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Homemade Peanut Butter Frosting

Homemade Peanut Butter Frosting

  • Total Time: 10 minutes
  • Yield: 12 cupcakes or a 2-layer 8-inch cake 1x

Ingredients

Scale
  • 2 sticks (1 cup) unsalted butter, room temperature
  • ¾ cup creamy peanut butter
  • 3 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 2–3 tbsp heavy cream or milk (adjust for desired consistency)
  • Pinch of salt (optional, enhances flavor)

Instructions

  1. Cream the butter and peanut butter: In a large mixing bowl, beat the room-temperature butter and creamy peanut butter together using a hand mixer or stand mixer on medium speed until smooth and fluffy, about 2–3 minutes.
  2. Add powdered sugar: Gradually add the sifted powdered sugar, 1 cup at a time, beating on low after each addition to prevent a sugar cloud. Scrape down the sides as needed.
  3. Flavor and texture: Mix in the vanilla extract. Then add heavy cream or milk, 1 tablespoon at a time, until you reach your desired creamy, spreadable consistency.
  4. Whip it up: Increase the mixer speed to medium-high and beat for an additional 2–3 minutes to make the frosting extra light and fluffy.
  5. Use or store: Spread immediately onto cooled cakes, cupcakes, or brownies. If not using right away, store covered in the refrigerator for up to 5 days. Let come to room temperature before re-whipping for best texture.

Notes

  • For an extra-special touch, sprinkle frosted desserts with chopped peanuts or drizzle with melted chocolate.
  • Author: Sabrine Jay
  • Prep Time: 10 minutes
  • Method: Mixing

Nutrition

  • Serving Size: 1 cupcake's worth
  • Calories: 210

Keywords: frosting, peanut butter, baking