guys haven’t noticed, but I’ve been working on bulking up my “Frostings” section on the blog.
In the past, I would share cake or cupcake recipes and tag on my preferred complementary frosting, but I’m a big believer in choices. Maybe you’d rather frost your funfetti cake with chocolate frosting (or even peanut butter frosting) instead of buttercream, right? Well I wanted to have a good variety of options for you to choose from.
So far I’ve shared my favorites of the following:
- Cream cheese frosting (<—- possibly my favorite frosting of all-time)
- Chocolate frosting
- Vanilla buttercream frosting
And today I’m adding peanut butter frosting to the list.
This recipe is super easy to make, and on Monday I’ll be sharing a very complementary and very dark chocolate cupcake recipe with you, but of course you can put it on whatever you want. You can even just eat it by the spoonful, I know I did.
And yet it remains a mystery to me why my cardio sessions aren’t paying off 😭
Anyway, Peanut Butter Frosting requires just 6 ingredients to make. It’s smooth, creamy, and is great for piping on top of cupcakes or decorating a cake.
Tips for Making Peanut Butter Frosting
- While chunky or creamy peanut butter can work in this peanut butter frosting recipe, I don’t recommend using chunky unless you don’t intend to pipe the frosting. The little peanut pieces will clog up your frosting tips in a second.
- I don’t recommend using natural peanut butter (the kind that separates, you know the one that you usually need to stir before using). I haven’t tried it myself but I’m pretty certain that it wouldn’t work too nicely work with this recipe (it would be too oily).
- This peanut butter frosting pipes very nicely as written. However, for a stiffer frosting, you can add an additional ½-1 cup (65-125g) of powdered sugar.
How Many Cupcakes/How Much Cake Will this Peanut Butter Frosting Cover?
- If you’re generously frosting your cupcakes (as seen in my cupcake photo below), then this frosting will handily cover 12-15 cupcakes. If you’re being a bit more modest, it will cover 24 (I covered 24 cupcakes with peanut butter frosting rosettes using the 1M tip).
- This frosting will also cover a 9×13 sheet cake or a round 2-layer 8″ or 9″ cake. Now I’m just thinking about how I want to make a cake with this frosting and then cover it with ganache… Yum!
Enjoy!
Oh, and do you have any requests for other frosting recipes you’d like to see? I’m currently working on caramel but would love any suggestions that you have!
How to Make Peanut Butter Frosting
Peanut Butter Frosting
Ingredients
- 1 cup (226 g) unsalted butter softened to room temperature
- 1 cup (245 g) creamy peanut butter
- 3 cups (375 g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 Tablespoons milk
Instructions
- Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.1 cup (226 g) unsalted butter, 1 cup (245 g) creamy peanut butter
- Gradually (about ⅓ cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined.3 cups (375 g) powdered sugar
- Stir in vanilla extract and salt.1 teaspoon vanilla extract, ½ teaspoon salt
- With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.2 Tablespoons milk
- Spread or pipe frosting onto completely cooled cupcakes or cake.
Notes
Natural Peanut Butter
Since first sharing the recipe I have now tested this recipe with natural peanut butter and it worked just fine, though was a bit gritty.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Bridgett
This is the best peanut butter icing I’ve ever had. I’ve made in several times and everyone I’ve made it for has raved about it. The salt really gives it something extra. If you’ve not tried it on Black Magic cake, you really need too. It’s perfection!!!
Gloria Wallace
Made this for 2 birthday cakes now and it is a hit! Much more exciting flavor than plain vanilla or chocolate, would recommend!
Sam
I am so glad you enjoyed it so much, Gloria! 🙂
Yani
I don’t like frosting in general that much, but this one is amazing! I decided to lessen the powdered sugar to 300g only. I didn’t add milk too. Turned out soooo goood!! Thank you for the recipe <3<3<3
Janna Gregg
I made this frosting today for my son-in-laws birthday cake. the frosting was awesome, i didn’t add the extra salt and i forgot the vanilla. i put it on a chocolate cake from scratch.
Sam
I’m so glad you enjoyed it so much, Janna! 🙂
Barbara W
I made this today and put it ontop of chocolate cake.. It was AMAZING. Thank you for the recipe!!
