Why is my peanut butter frosting separating?

Your homemade peanut butter frosting might separate if your ingredients are too cold or too warm. Make sure your frosting peanut butter and butter are at room temperature before starting your recipe.

Does peanut butter frosting have to be refrigerated?

If you are not assembling your treats right away, store peanut butter frosting in an airtight container in the refrigerator until you’re ready to use it. It may stiffen up a bit in the fridge, so stir it before using it. Treats with peanut butter cream icing can be stored at room temperature for a day but wrap or cover any leftovers and refrigerate them after that.

Can you make peanut butter frosting vegan?

I haven’t tried to, because the heavy cream helps give the perfect peanut butter cream frosting texture. Readers have reported success with substituting coconut milk for a vegan version.

What is the best frosting to frost a cake?

I think this peanut butter frosting is the best! It’s made with simple ingredients, super creamy, and not too sweet. It’s also versatile enough to use on cakes, cookies, cupcakes, brownies, or used as a filling. This is the best frosting for Chocolate Peanut Butter Cup Cake !

Ultra Creamy Peanut Butter Frosting | 5 Simple Ingredients!

Peanut Butter Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This amazing peanut butter frosting is ultra creamy, smooth, and so so yummy! Easy to whip up, you will love this topping for cakes, cupcakes, and brownies…or right off the spoon!

Author: Tiffany
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 1 cake 1x
Category: Desserts
Method: Mix
Cuisine: American

Ingredients

Scale

16 Tbsp unsalted butter, soft (224g)
1 cup peanut butter, smooth (258g)
1 tsp vanilla (make your own) (4g)
3 cups powdered sugar (make your own) (330g)
4 Tbsp heavy whipping cream (60g)

Cook Mode Prevent your screen from going dark

Instructions

In the bowl of a stand mixer, or a large bowl with a hand mixer, use the flat paddle to beat the butter on medium-high until it is very, very smooth. Pause the mixer every minute or so to scrape down the sides.
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 of times.
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.
When you’ve added 3 cups of powdered sugar, taste the frosting and if desired, add the remaining ¼ cup of powdered sugar and mix well. The frosting will look a bit grainy at this point. That’s normal.
Remove the paddle attachment, 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 Tablespoon for about 30 seconds before adding another.
When you’ve added all the heavy whipping cream, let the mixer whip for another 30 seconds and then turn it off. The peanut butter frosting will lighten up in color and become incredibly fluffy. Use it on your cakes, cupcakes, or fillings as desired!

Notes

There is no need to add salt to the creamy peanut butter icing recipe because the peanut butter already contains salt.
The heavy whipping cream is not optional because this is what makes it the creamiest peanut butter frosting ever!
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 to avoid the frosting turning out overly sweet.
If you want to pipe the frosting but don’t have a piping bag, you can use a resealable bag, snip the corner off, and place a frosting tip inside.

Find it online: https://dontwastethecrumbs.com/peanut-butter-frosting/