Fluffy Peanut Butter Frosting
This is the Best Peanut Butter Frosting Recipe you’re going to find. It’s sweet, creamy, peanut buttery PERFECTION made with peanut butter, butter, powdered sugar, vanilla, and heavy cream!
This Peanut Butter Frosting is perfect for Chocolate Peanut Butter Cupcakes, Billionaire Bars, and so much more!
This Really Is The Best Homemade Peanut Butter Frosting!
I love my cookies, and I have so much fun with my cupcakes, but it’s my frosting that’s ON POINT! Sure, a good cake is important, but it’s the frosting that MAKES it.
I’ve learned that a killer frosting can save the day and that it can turn a boring box mix into something AWESOME!
This is the best peanut butter frosting around; it’s so creamy and smooth with the perfect balance of sugar and peanut butter.
What You’ll Need For Peanut Butter Frosting Recipe
Unsalted Butter – You want to use unsalted when it comes to most dessert recipes, but especially in this one since the peanut butter itself has a lot of saltiness, and we don’t want this frosting to be overly salty.
It’s also very important that the butter is at room temperature; you should be able to press the back of a spoon easily into the butter.
Peanut Butter – You obviously can’t make peanut butter frosting without peanut butter. You will want to use creamy peanut butter. I personally prefer Jif.
Powdered Sugar – You’ve got to lighten up the salty peanut butter with something sweet and powdered sugar is just the way to do it. Make sure your powdered sugar isn’t old and hard. You need it to be fine and fluffy, so sift it first if you need to.
Vanilla Extract – Vanilla is such an essential ingredient in the kitchen and especially in frostings. It helps to add a great depth of richness to almost any recipe! Make sure to use a quality vanilla or make your own at home.
Heavy Cream – While this is the best cream form to use, it’s my understanding that it can be hard to find in some parts of the country. In this case, whipping cream will do just fine.
What we’re really after is that thick, rich, creamy component that milk and water just don’t provide.
Using heavy or whipping cream during the mixing process yields a light and fluffy frosting everyone is sure to go crazy for!
This frosting recipe is simple, but it’s important that you follow my tips so that you get delicious and fluffy results!
For mixing, I find it best to make this frosting in a stand mixer with a paddle attachment (but a whisk attachment is fine too).
The high power can whip this recipe into the fluffy gloriousness that makes it so great. In a pinch, a hand mixer will do just fine!
How To Make Peanut Butter Frosting
- Cream together the butter and peanut butter until smooth.
- Add the powdered sugar a cup at a time, alternating with the heavy cream.
- Add in the vanilla and whip at high speed for a few minutes until light and fluffy.
I Make This Frosting A Lot! Sometimes, I just eat it straight because it’s peanut butter awesomeness! So I’ve had a lot of practice and have a lot of troubleshooting tips!
How To Store Fluffy Peanut Butter Frosting
This frosting is considered safe in an airtight container at room temperature for two to three days.
Does It Need To Be Refrigerated?
Because the small amount of heavy cream is stabilized by the amount of confectioner’s sugar in the recipe, it does not need to be refrigerated. However, it will last for up to a week in the refrigerator.
Can you freeze frosting?
Yes, I recommend storing it in an airtight container for up to 3 months, letting it thaw at room temperature, and then beating it to remix. I don’t recommend storing it in a freezer bag because it will be much harder to remove and result in a lot of waste.
Peanut Butter Frosting Buttercream FAQs
Did you use Natural Peanut Butter? This is usually the most common reason. Peanut butter that has been sitting for a long time and has separated will cause an oily frosting. I prefer to use JIF creamy peanut butter, and I find it gives the best flavor and texture.
I wouldn’t recommend it, especially if you plan on piping the frosting onto a dessert. Stick with creamy for the best results!
This Peanut Butter Frosting Recipe makes about 8 cups. This should be enough to frost 24 cupcakes, a 9×13-inch sheet cake, a 2-layer 8 or 9-in round layer cake, or fill 12 whoopie pies.
Grainy frosting is usually the result of using really clumpy powdered sugar. If you find that your powdered sugar is clumped, I recommend sifting it before using it. It’s also less likely to be grainy when mixed with a paddle attachment in a stand mixer bowl.
Usually, separation is a result of the butter’s temperature. You want to make sure that your butter is really soft but not melting.
