And yes, this truly is the creamiest peanut butter frosting you’ll ever taste.
This peanut butter frosting delivers 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 using!
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!
You’ll LOVE this stuff and find any excuse to whip it up. If you need inspiration, don’t miss this chocolate peanut butter cake or these chocolate cupcakes with peanut butter frosting.
Need some pairing inspiration? Try this peanut butter frosting with:
Print
Creamy Peanut Butter Frosting
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2.5 cups
- Category: Frosting
- Method: No Bake
- Cuisine: American
Description
This is the creamiest peanut butter frosting and tastes unbelievable on chocolate cupcakes, chocolate cake, or fudge brownies!
Ingredients
- 5 Tablespoons (71g) 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
Instructions
- 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 frosting is too thin or another Tablespoon of cream if frosting is too thick.
- Cover tightly and store for up to 1 week in the refrigerator.
Notes
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand)
- Peanut Butter: Use a commercial brand peanut butter such Skippy or Jif. Avoid natural, oily, or homemade peanut butters as the consistency will cause this frosting to separate and curdle.
- Quantity: This recipe is enough to frost 12-16 cupcakes, one 9-inch square or round cake, or one 9×13-inch quarter sheet cake with a thin layer of frosting. Follow the peanut butter frosting recipe from this chocolate sheet cake for any cake larger than that. Just as rich and creamy!
Reader Comments and Reviews
Can I substitute sweet butter for the unsalted butter in this recipe
Hi Charlene, that should be fine!
In place of heavy cream can I use heavy whipping cream for this recipe
Hi Charlene! Heavy cream and heavy whipping cream can be used interchangeably.
I don’t like when frostings are so full of powdered sugar that it makes them so sweet, so this recipe was just perfect! The peanut butter flavor comes through so nicely. I never leave reviews on cooking websites, but this was a must. I’ll be using this recipe again! It was just the perfect amount for 16 cupcakes.
I made this for the triple chocolate cake. It was definitely peanut butter-y, but personally, I think the cake needed more frosting, and I wanted it to be a little sweeter because the cake was so dark.
Hi Wendy, thanks so much for giving this a try! Feel free to 1.5x or 2x the recipe for more frosting next time. A bit more confectioners’ sugar will help sweeten it even more, but will make the frosting creamier as well. Hope these tips help for next time!
Everyone loves this when I make it
They say it’s phenomenal.
Hi Sally, Could you please give recommendations on how to make a cashew buttercream frosting? I was thinking about using this recipe and subbing the peanut butter for cashew butter, but am unsure if/what other changes should be made. I am trying to fulfill a request for my husband of an Italian wedding style cake that has a cashew buttercream frosting. I have thoroughly enjoyed every recipe of yours I have made and appreciate all the hard work you do bringing us amazing content. Thank you!
Hi Mel, thank you so much for the incredibly kind comment, and for following along! I’ve never tried substituting cashew butter for peanut butter in this frosting recipe, but you can certainly try it. That’s the first major change I would make to create a cashew buttercream. Let me know how it comes out!
Can you use this frosting to mix into a batter and make cakepops?
Absolutely!
Love the texture and creaminess of peanut butter icing, what can I use to create similar texture without nut butter flavor?
Hi Merrie, our vanilla and chocolate buttercreams are also very creamy and nut-free! Or you can browse all our frosting recipes here.
Can you freeze this icing?
Hi Deb, you can cover it tightly and freeze it. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
Hi Sally,
What if I can’t get heavy cream? Can I substitute something else?
Thank you!
Hi Lisa! Half and half (or even whole milk in a pinch) should do the trick for this frosting, but it may be a bit thinner.
Thank you so much for sharing this peanut butter recipe. First time making it, following the directions exactly and came out delicious and spreadable. Everyone loved it, even asking how I made homemade frosting. I’ll be making this again and looking forward to trying out other recipes in here. Thank you again Sally
Does this frosting have a texture like American buttercream? Like you can kind of feel the confectioners sugar in your mouth? or does is dissolve completely in the butter and PB?
