Peanut Butter Frosting


Peanut Butter Frosting is like a delicious slice of heaven. It’s thick, creamy, and tastes so good on a nice, warm piece of chocolate cake. I prefer chocolate cake over any other flavor. But I love peanut butter frosting too much to let this stop me from eating it on vanilla cakes, strawberry cakes, or probably even carrot cakes (though they look weird).

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Fluffy Peanut Butter Frosting

This peanut butter frosting is light and fluffy — the perfect topping for brownies or chocolate cake. Sweet but not too sweet; peanut buttery but not greasy. This creamy frosting tastes wonderful and won’t overpower your brownies

Recipe Summary


10 mins


10 mins




2 cups

Peanut Butter Frosting


Decrease Serving

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The original recipe yields 16 servings of ingredients Checklist

  • 1 cup creamy peanut butter
  • ½ cup butter softened
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk, or as needed


Instructions Checklist

  • Step 1Beat peanut butter and butter in a medium bowl until creamy and combined.
  • Step 2Gradually blend in sugar; when the mixture thickens, begin incorporating milk, 1 tablespoon at a time, until frosting is thick and spreadable.
  • Step 3Beat at high speed until light and fluffy, about 3 minutes.

Creamiest Peanut Butter Frosting

Peanut Butter Frosting

And yes, this truly is the creamiest peanut butter frosting you’ll ever taste.

This peanut butter frosting delivers a BIG flavor. The base of the recipe is just a little bit of butter and a massive amount of peanut butter. Heavy cream adds to its creamy texture. And unlike most frostings, it’s not loaded with confectioners’ sugar. There’s only 1 cup, so don’t expect a cloyingly sweet frosting. All you taste is peanut butter. Pure peanut butter with a creamier, silkier texture.

What Peanut Butter is Best for Frosting?

For the best texture, use processed creamy peanut butter such as Jif or Skippy, the same kind I recommend for peanut butter blossoms and peanut butter eggs. Natural-style peanut butter is wonderful for eating and cooking, but I do not recommend it for this recipe as the oily consistency will cause this frosting to separate and curdle. You can, however, use natural peanut butter in my peanut butter cookies if you have a jar that needs us!

Can you Pipe This Frosting?

Despite the creamy texture, this peanut butter frosting pipes beautifully onto cakes and cupcakes. It won’t keep any super intricate piped designs, but a simple swirl from the Wilton 1M piping tip stays intact!

Creamy Peanut Butter Frosting

  • Prep Time:5 minutes
  • Cook Time:0 minutes
  • Total Time:5 minutes
  • Yield:2.5 cups


This is the creamiest peanut butter frosting and tastes unbelievable on chocolate cupcakes, chocolate cake, or fudge brownies!


  • 5 Tablespoons (75g) of unsalted butter, softened to room temperature
  • 1 cup (250g) creamy peanut butter*
  • 1 cup (120g) confectioners’ sugar
  • 1/3 cup (80ml) heavy cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt


  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/4 cup more confectioners’ sugar if the frosting is too thin or another Tablespoon of cream if the frosting is too thick.
  2. Cover tightly and store for up to 1 week in the refrigerator.


  1. Peanut Butter: Use a commercial brand of peanut butter such Skippy or Jif. Avoid natural, oily, or homemade peanut butter as the consistency will cause this frosting to separate and curdle.
  2. Quantity: This recipe is enough to frost 12-16 cupcakes, one 9×9 inch cake, or one 9×13 quarter sheet cake with a thin layer of frosting

Tips for Making Peanut Butter Frosting

  • While chunky or creamy peanut butter can work in this peanut butter frosting recipe, I don’t recommend using chunky unless you don’t intend to pipe the frosting. The little peanut pieces will clog up your frosting tips in a second.
  • don’t recommend using natural peanut butter (the kind that separates, you know the one that you usually need to stir before using). I haven’t tried it myself but I’m pretty certain that it wouldn’t work too nicely work with this recipe (it would be too oily).
  • This peanut butter frosting pipes very nicely as written. However, for a stiffer frosting, you can add ½-1 cup (65-125g) of powdered sugar.

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How Many Cupcakes/How Much Cake Will this Peanut Butter Frosting Cover?