Another possibility is the oil in the peanut butter; I find separation is more likely with all-natural peanut butter.
No, the butter should be at room temperature and pretty soft. Preferably having sat at room temperature for at least a few hours before using.
For thicker frosting, you can add more powdered sugar. For fluffier frosting, add a bit more heavy cream and whip at high speed for an additional minute or two.
Favorite Ways To Use This Peanut Butter Buttercream Frosting
This frosting is so versatile and delicious that you could add it to almost any dessert! We love it most when we frost a moist chocolate cake with it, and it makes a great filling for Whoopie Pies too!
This frosting is also the perfect way to jazz up a basic brownie or even use it as a sweet dip on a dessert charcuterie board.
I hope you try this recipe, and I hope you love it as much as everyone else does! It’s absolutely amazing!
More Delicious Frosting Recipes You’ll Love!
- Salted Caramel Frosting – The perfect mix of salty and sweet!
- Cookie Butter Frosting – Your favorite spread turned into a frosting!
- Chocolate Buttercream Frosting – The best version of a staple!
- Cinnamon Sugar Frosting – Sweet and cozy!
- Classic Vanilla Buttercream – The standard go-to!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Peanut Butter Buttercream Frosting
Ingredients
- 1 cup unsalted butter 226g, softened
- 1 cup peanut butter
- 3¼ cups powdered sugar 325g
- 5 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a large bowl or stand mixer fitted with a paddle attachment, cream the butters together and scrape down the sides of the bowl.
- Add the powdered sugar one cup at a time, alternating with tablespoons of heavy cream.
- Add in the vanilla and whip on medium-high speed for 2-3 minutes until frosting is light and fluffy.
Video
Notes
- Add additional cream or confectioners sugar as needed to reach desired consistency.
- Frosting can be made with a hand mixer but will not be as whipped.
Nutrition
Did You Make This Recipe?
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I just made this to fill these amazing chocolate cupcakes I made for MY Mother’s Day tomorrow. I didn’t have any heavy cream so I used half and half and it came out incredible! My husband wanted a fluffy peanut butter filling and this totally delivered. Thanks for posting.
I hope everyone loved it!
The BEST peanut butter frosting ever. I used Peter Pan (of the non-naturals it has the least amount of chemicals and gunk) … and used slightly less powdered sugar (no problem with consistency). I also used milk because I hate buying a container of heavy cream for just a few tablespoons … it was STILL insanely delish!
I made 1 and a 1/2 of the recipe for a super-frosting laden chocolates/peanut butter cake. I got raves from everyone; I will definitely be making this again. YUM.
So glad you enjoyed it!
First time making brownies and I wanted to do the peanut butter frosting. OMG, the frosting is absolute heaven! I had to hold back from eating the bowl while the brownies cooled down! LOL!
I’m so glad you enjoyed the recipe, Karen! I’d my lying if I told you I hadn’t just eaten it by the spoon from time to time!
I just made this for chocolate cupcakes I made for my sons birthday. I added part of a tub of chocolate frosting to the bowl during the whipping. It is so good and I have enough leftover to make sandwich cookies.
Oh, what a great idea to combine the two! I’m so glad you loved it!
Hi I really want to try this on Reese’s chocolate cupcakes for my sons wedding reception. I take it the peanut butter has to be smooth variety. Have you tried with chunky? Does it work with chunky peanut butter??
I wouldn’t advise chunky just because it won’t whip as well and will have a hard time piping.
You mention in the directions to mix the butter and vanilla, but there in no mention of vanilla in your recipe. How much, if any, vanilla should be used in the Recipe? Thanks
Hi Maryann, It’s 1 teaspoon, thanks for catching that. I’m slowly switching my recipe to a new recipe card format and must have left that off when I did it the other day. Enjoy!
Thank you, Rebecca. I actually made this last night and used a dash of vanilla to be on the safe side and the icing was a hit!! Making a second batch now. Thanks for the great recipe!
I made this and loved the taste of it…but it became very “oily” on my cupcakes and slide off the cupcakes. Do you know what could’ve caused it? I used a hand mixer to mix the ingredients.
Hi Donna, that definitely shouldn’t have happened, it could possibly be two things. Did you by chance use a “natural” peanut butter that generally separates in the jar and has to be reblended? My only other thought is that it could have gotten warm causing the butter to melt a bit and separate from the frosting.
