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10-Minute Peanut Butter Frosting is absolutely packed with peanut butter flavor! This luscious frosting takes just 5 ingredients and 10 minutes to make. It’s silky smooth and works beautifully for layer cakes, cupcakes, cookies, brownies, and more!
Why you’ll love this Peanut Butter Frosting:
- Easy to Make – Just 5 ingredients and 10 minutes stand between you and this frosting!
- Ultra Creamy with No Sifting – Sifting your powdered sugar really isn’t necessary for frosting. As long as you beat things together well, it’ll always come out silky smooth!
- Infinite Uses – Use this frosting on my Peanut Butter Chocolate Cake, with my Peanut Butter Blondies, on my Chocolate Cupcakes, or any other dessert your heart desires!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. We’re using this instead of vegetable oil in this cake to add extra richness!
- Peanut Butter – I recommend traditional (not natural) peanut butter (creamy, not crunchy) for the best results.
- Vanilla – Use real vanilla extract for the best flavor.
- Salt – A little salt balances all the flavors!
Recipe Substitutions & Variations:
- Dairy-free – Use your favorite dairy-free butter sticks.
- Other Nut Butters – I haven’t tested anything in this recipe besides peanut butter, but I think you could potentially use other nut butters. You may need to adjust the powdered sugar to taste, and add more heavy cream as needed.
How to Make Peanut Butter Frosting:
Step 1: Beat the Butter. In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 60 seconds.
Step 2: Add the Peanut Butter. Add the peanut butter and mix until well combined and creamy, scraping the sides and bottom of the bowl.
Step 3: Finish the Frosting. Add the powdered sugar, vanilla extract, heavy cream, and salt. Mix until smooth and creamy.
Serving + Storing:
Your frosting is now ready to use! Spread it on cakes, pipe it on cupcakes, or use it to frost cookie bars and brownies. Frosting can be stored in an airtight container in the fridge for 3-4 days before using.
Let come to room temperature and give it a quick mix to bring it back to a spreadable consistency. Frosting can also be frozen in a freezer safe container for 1-2 months. Thaw on the counter for 1-2 hours, or in the fridge overnight, before using.
Expert Baking Tips:
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes, you can do either!
Special Tools:
- Mixer – You’ll need a stand mixer or an electric mixer.
Recipes to Pair with Peanut Butter Frosting:
- Fudgy Brown Butter Brownies
- 5-Ingredient Brownies
- Buckeye Brownies
- Eggless Chocolate Cake
- Better-Than-Bakery Vanilla Cupcakes
- Brown Butter Sugar Cookies
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Peanut Butter Frosting
Ingredients
- 2 cups salted butter, softened at room temperature , 452 grams
- 2 cups creamy peanut butter, 500 grams
- 7 cups powdered sugar, or more to taste, 805 grams, or more to taste
- 2-3 tbsp heavy cream, 30-45 grams
- 1 tbsp vanilla extract
- pinch of salt
Instructions
- Make the Frosting: In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 60 seconds. Beat in the peanut butter until creamed with the butter. Mix in the powdered sugar in a few additions, using heavy cream as needed to help it combine. Mix in the vanilla, and a pinch of salt. Taste and add more powdered sugar and/or salt if desired.2 cups salted butter, softened at room temperature , 7 cups powdered sugar, or more to taste, 2-3 tbsp heavy cream, 1 tbsp vanilla extract , pinch of salt, 2 cups creamy peanut butter
- Serve & Store: Your frosting is ready to use! Frost a three-layer cake, 24 to 36 cupcakes (depending on how much frosting you use on each), or frost brownies, blondies, or cookies. If doing these latter options, you'll want to only make 1/3 to 1/2 a batch. Freeze any extra frosting for 1-2 months.
- Make-Ahead Tip: Frosting can be made-ahead and refrigerated in an airtight container for 3-4 days before using. Let it come to room temperature on the counter for 20-30 minutes or so before using, and it may need a quick mix with the mixer to bring it back to spreadable consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