Sam
I am so glad you enjoyed it so much, Barbara! 🙂
Katy
This is the best peanut butter icing recipe ever!! I made this for my chocolate cupcakes and everyone commented on how delicious the icing was!
Sophia
I made this frosting using natural peanut butter with no other substitutions (I may have put in a little extra peanut butter though 🙂 ) and it turned out excellent!
Sam
I’m so glad you enjoyed it, Sophia! It’s great to hear it worked for you with natural peanut butter. 🙂
Tyonee Cobbs
Hi! This turned out great for my cupcakes! I have some extra left over and was wondering should I store the frosting in the fridge or at room temperature?
Sam
Room temperature works fine with this frosting. 🙂
Shari A Bragdon
I’m just wondering if I can you use peanutbutter powder instead of peanutbutter?
Sam
Hi Shari! I have never tried it so I’m not sure how it would work. If you do try it I would love to know how it goes. 🙂
Kellie
Made this week to go on a chocolate cake. Perfect recipe, exactly what I was hoping for.
Sam
I’m so glad you enjoyed it so much, Kellie! 🙂
Jennifer
This is the only frosting I’ve ever made and it’s such a hit when I make it. I’m going to try your other frosting recipes as soon as I get the chance but I absolutely love this one!
Sam
I’m so glad you enjoy it so much, Jennifer! 🙂
Lexi
Hello! I used this recipe today and it taste delicious!! Question though, would you recommend, once the dessert is frosted, to refrigerate it? I wasn’t sure with the milk and butter in it. Thanks so much!
Sam
Hi Lexi! It will be fine at room temperature. 🙂
Melissa
Hi, just made this and the flavour is amazing! Once I added the milk the mixture split! Not sure where I went wrong or why that would have happened. Any suggestions?
Sam
Hmm that’s really weird. Did you use natural peanut butter by chance?
Melissa
No I didn’t. Maybe I over whipped?
Sam
Hmmm maybe. I’m sorry I can’t be of any more assistance here. I’ve just never experienced this and I’m not sure what could cause it here. I know homemade or natural peanut butters can cause an issue, but that isn’t the case here. Was your butter really melty? 🙁
Brandi
Sometimes it’ll split because the butter was to cold as well
Elyce
Was your butter and milk at room temperature?
Rachel Lunzer
Hi- Can I make this 2 days in advance?
Sam
Hi Rachel! That should be just fine. 🙂
Sandra
Awesome recipe. Everyone loves it! Thank you
Please send or share your caramel recipe when you can
.
Sam
Hi Sandra! I am actually working on a caramel recipe. I do have a caramel cake with a caramel frosting though. 😉
Molly
YESSSSS!!!
Lazaro
I’m going to do a cheesecake and pipe this on some of the slices.
Here’s the kicker- I have separated the peanut butter from normal Reese’s peanut butter cups and intend to use that. It’s not as creamy as normal peanut butter, but it has a better flavor that I hope will carry over.
I’ll let you know how it comes out.
Sam
I hope you love it! 🙂
Lazaro
Just wanted to follow up. Using Reese’s peanut butter candy works just as well, and anyone who tries it will instantly know it’s the candy! I will be using this recipe in the future. Thank you so much!
I have some pictures if you’d like me to share. Prequarius (at) gmail
Sam
I am so glad you enjoyed it so much! I would love to see the pictures. If you have an Instagram you can tag me @Sugarspun_Sam or post them in my facebook group. 🙂
Rebecca Baer
First time I used this recipe, my whole family went nuts! I’ve had requests for this frosting on 4 birthday cakes! It’s perfect. I did a reeses pieces candy stuffed marble cake. Using this frosting on the outside, then crushed peanut butter cups on top. Goes so great!
Sam
I am so glad everyone enjoys it so much, Rebecca! That cake sounds incredible! 🙂
Amanda panda
Omg i am so happy I found this site. I didn’t have to use a whole bunch of confectioner’s sugar and not to much butter. it taste amazing. Super happy I did this recipe.. i used salted BUTTER there for leave out the salt and followed everything else and wow so yummy..
Sam
I am so glad you enjoyed it so much, Amanda! 🙂