Peanut Butter Frosting
Peanut Butter Frosting is fast, easy and absolutely delicious. Perfect on cakes, cupcakes or anything with chocolate!
Servings 16 See Recipe Notes below
Calories 253kcal
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.
- 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