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Written ByDorothy Kern
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Fluffy Peanut Butter Frosting is one of my favorite frosting recipes. It’s smooth, it’s creamy, and it just might be the best buttercream frosting recipe ever.
Easy Peanut Butter Frosting Recipe
When I say that this is the best peanut butter icing recipe, I’m 100% serious! It’s smooth enough to go on any dessert or you can literally skip that whole process and gobble this peanut butter buttercream up with a spoon. Seriously – no judgment at all – I’ve been there!
Many people actually ask me what I think this whipped peanut butter frosting tastes best with, and anything chocolate is always a win. Frost chocolate cookies or top your favorite chocolate cake it!
Why you’ll love this recipe!
- It’s fluffy and creamy whipped buttercream frosting.
- All you need are six simple ingredients for this recipe.
- The rich and creamy texture is perfection!
Ingredients Needed
- Peanut Butter – creamy works best so that you keep a smooth texture.Be sure to use no-stir peanut butter.
- Unsalted butter – softened at room temperature.You can swap salted butter but be sure to reduce the added salt.
- Heavy whipping cream – I always add heavy cream to my frosting recipes because it makes them more fluffy and whipped.
How to make Peanut Butter Frosting
- Beat peanut butter and butter in a large bowl with a hand mixer until creamy (or in the bowl of a stand mixer fitted with the paddle attachment).
- Mix in 1 cup of powdered sugar at a time, slowly, until the mixture is crumbly. Add salt and vanilla extract and mix again.
- Add in heavy whipping cream and beat frosting until smooth, adding more heavy whipping cream until you reach the desired consistency (I always add 6 tablespoons). You can use milk if you want but it won’t be as fluffy.
- Pipe or frost as desired.
Pair this with…
- Chocolate Cupcakes are perfect with peanut butter frosting.
- Make peanut butter Frosted Brownies
- Homemade Peanut Butter Oreos with PB icing
Expert Tips
- Store frosting in an airtight container and keep it in the fridge. For best results, use it within 2 days.
- You can freeze peanut butter frosting for up to 3 months.
- I prefer using a stand mixer to make frosting because it will incorporate the powdered sugar into the butter and peanut butter mixture better, allowing you to use less heavy cream. Stand mixers also whip the cream better, making the frosting even fluffier.
FAQs
Why is my peanut butter frosting grainy?
If you didn’t mix the frosting all the way, you might notice a grainy texture. Add some extra whipping cream if needed and mix until it’s not grainy any longer.
Why did my peanut butter frosting separate?
The biggest reason that the frosting separates is that people use natural peanut butter. Make sure to use a no-stir peanut butter.
How do you thicken peanut butter buttercream?
The easiest way to thicken frosting is to add more powdered sugar. You can also add more peanut butter to help with the texture as well.
How can I make my frosting taste better?
Frosting is actually very forgiving. Take a bite and see what you think can make it taste better. Add more sugar, change up the type of peanut butter, or even melt and mix in some chocolate chips. There are always ways to enhance flavors!
Peanut Butter Frosting
4.86 from 14 votes
This easy peanut butter buttercream recipe is a from scratch buttercream full of peanut butter! It's creamy and the perfect frosting for cakes, cupcakes, or brownies!
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Yield 24 servings
Serving Size 1 serving
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Ingredients
- 1 cup (268g) creamy peanut butter
- ½ cup (113g) unsalted butter softened
- 4 cups (452g) powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 6 tablespoons (90ml) heavy whipping cream
Instructions
Beat peanut butter and butter in a large bowl with a hand mixer until creamy (or in the bowl of a stand mixer fitted with the paddle attachment).
Mix in 1 cup of powdered sugar at a time, slowly, until mixture is crumbly. Add salt and vanilla and mix, then add 1 tablespoon of heavy whipping cream.
Beat frosting until smooth, adding more heavy whipping cream until you reach the desired consistency (I always add 6 tablespoons).
Pipe or frost as desired.
Recipe Video
Recipe Notes
- Store frosting in an airtight container and keep it in the fridge. For best results, use it within 2 days.
- You can freeze peanut butter frosting for up to 3 months.
- I prefer using a stand mixer to make frosting because it will incorporate the powdered sugar into the butter and peanut butter mixture better, allowing you to use less heavy cream. Stand mixers also whip the cream better, making the frosting even fluffier.
Recipe Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 75mg | Potassium: 72mg | Sugar: 20g | Vitamin A: 175IU | Calcium: 8mg | Iron: 0.2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
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Last Updated on February 12, 2023
Dorothy Kern
Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.
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14 Comments
This frosting is so so good. I let the leftover set up in the fridge, scooped out small balls then dipped in setting chocolate for peanut butter truffles. They were heavenly.
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