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–+ servings
Peanut butter frosting piped on a chocolate cupcake.
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5 from 1 vote

Peanut Butter Frosting

Light and fluffy peanut butter frosting is the perfect finishing touch for crowd-pleasing cupcakes, brownies, birthday cakes, and beyond!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, Frostings & Sweet Sauces
Cuisine: American
Diet: Gluten Free
Servings: 24
Author: Rachel Gurk

Ingredients

  • ½ cup unsalted butter, softened to room temperature (1 stick)
  • 1 cup creamy peanut butter (not natural peanut butter - see note)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy whipping cream (optional, see notes)
  • 2 cups powdered sugar (confectioners' sugar)

Instructions

  • In a large mixing bowl, beat butter until smooth and light in color, about 2 minutes.
    ½ cup unsalted butter, softened to room temperature
  • Add peanut butter and mix until combined, scraping down the bowl as needed. Beat in vanilla and heavy cream, if using, until well-combined.
    1 cup creamy peanut butter, 1 teaspoon pure vanilla extract, 2 tablespoons heavy whipping cream
  • Add the powdered sugar to the bowl with the mixer on low. Once the powdered sugar is incorporated, Increase to medium and beat until light and fluffy, 1 to 2 minutes.
    2 cups powdered sugar

Notes

  • Peanut butter: It's best to use a shelf-stable peanut butter that doesn’t need to be stirred before using. This will prevent the oil from separating from the rest of the frosting.
  • Optional heavy cream. The frosting can be made without the heavy whipping cream and is smooth and spreadable. Adding 2 tablespoons heavy whipping cream makes the frosting even smoother and piping is easier. The cream does not compromise the frosting’s ability to hold its shape.
  • Yield: Frosts 24 cupcakes, one 9 x 13 inch cake, or a double-layer round cake. Nutrition information is calculated for one frosted cupcake (frosting only, including heavy cream).
  • Storage: Cover frosted products and store at room temperature for 2 to 3 days or refrigerate for up to 1 week in an airtight container.
  • Make ahead: This frosting can be frozen in a freezer bag (press out extra air before sealing) for up to 1 month. Defrost overnight in the refrigerator; re-whip the frosting with a hand mixer for a fluffy consistency.

Nutrition

Calories: 142kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 47mg | Potassium: 63mg | Fiber: 1g | Sugar: 11g | Vitamin A: 137IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.2mg

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