This Peanut Butter Frosting recipe is so easy and made completely from scratch. There's no lack of peanut butter flavor in this creamy buttercream! It goes wonderfully on cakes, cupcakes, brownies, and cookies.
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 24
Ingredients
1 ⅓cups(300g)unsalted butter, softened and cut into pieces
½cup(135g)creamy peanut butter
3cups(360g)confectioners' sugar, sifted
2tablespoonspeanut butter powder
⅛teaspoonsalt
3-4tablespoonsheavy cream
Instructions
Using a stand mixer fitted with the paddle attachment or handheld electric mixer, beat the butter and peanut butter on medium-high speed for 1-2 minutes, until smooth and creamy. Scrape down the sides and bottom of the bowl.
Add half of the sugar, the peanut butter powder, and the salt. Beat on medium-high speed for 1/2 minutes. (Turn the mixer up slowly or the sugar will fly everywhere.) Scrape down the sides and bottom of the bowl.
Add the remaining sugar and beat for another 1-2 minutes. Scrape down the sides and bottom of the bowl.
With the mixture at low speed, add 1 tablespoon of cream at a time. Let the first addition mix in thoroughly before adding the next and stop to check the consistency before adding more. You may not need but 1 tablespoon of cream depending on how you wish to use the frosting.
Once the cream is fully incorporated, turn the speed up to medium-high and beat for 1-2 minutes. The frosting should be light and fluffy.
Notes
The butter must be properly softened. It should be soft enough to bend but not so soft that it looks oily.
Use a commercial peanut butter like Jif or Skippy. Avoid natural peanut butter because the consistency isn’t the same and could make the frosting too oily.
Makes about 4 cups which is enough frosting to for 24 cupcakes or a two-layer 9-inch cake. Increase the recipe by 1.5x if you need extra frosting for piping details.
Make ahead tips
Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple hours before using, then beat it with an electric mixer if needed.
Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.