Peanut Butter Frosting Recipe

This peanut butter frosting is rich, creamy, and packed with bold peanut butter flavor. It’s the perfect topping for cupcakes, cakes, brownies, or even cookies. Whether I’m baking for a party or just making something sweet for myself, this frosting never disappoints.

Why You’ll Love This Recipe

I love how easy this frosting is to make with just a few pantry staples. It has the perfect balance of sweet and salty, and it spreads beautifully on baked goods. It’s thick enough to pipe onto cupcakes, but soft enough to melt in my mouth. If I want a crowd-pleasing frosting that stands out from the usual vanilla or chocolate, this one always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Peanut butter (creamy works best)

• Unsalted butter

• Powdered sugar

• Vanilla extract

• Milk or heavy cream

• Pinch of salt (optional, depending on how salty the peanut butter is)

Directions

1. I start by creaming together the peanut butter and softened butter in a large bowl using a hand mixer or stand mixer until the mixture is smooth and fluffy.

2. I gradually add the powdered sugar, mixing on low at first to avoid a sugar cloud, then increasing the speed until fully incorporated.

3. I stir in the vanilla extract and a pinch of salt if I feel the frosting needs it.

4. I add milk or cream, one tablespoon at a time, beating the frosting until it reaches the consistency I want—creamy and spreadable.

5. Once everything is combined, I give it one final whip for a minute or two to make it extra fluffy.

Servings and timing

This recipe makes enough frosting to generously frost 12 cupcakes or a 9×13-inch cake.
Prep time: 10 minutes
Cook time: None
Total time: 10 minutes

Variations

• Chocolate Peanut Butter Frosting: I mix in a couple of tablespoons of unsweetened cocoa powder for a chocolatey twist.

• Crunchy Texture: I swap creamy peanut butter for crunchy for added texture.

• Maple Flavor: I add a teaspoon of maple syrup for a sweet, autumn-inspired version.

• Vegan Version: I use plant-based butter and non-dairy milk.

• Sweeter Frosting: I add extra powdered sugar if I want it sweeter or stiffer for piping.

storage/reheating

I store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using it again, I let it sit at room temperature for 20–30 minutes, then re-whip it to bring back the fluffy texture. If needed, I add a splash of milk to soften it further.

FAQs

How can I make this frosting smoother?

I make sure both the peanut butter and butter are at room temperature before mixing. Beating them well together helps create a smooth base.

Can I use natural peanut butter?

I prefer not to, as natural peanut butter tends to separate and makes the frosting too oily or runny. Regular creamy peanut butter gives the best results.

Is this frosting good for piping?

Yes, I’ve piped it onto cupcakes with great success. It holds its shape well as long as it’s not too warm.

Can I freeze peanut butter frosting?

Yes, I freeze it in an airtight container for up to 2 months. I thaw it in the fridge overnight and re-whip before using.

What cakes go best with peanut butter frosting?

I love pairing it with chocolate cake, banana cake, or even vanilla cupcakes. It also works great on brownies or sandwiched between cookies.

Conclusion

This peanut butter frosting is one of my go-to recipes whenever I want a rich, flavorful topping that’s just a little different. It’s fast, easy, and pairs perfectly with so many baked treats. Once I tried it, it quickly became a favorite in my kitchen.