Made with only 4 ingredients, this rich and fluffy peanut butter frosting complements all the baked goods it’s introduced to!
Why this recipe works
All my peanut butter lovers out there will agree that nothing beats a thick, fluffy peanut butter frosting over the top of a decadent fudge brownie or chocolate cupcake. It’s not overly sweet but has the perfect amount of richness that balances with the creamy peanut butter.
This frosting is certainly swoon-worthy, so much so that you can eat it by the spoonful! So grab your cream cheese, butter, powdered sugar, and peanut butter, and let’s get this frosting whipped.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PEANUT BUTTER – I recommend using regular creamy peanut butter. Though it is possible to use chunky peanut butter, you won’t be able to pipe it as the chunks will get stuck, and spreading it over a delicate cake could cause the cake to tear on top. I would also advise against using natural peanut butter because it is too oily and separates as it sits.
BUTTER – Make sure your unsalted butter is softened before beginning. To do so, slice the butter and allow it to rest at room temperature for around 30 minutes or until it is soft to the touch and no longer chilled.
CREAM CHEESE – The secret weapon to the perfect amount of tang and thickness for this frosting. You will also want the cream cheese to be at room temperature so that you don’t end up with a lumpy frosting. Slice it into cubes and allow it to rest at room temp for 30-45 minutes until the chill is taken off.
How to Make Peanut Butter Frosting
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Beat cream cheese and butter together until creamy in the bowl of a standing mixer or hand mixer.
- With mixer on low speed, slowly add powdered sugar until completely incorporated, occasionally scraping down the sides of the mixing bowl.
- Add peanut butter and mix on medium-high until completely combined and fluffy.
Frequently Asked Questions & Expert Tips
Store the frosting in a large ziptop bag or airtight container kept in the refrigerator for up to 1 week.
To make your frosting thicker, you can add an extra 2-3 tablespoons of powdered sugar (always start with less but add more if needed). Do note that this frosting will thicken as it sits in the refrigerator. I recommend covering it with a lid and setting it in the refrigerator for 20-30 minutes if you plan on piping it, this is a good alternative to adding more sugar. You can also thicken it with cornstarch if you’d rather not sweeten the frosting more than you have to. Adding too much cornstarch can make the frosting gummy, which is the exact opposite of what you want! Slowly incorporate a Tablespoon’s worth of cornstarch into the frosting, adding more if needed, until you reach your desired consistency.
Yes, you can freeze peanut butter frosting. To do so, place the frosting in a large ziptop bag or airtight container and freeze for up to 1 month. You will want to thaw it in the refrigerator overnight then allow it to reach room temperature before using it. Thoroughly mix the frosting with a spoon or give it another whip with a mixer to bring it back to its creamy consistency.
This recipe yields 3 cups of frosting which is enough to frost a two-layer round cake, 12 cupcakes, or a 13×9 cake. Double the recipe if you are piping the frosting onto the cupcakes. Double the recipe to frost three 8 or 9-inch round cakes.
Serving Suggestions
Peanut butter frosting is the perfect topper for brownies like we did in our fudge brownies with peanut butter frosting (swoon), chocolate cupcakes, fudge, and cake. You can also use it as a dipper for fruit, pretzels, cookies, or graham crackers.
We absolutely love peanut butter, be sure to check out our collection of peanut butter recipes!
Ingredients
- 5 ounces cream cheese softened at room temperature
- 4 Tablespoons unsalted butter softened at room temperature
- 2 1/2 cups powdered sugar
- 6 Tablespoons creamy peanut butter
Things You’ll Need
- Stand mixer or hand mixer
- Rubber spatula
Before You Begin
- I recommend using regular creamy peanut butter. Though it is possible to use chunky peanut butter, you won’t be able to pipe it as the chunks will get stuck, and spreading it over a delicate cake could cause the cake to tear on top. I would also advise against using natural peanut butter because it is too oily and separates as it sits.
- Make sure your unsalted butter is softened before beginning. To do so, slice the butter and allow it to rest at room temperature for around 30 minutes or until it is soft to the touch and no longer chilled.
- You will also want the cream cheese to be at room temperature so that you don’t end up with a lumpy frosting. Slice it into cubes and allow it to rest at room temp for 30-45 minutes until the chill is taken off.
- Store the frosting in a large ziptop bag or airtight container kept in the refrigerator for up to 1 week.
- To freeze, place the frosting in a large ziptop bag or airtight container and freeze for up to 1 month. You will want to thaw it in the refrigerator overnight then allow it to reach room temperature before using it. Thoroughly mix the frosting with a spoon or give it another whip with a mixer to bring it back to its creamy consistency.
- To make your frosting thicker, you can add an extra 2-3 tablespoons of powdered sugar (always start with less but add more if needed). Do note that this frosting will thicken as it sits in the refrigerator. I recommend covering it with a lid and setting it in the refrigerator for 20-30 minutes if you plan on piping it, this is a good alternative to adding more sugar. You can also thicken it with cornstarch if you’d rather not sweeten the frosting more than you have to. Adding too much cornstarch can make the frosting gummy, which is the exact opposite of what you want! Slowly incorporate a Tablespoon’s worth of cornstarch into the frosting, adding more if needed, until you reach your desired consistency.
- This recipe yields 3 cups of frosting which is enough to frost a two layer cake, 12 cupcakes, or a 13×9 cake. Double the recipe if you are piping the frosting onto the cupcakes. Double the recipe for frosting three 8 or 9 inch round cakes.
Instructions
- Beat cream cheese and butter together until creamy.
- With mixer on low speed, slowly add powdered sugar until completely incorporated, occasionally scraping down the sides of the mixing bowl.
- Add peanut butter and mix on medium-high until completely combined and fluffy.
