Peanut Butter Frosting

This peanut butter frosting is ultra creamy, smooth, and oh-so-flavorful! Made with only 5 simple ingredients, you will love this as your favorite topping for cakes, cupcakes, healthier chocolate chip cookies, and even brownies or fillings!

In the Crumbs house, we love peanut butter everything. On my blog, I’ve shared with you my recipes for homemade peanut butter cups, peanut butter chocolate chip cookies, chocolate peanut butter no bakes, and even a chocolate peanut butter smoothie!

It’s only natural then, that I share with you my favorite recipe for frosting…

Peanut butter frosting.

It’s made with only 5 simple ingredients, super flavorful, ultra-creamy, and NOT sugary sweet. Your family will absolutely love using this peanut butter frosting recipe to top your cakes, cupcakes, cookies and even black bean brownies!

Peanut Butter Frosting Ingredients

• 16 Tbsp unsalted butter, soft
• 1 cup peanut butter, smooth
• 1 tsp vanilla (make your own)
• 3 – 3 ¼ cup powdered sugar (make your own)
• 4 Tbsp heavy whipping cream

Note: Since the heavy whipping cream is what makes this peanut butter icing so creamy and silky, it’s not an optional ingredient for this recipe!

How to Make Peanut Butter Frosting

Step 1. In the bowl of a stand mixer, or a large bowl with a hand mixer, use the flat paddle beat the butter on medium high until it is very, very smooth. Pause the mixer every minute or so to scrape down the sides.

Step 2. When the butter is very smooth, add the peanut butter and vanilla. beat on medium high until the butter and peanut butter are thoroughly incorporated. You may have to pause the mixer to scrape down the sides a couple times.

Step 3. Turn the mixer to medium low and add the powdered sugar, 1/2 cup at a time, letting each measure incorporate into the mixture before adding the next half cup.

Step 4. When you’ve added 3 cups powdered sugar, taste the frosting and if desired, add the remaining 1/4 cup powdered sugar and mix well. The frosting will look a bit grainy at this point. That’s normal.

Step 5. Remove the paddle blade, scrape the frosting from the blade into the bowl, and secure the whisk attachment. Turn the mixer on high and add the heavy whipping cream 1 Tbsp at a time, letting the mixer incorporate each teaspoon for about 30 seconds before adding another.

Step 6. When you’ve add all the heavy whipping cream, let the mixer whip for another 30 seconds and then turn it off. the frosting will lighten up in color and become incredibly fluffy. use on your cakes, cupcakes, or fillings as desired!

Peanut Butter Icing Recipe Notes

• There is no need to add salt because of the peanut butter.
• The heavy whipping cream is not optional because this is what makes it so creamy!
• I have only used natural peanut butter (skippy’s natural) which contains peanuts and salt, but Jif or regular Skippy should work. if your peanut butter has added sugar (including high fructose corn syrup), you may want to use less powdered sugar.

Peanut Butter Frosting FAQs

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Peanut Butter Frosting

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This peanut butter frosting is ultra creamy, smooth, and oh-so-flavorful! Made with only 5 simple ingredients, you will love this as your favorite topping for cakes, cupcakes, healthier chocolate chip cookies and even brownies or fillings.

• Author: Tiffany
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 1 cake 1x
• Category: desserts
• Method: mix
• Cuisine: American

Ingredients

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• 16 Tbsp unsalted butter, soft
• 1 cup peanut butter, smooth
• 1 tsp vanilla (make your own)
• 3 – 3 ¼ cup powdered sugar (make your own)
• 4 Tbsp heavy whipping cream

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Instructions

1. In the bowl of a stand mixer, or a large bowl with a hand mixer, use the flat paddle beat the butter on medium high until it is very, very smooth. Pause the mixer every minute or so to scrape down the sides.
2. When the butter is very smooth, add the peanut butter and vanilla. beat on medium high until the butter and peanut butter are thoroughly incorporated. You may have to pause the mixer to scrape down the sides a couple times.
3. Turn the mixer to medium-low and add the powdered sugar, ½ cup at a time, letting each measure incorporate into the mixture before adding the next half cup.
4. When you’ve added 3 cups powdered sugar, taste the frosting and if desired, add the remaining ¼ cup powdered sugar and mix well. The frosting will look a bit grainy at this point. That’s normal.
5. Remove the paddle blade, scrape the frosting from the blade into the bowl, and secure the whisk attachment. Turn the mixer on high and add the heavy whipping cream 1 Tbsp at a time, letting the mixer incorporate each teaspoon for about 30 seconds before adding another.
6. When you’ve add all the heavy whipping cream, let the mixer whip for another 30 seconds and then turn it off. the frosting will lighten up in color and become incredibly fluffy. use on your cakes, cupcakes, or fillings as desired!

Notes

• There is no need to add salt because of the peanut butter.
• The heavy whipping cream is not optional because it adds that creamy silkiness.
• I have only used natural peanut butter (skippy’s natural) which contains peanuts and salt, but Jif or regular Skippy should work. if your peanut butter has added sugar (including high fructose corn syrup), you may want to use less powdered sugar.

Nutrition

• Serving Size: 2 Tbsp
• Calories: 140