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This Peanut Butter Frosting recipe is the absolute best for any peanut butter lover! It is a simple, 6-ingredient buttercream that is smooth, creamy, and has the perfect level of sweetness. Whether you need it for cakes, cupcakes, or brownies, this fluffy frosting is so good you might just find yourself eating it by the spoonful.
When I say that this is the best Peanut Butter Icing, I’m serious! It’s smooth enough to go on any dessert, like cupcakes or cake. You could also eat this frosting by the spoonful, that’s how good it is. We are huge peanut butter lovers in my house so when something has peanut butter in it, you know we’ve tested it extensively!
What makes this the best peanut butter icing is the addition of heavy whipping cream. Most recipes use milk, but heavy cream makes the texture extra light and whipped, perfect for piping high on cupcakes. By using a standard no-stir creamy peanut butter, you ensure a silky-smooth finish that won’t separate or feel oily.
How to make fluffy peanut butter frosting: Beat 1 cup of creamy peanut butter and ½ cup of softened unsalted butter until creamy. Slowly mix in 4 cups of powdered sugar, 1 cup at a time, until the mixture is crumbly. Add vanilla, salt, and 6 tablespoons of heavy whipping cream, beating on high until the frosting is smooth and doubled in fluffiness.
Peanut Butter Icing Ingredients
- To maintain a consistent, smooth texture, be sure to use a regular no-stir creamy peanut butter (like Jif or Skippy). Natural peanut butters that require stirring can cause the buttercream to break or become too oily.
- Powdered Sugar (also called confectioners’ sugar) is the backbone of any icing recipe.
- Unsalted butter should be softened at room temperature. You can swap salted butter but be sure to reduce the added salt to a pinch.
- I always add heavy whipping cream to my frosting recipes because it makes them more fluffy.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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How Much Frosting This Makes
This recipe makes enough frosting for:
- 24 cupcakes (12 if piled super high)
- One 9×13-inch sheet cake
- 8-inch layer cake (with 2 layers)
- Approximately 36 cookies (great on chocolate sugar cookies)
- Double the recipe to make a 9-inch layer cake or if you want to pile frosting high on cupcakes.
Dorothy’s Expert Frosting Tips
- For the fluffiest results, I always recommend using a stand mixer fitted with the paddle attachment. It incorporates the powdered sugar into the butter and peanut butter more effectively, allowing you to use less heavy cream while making the frosting much airier.
- This recipe is highly adaptable. I typically add 6 tablespoons of heavy cream for a light, pipeable consistency, but you can add more or less depending on whether you are frosting a sheet cake or piping intricate designs on cupcakes.
- Peanut Butter Frosting can “crust” over as it sits out. To avoid this, store in an airtight container. If this happens, add a splash of cream and stir to soften.
Peanut Butter Frosting
Recipe Video
Ingredients
- 1 cup (268g) creamy peanut butter
- ½ cup (113g) unsalted butter softened
- 4 cups (452g) powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 6 tablespoons (90ml) heavy whipping cream
Instructions
- Beat peanut butter and butter in a large bowl with a hand mixer until creamy (or in the bowl of a stand mixer fitted with the paddle attachment).
- Mix in 1 cup of powdered sugar at a time, slowly, until mixture is crumbly. Add salt and vanilla and mix, then add 1 tablespoon of heavy whipping cream.
- Beat frosting until smooth, adding more heavy whipping cream until you reach the desired consistency (I always add 6 tablespoons).
- Pipe or frost as desired.
Recipe Notes
- Store frosting in an airtight container and keep it in the fridge. For best results, use it within 2 days.
- You can freeze peanut butter frosting for up to 3 months.
- I prefer using a stand mixer to make frosting because it will incorporate the powdered sugar into the butter and peanut butter mixture better, allowing you to use less heavy cream. Stand mixers also whip the cream better, making the frosting even fluffier.
Recipe Nutrition
How to make Peanut Butter Frosting
- Beat peanut butter and butter in a large bowl with a hand mixer until creamy (or in the bowl of a stand mixer fitted with the paddle attachment).
- Mix in 1 cup of powdered sugar at a time, slowly, until the mixture is crumbly. Add salt and vanilla extract and mix again.
- Add in heavy whipping cream and beat frosting until smooth, adding more heavy whipping cream until you reach the desired consistency (I always add 6 tablespoons). You can use milk if you want but it won’t be as fluffy.
- Pipe or frost as desired.
FAQs
If you didn’t mix the frosting all the way, you might notice a grainy texture. Add some extra whipping cream if needed and mix until it’s not grainy any longer.
The biggest reason that the frosting separates is that people use natural peanut butter. Make sure to use a no-stir peanut butter.
Store frosting in an airtight container and keep it in the fridge. For best results, use it within 2 days.
You can use milk if you are in a pinch, but the frosting won’t be as fluffy or stable as it is when made with heavy whipping cream.
Yes! You can store this frosting in an airtight container in the freezer for up to 3 months. Thaw it in the fridge overnight and re-whip before using.
This recipe makes enough to generously frost 24 cupcakes, one 9×13-inch sheet cake, or a standard 2-layer 8-inch cake.
I do not recommend natural peanut butter for this recipe. The oil separation in natural varieties makes it difficult to achieve a stable, smooth buttercream.
Great frosting Dorthy. I make a Dolce De Leche one similar with less heavy cream ( only 1 or 2 tbs. ) and instead of peanut butter add the Mrs Smith caramel sauce , it’s extra thick and great flavor . Then favorite use is to pipe onto brownie cup cakes. But need to hide it when done frosting brownie cupcakes or it disappears too.
Would love recipe!
I have been using this Pb icing recipe for decades!!! It is truly the most decadent icing…
Curious…does it have a thick or light peanut butter taste?
This looks soooooooooo delicious
Great Peanut Butter frosting recipe is hard to find. So glad you have one – thanks!!
Can’t wait to try it.
Thank you for sharing the recipe. Gotta try it next time.
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