Peanut Butter Frosting

5 from 2 votes

This creamy peanut butter frosting is rich, fluffy, and just the right amount of sweet. It comes together in minutes with simple pantry ingredients. Perfect for piping tall swirls on cupcakes, frosting chocolate cakes, or sandwiching between cookies.

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Prep Time 10

Total Time 10

Servings servings

Ingredients

▢ 1 cup unsalted butter - softened to room temperature, 226g
▢ 1 cup creamy peanut butter - 256g
▢ 1/8 teaspoon kosher salt
▢ 1 teaspoon pure vanilla extract
▢ 3 1/2 cups powdered sugar - 420g
▢ 3 tablespoons whole milk or heavy cream - 45g

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Instructions

Add 1 cup softened butter and 1 cup peanut butter to a medium size bowl. With an electric mixer, cream the butter and peanut butter until smooth.
Then, stir in 1/8 teaspoon kosher salt and 1 teaspoon vanilla extract until combined.
Gradually add in 3 1/2 cups powdered sugar, mixing in between each addition, until combined.
Add in milk, one tablespoon at a time, until desired consistency is reached.
Use the frosting immediately to decorate cakes, cookies and cupcakes or store in the refrigerator to use later.

Notes

Dairy-Free note: To make this recipe dairy-free, use 1/2 cup of vegan butter and 1/2 cup of palm shortening instead of the butter. Use a non-dairy milk instead of the milk or heavy cream.
Gluten-free note: This frosting is naturally gluten-free, but always double-check your ingredients if you have celiac like I do.
Decorating: This recipe makes enough to pipe tall swirls on 12 cupcakes or spread a thinner layer on 24 cupcakes, a 9x13 sheet cake, or cover a double layer 9-inch cake. Double the batch for decorating layer cakes or generous piping.
Make ahead: You can make this frosting up to 3 days in advance. Store in the fridge, bring to room temperature, and rewhip before using. Freeze for longer storage up to 1 month.

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