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.
Debbie
Would this recipe work for 3 – 6 inch cakes?
Sam
It should give you enough for 3 6 inch cakes unless you like a really thick layer of frosting. 🙂
Liz
Does this have to be refrigerated?
Sam
Hi Liz! It does not need to be refrigerated. 🙂
Cheri Carraway
Made other pb frostings, but this is the best. Only forgot to oil the measuring cup🙄. Can’t wait to try them on brownies with on chips!
Emily @ Sugar Spun Run
Thank you so much, Cheri! We’re so happy you enjoyed it. That combination will be delicious! 😊
Miriam
Just adding to my previous comment above, I just wanted to mention this is my first time ever commenting on a recipe! But it was just that good, I had to say something! I made it once already and it was so good, we were kind of eating it by the spoonful (sh.. don’t tell anyone :)) and I just got inspired by a different video to do brownie, this PB frosting, rice krispies- then freeze, then melt chocolate (or do chocolate ganache) and pour on top.
Miriam
This was definitely the easiest frosting to make that actually came out good! Will definitely make it again! Can you freeze the rest to store it or do you just have to put it in the fridge? If so, how do I defrost it? Just let it thaw at room temperature, or will I have to add anything to it or blend it again to make it fluffy again?
Sam
Hi Miriam! This frosting should freeze pretty well. To defrost it I would just leave it in the refrigerator until thawed. It may need to be mixed again briefly after thawing. 🙂
Kiera Barnum
Absolutely love this recipe can I store the frosting j haven’t used? If so how do I go about storing it?
Emily @ Sugar Spun Run
We’re so happy you love the frosting, Kiera! Yes, you can store the leftover frosting in an airtight container in the fridge. Enjoy 🥰
kay
I cut the recipe in half for a 8 x 8 cake. I used no salt nor milk. Came out creamy & smooth, even at half the recipe was to much for a cake 8 x 8. Oh I will make again but cut down the recipe more. Salt was already in the butter, cant have milk. great taste. thanks for sharing.
Emily @ Sugar Spun Run
We’re so glad you enjoyed it, Kay 😊
Brenda
Delicious!!
Emily @ Sugar Spun Run
We’re so happy you like it, Brenda! Enjoy 🙂
Krissy
I used this recipe to make the frosting, then used a small cookie scoop to make balls, which I froze. Once frozen,I rolled them in coating chocolate and drizzled with peanut butter flavored chocolate. Make the best truffles ever! Thank you for sharing.
Emily @ Sugar Spun Run
Sounds delicious, Krissy! We’re so happy you liked the recipe 😊
Abby
Though I am not the hugest fan of peanut butter, the rest of my family is crazy over it. When I made this frosting I use 1/2 cup of Nutella and 1/2 cup of peanut butter. The little chocolate twist adds so much flavor! This on chocolate cupcakes is AMAZING! Love it! 🙂
Emily @ Sugar Spun Run
Sounds delicious, Abby! Thanks so much for trying our recipe and letting us know how it went for you. Enjoy 😊
Sophia
The best frosting ever! I will definitely make it again!
Ashley @ Sugar Spun Run
So happy to hear how much you enjoyed it, Sophia! Thanks for commenting! 🙂
Nicole
Everyone aged 1 to 74 LOVED this frosting on a chocolate cake! I didn’t change the ingredients although I followed the order of adding the ingredients as shown in the video compared to the written recipe (vanilla and salt added after butter and peanut butter combined and before powdered sugar / milk added before final cup of powdered sugar). No one asked me for the recipe, instead I have been asked to make for birthdays moving forward! 🙂
McKinley
Tastes identical to Reese’s pieces!! Delicious!
Emily @ Sugar Spun Run
We think so too! Thanks so much for trying our recipe and commenting 😊
Susan
I have made this several times and put it on brownies. Delicious! They’re like gourmet brownies. If I need to take something to a gathering in a pinch. I take peanut butter iced brownies. Always a hit!
Emily @ Sugar Spun Run
We love that idea, Susan! Thanks so much for your review 🙂
Sheri
Flavor was amazing but texture not so much. My batch came out really thick even after adding more milk to thin it out. I was thinking it was maybe too much sugar.
Sam
Hi Sheri! This is a thicker frosting, but if you see it’s becoming too thick for your liking you can stop adding the powdered sugar at your desired consistency. 🙂
Tina
My comment should say we all love it. Bad typing
Tina
Wonderful tasting, I used 2 1/3 cups of powdered sugar ( all I had) and it was amazing and spread perfectly. Husband and Dog approved- wtunae all love it! Thank you for posting this great recipe.
Tiff
Made exactly as written for my chocolate cupcakes…perfect. Just the right amount of sweet and peanut butter taste.