Peanut Butter Frosting

This easy peanut butter frosting recipe is ultra creamy, silky smooth, perfectly light and fluffy, and great for piping or spreading onto cakes and cupcakes.

Author Amber Brady

Prep Time 10

Total Time 10

Yields servings

Ingredients

1 cup (226 g) unsalted butter, (2 sticks) room temperature
1 cup (256 g) creamy peanut butter, like Jif or Skippy; SEE NOTES
¼ tsp salt
3 cups (360 g) powdered sugar
1 tsp vanilla extract
2 Tbsp milk, or non-dairy milk

Instructions

In a large bowl, combine the butter, peanut butter, and salt. Use an electric mixer to beat ingredients together until combined.
Add the powdered sugar 1 cup at a time, mixing well between each addition. Scrape the sides of the bowl as needed.
Add the vanilla extract and mix to combine with the other ingredients.
Mix in the milk 1 Tablespoon at a time, until the desired consistency. Spread or pipe frosting onto cooled cakes, cupcakes, brownies, cookies, etc.

Notes

YIELD: Approximately 4 cups of frosting which will frost up to 18 cupcakes piped generously (as pictured) or 24+ cupcakes frosted modestly, OR a 9×13-inch sheet cake, OR a two-layer 8 or 9-inch round cake.
Creamy Peanut Butter - Use a firm, no-stir peanut butter.
Natural Peanut Butter may make the frosting oily or gritty.
Chunky Peanut Butter may be used if you plan to spread the frosting, instead of piping it.

Nutrition