Hi Kristyn, this frosting is similar to a creamy American style buttercream. If creamed correctly, you should not feel the confectioners’ sugar in the final product. It creams together smoothly with the butter and peanut butter. Let us know if you give it a try!
I made it and it was very good! It was smoother than I was expecting and I would definitely make it again, I might add a tiny bit less sugar actually but that is just because I love the PB taste, the recipe as-is was perfect.
I usually make Italian butter cream and flavor that with PB, but this was easier, faster and just as good. Different, but just as good. Thanks!
I love the peanut butter frosting but it did separate, I’m thinking it is overbeat. I put it refrigerator till cake cools and will see how it gets, maybe beat a bit again
Can this frosting be used in the same piping bag with your “favorite chocolate buttercream frosting” in order to make a swirl? Or are the textures/densities too different?
Should work perfectly! We did something similar in this banana cupcake recipe. Enjoy!
This frosting was so delicious!! I made it to top your super moist chocolate cupcakes. So yummy and everyone loved them! My sister said it tasted like a Reese! Thank you for another great recipe.
Can you double or triple this recipe and will it still work the same way ?
Hi Cass, yes, you can double or triple this recipe. Just be careful so as not to overwhelm your mixer.
Made half of the recipe to top off your Chewy Fudgy Brownies. So Yummy!
Would crunchy peanut butter work for this recipe?
Hi Jane! We really recommend sticking with creamy peanut butter for best texture.
I used this recipe for the filling of your peanut butter sandwich cookies. Excellent!
Does this firm up in the fridge or freezer?
Hi Justina, no it does not. It obviously freezes, but will thaw nicely.
This recipe turned out exactly as promised. It was so delicious I had to hide it in the fridge to ensure that I had enough for my chocolate cupcakes.
Thank you
I want to use this recipe on top of the chocolate chip cookie cake recipe… I plan to make about half the batch of frosting as called for in the recipe, but do you recommend thickening the frosting with more powdered sugar to get the stiff consistency for piping as decorating on the cake? Thanks in advance!
Hi Stephanie! The frosting is plenty thick to pipe as written, but you can add additional confectioners’ sugar if you desire an even thicker frosting. (Or, you can replace some of the butter with shortening for a crusting frosting.) Enjoy!
This icing was delicious. I made it with half &half vs heavy cream and also doubled the recipe for a three layer cake.
Hello , Can this be made in advance and frozen ?
Hi Ashley, You can cover it tightly and freeze it. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
I made the chocolate small cake recipe sally has and decided to make this frosting to go with it and they taste amazing together! The frosting was so easy to make with only a few ingredients. It’s also exactly how sally describes it, like a silky creamy peanut butter. It’s not very sweet so it worked well on my chocolate cake. I halved the recipe and it turned out great with the perfect amount for my 6 inch single layer cake.
How long can this frosting stay at room temperature?
Hi Alexandra, It’s fine at room temperature for one day. After that we recommend storing for up to 1 week in the refrigerator.
I am peanut butters #1 fan ❤️
This recipe is absolutely delicious. I double so I could fill the cake with PLENTY of peanut butter Yumminess! I sent pieces home with my kids friends and one of the moms texted me and asked to marry me, it is they good ❤️
Worked perfectly for me.made my wife a birthday cake,she loves peanut butter . I made a triple fudge Bundt cake filled the inside with this frosting and frosted the outside tastes awesome!!!
This didn’t work for me. Turned out thick and crumbly. I couldn’t seem to save it no matter what I tried. It tasted good and I ended up using it as a filing layer but it definitely was not creamy or spreadable.
Can regular milk be used
Hi Sasha, Yes, Any milk is OK!
While this recipe is delicious, I added two cups of peanut butter, and that took it over the top!
Excellent recipe.
Made my hubby’s Valentine’s Black Joe Cake perfect!