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Peanut Butter Frosting

Peanut Butter Frosting is fast, easy and absolutely delicious. Perfect on cakes, cupcakes or anything with chocolate!
Course Dessert
Cuisine American
Keyword peanut butter frosting
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 See Recipe Notes below
Calories 253kcal
Author Toni Dash

Equipment

  • mixer

Ingredients

  • 1 cup (2 sticks) unsalted butter room temperature
  • 3/4 cup creamy peanut butter room temperature
  • 2 1/2 cups powdered sugar
  • 1-2 tbsp heavy whipping cream

Instructions

  • Using a mixer, cream the butter and peanut butter together until smooth and creamy.
  • Add in the powdered sugar and mix well.
    If the frosting is too thick to pipe or for your preference add 1-2 tablespoons of heavy whipping cream to thin it out.
  • Pipe or spread the frosting as desired.

Video

Notes

Pro Tips
  • Use shelf stable peanut butter.
  • Do not use natural peanut butter requiring mixing. 
  • Make sure the peanut butter and butter are room temperature before starting the recipe.
 
The volume of the peanut butter frosting recipe will cover:
  • 16 cupcakes piped as shown in the photos
  • At least 24-32 cupcakes if spreading the frosting (not piping)
  • Frosting a 9-inch by 13-inch sheet cake
  • 2 layer cake: would thinly frost between layers and the outside without additional frosting decoration
  • 3 layer 'naked cake': fill between the layers and thinly swipe the outside

Nutrition

Calories: 253kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 58mg | Potassium: 83mg | Fiber: 1g | Sugar: 19g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg