Peanut Butter Frosting

This creamy peanut butter frosting recipe can be used on just about any cupcake, cake, or dessert you can think of! Cross your fingers the frosting actually makes it to the cake because you'll be "testing" the frosting about 100x because it's SO good!!!

Course Dessert

Cuisine American

Prep Time 2

Mixing Time 5

Total Time 7

Servings servings

Calories 419kcal

Author Whitney Wright

Cost $3.50

Equipment

Kitchen Aid stand mixer

Ingredients

1 cup unsalted butter softened, but still cold. See notes
1 cup creamy peanut butter see notes
3 1/2 - 4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt see notes
1 tablespoon milk if needed

Instructions

In the bowl of a stand mixer, or using a hand-held electric mixer, beat the butter and peanut butter until creamy and well combined.
With the mixer on low, gradually add the powdered sugar, ½ cup at a time until all of the powdered sugar has been added. Scrape down the sides of the bowl as needed.
Mix in the vanilla, salt, and milk. Turn the mixer to medium-high speed and beat for 30 seconds to 1 minute.
Pipe or spread onto cooled cake or cupcakes.

Notes

If using natural peanut butter, just keep in mind that there's usually more oil separation in natural pb so make sure to stir it well before measuring it out and adding it to the recipe. Also, you may need to add a touch more powdered sugar or forgo the milk.

This recipe will frost a 9x13 cake, 24 cupcakes, or generously frost 12 cupcakes. If doing round cakes it will frost a 2 layer 8” round cake.

Store the frosting in an airtight container in the fridge for 2-3 days or in an airtight container in the freezer for 2-3 weeks.

Nutritional information is based on 12 servings.

Nutrition