  • If you’re generously frosting your cupcakes (as seen in my cupcake photo below), then this frosting will handily cover 12-15 cupcakes. If you’re being a bit more modest, it will cover 24 (I covered 24 cupcakes with peanut butter frosting rosettes using the 1M tip).
  • This frosting will also cover a 9×13 sheet cake or a round 2-layer 8″ or 9″ cake. Now I’m just thinking about how I want to make a cake with this frosting and then cover it with ganache… Yum!
Peanut Butter Frosting


Oh, and do you have any requests for other frosting recipes you’d like to see? I’m currently working on caramel but would love any suggestions that you have!

How to Make Peanut Butter Frosting

Peanut Butter Frosting

A silky smooth but perfectly pipeable peanut butter frosting that’s the perfect complement to any cake or cupcake. Also great for just eating by the spoonful!

Course: Frosting

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 12 generously frosted cupcakes or 24 modestly frosted cupcakes

Calories: 381kcal


  • ▢1 cup unsalted butter softened to room temperature (226g)
  • ▢1 cup creamy peanut butter (245g)
  • ▢3 cups powdered sugar (375g)
  • ▢1 teaspoon vanilla extract
  • ▢½ teaspoon salt
  • ▢2 Tablespoons milk


  • Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.  
  • Gradually (about ⅓ cup at a time), with the mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined. 
  • Stir in vanilla extract and salt.
  • With the mixer on low speed, add milk and stir until well combined. Gradually increase speed to high and beat for 30 seconds.  
  • Spread or pipe frosting onto completely cooled cupcakes or cake.


This cake will frost a 9×13 sheet cake, a 2-layer round 8″ or 9″ cake, 24 cupcakes, or will generously frost 12 cupcakes (as seen in photos)

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Serving: 1/12th batch | Calories: 381kcal | Carbohydrates: 34g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 199mg | Potassium: 148mg | Fiber: 1g | Sugar: 32g | Vitamin A: 477IU | Calcium: 17mg | Iron: 1mg


A frosting decorating bag filled with The Best Peanut Butter Buttercream Frosting laying on a white table in front of a batch of unfrosted Chocolate Cupcakes.

How much frosting will you need?  That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Peanut Butter Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake.  If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife.  If you swirl on the frosting with a pastry bag as we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl

Related Post: Apple Pear Crisp With Peanut Butter


What type of Peanut Butter should I use?

We like to use Creamy style Peanut Butter but you definitely can use whatever type of Peanut Butter you have on hand. The crunchy-style peanut butter will add a nice texture to the frosting but it also might make it a little harder to pipe through a decorating bag.

Does the frosting need to be refrigerated?

No, the frosting does not need to be refrigerated. For example, brownies frosted with this Peanut Butter Buttercream would be fine left out on the counter for 2-3 days if the pan was tightly covered with aluminum foil. That said, we usually refrigerate our frosted desserts to keep the baked good from going stale even if the frosting would be fine. We think frosting tastes best at room temperature so we will then remove the item from the refrigerator a couple of hours before we will serve them.

How do I store any leftover frosting?

Frosting stored in an air-tight container in the refrigerator should be good for up to a week. If you carefully wrap the frosting to avoid freezer burn, the frosting should be fine in the freezer for 3-4 months.

What should I do if my frosting is too sweet?

One thing you can do if it seems too sweet for your palette is to add a pinch of salt to the frosting. But please note that a little salt goes a long way. We cannot stress enough that a pinch (10-15 granules of regular table salt) is all you usually need. Even 1/4 a teaspoon of salt would probably ruin the frosting. Add the salt and mix again and see if that has cut down on the sweetness level.

What should I do if my frosting turned out too thick?

Add another teaspoon of milk and mix again. Continue to add the milk, a teaspoon at a time, until the frosting is the consistency that you like it.

Is there a substitute for the milk?

Yes. You can use Half n’ Half or Whipping Cream or even almond milk or another milk substitute.

Related Post: Apple Crisp With Peanut Butter


How much frosting will you need?
That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Peanut Butter Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake.  If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife.  If you swirl on the frosting with a pastry bag as we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

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