I just had the same experience, I’m sure the recipe was fine but l messed it up. I over beat it after adding the cream. The cream seperated. Dugh!!! I teach a cooking class and everyone always says “Everything you cook turns out perfect”, I tell them “Not so”. They should see this. Have no one to blame but myself. There was nothing wrong we th the recipe.
Donna, I had the same experience, but I think I know what I did. I over beat the iceing after I added the cream. I don’t know if that was your problem, but I think it was definitely mine. The cream separated just like it does when you make butter. I teach cooking classes and people always say “Everthing you make always turns out perfect”. Sure glad they didn’t see this.
Hi,
I’m making this for my sons cake today. How can I make it chocolate?
Hi Gina,
Are you looking for a chocolate peanut butter frosting or just a chocolate frosting? You can find my chocolate frosting recipe here: http://www.sugarandsoul.co/2015/01/best-chocolate-buttercream.html
My Birthday & my Daughter’s Birthday are here. And my Husband is a Firm Believer of Everyone get a Birthday Cake. For their Birthday. So our Daughter said OK I’ll put you to a Challenge. She wanted a Chocolate Cake with Peanut Butter Icing. He said so I just bake you a Chocolate Cake & like Spread Peanut Butter on it? Lol Lol. She said No. Find a Icing & I have been looking for Christmas Cookies and seen the “BEST PEANUT BUTTER BUTTER CREAM ICING” And we are so HAPPY with this Icing the Taste is just Great. Can’t wait to see her Eyes tonight when she bites into her Cake he made it by himself. I just read the directions. Tyvm. For your AWESOME Recipes…. P.St MERRY CHRISTMAS & HAPPY NEW YEARS!!
Hi Vicki! I’m so glad you loved the frosting, it really is the best! I hope your daughter was thrilled with the cake and you both had a wonderful birthday! And props to your husband for making the cake! Merry Christmas and Happy New Year to you as well!
Can this be made with a hand mixer and no paddle attachment , just the basic attachment beaters that come with a hand mixer?
Hi Linda, you can definitely make it with a hand mixer, it just might not whip/aerate as well which could reduce the volume and make it a denser frosting, but it should taste perfectly fine!
This is seriously some of the best frosting I’ve ever tasted. LOVE!!!!
I’m so glad you enjoyed it!
How do I store the icing?
http://bakingbites.com/2014/03/how-to-store-leftover-buttercream-frosting/
I made a mayonnaise cake today and I used this recipe but did not have heavy cream so I used French vanilla creamer instead. I am quite anxious to try it….I have to wait until after dinner.
Would you be able to use regular salter butter sticks in this recipe? I’ve got 20 cupcakes to frost and this sounds amazing! Wanna try to avoid another grocery trip lol.
Hi Lady,
You can try it, but just note that it will make your frosting a bit salty, it might be okay because it’s peanut butter though.
Rebecca
I have everything to make this icing except for the heavy cream! I need to make the cake today and will have no opportunity to go to the store! Can the heavy cream be left out and the icing still be good? From the comments it seems it is mostly for smoothness and “fluffability”!
Hi Pam, the heavy cream definitely helps to whip and make it fluffy, but you can replace it with milk in a pinch.
My search is over. I’ve been looking for a good peanut butter frosting recipe but I’ve always found that peanut butter seems to make any frosting gritty and not so smooth and creamy. This one is superb! It was light and creamy! Must be the cream because that’s the only difference from all the others I’ve tried in the past. Thanks for a fabulous recipe!
I completely agree about peanut butter frosting being hit or miss, the heavy cream makes such a difference and lightens it up for a fantastic finish! I’m so glad you enjoyed this recipe, it’s one of our all time favorites!
I am planning on making a chocolate cake for mothers day this weekend, and my mom is a huge fan of chocolate peanut butter combo,
I am wondering if this is enough frosting to cover a 2 layer cake?
Also, seems like a lot of powdered sugar and my mom is not a fan of sweet, should I add more peanut butter to remove some of the sweetness?
Hi Julie, Yes, this should cover a basic two layer cake, I’m guessing you’re making it between 8 and 10 inches? But it does depend on how thick you make the layers and any extra piping you do, but I think you’l be alright as long as you make sure to really whip it. The recipe covers 24 cupcakes easily.
As for the sugar, it shouldn’t be substituted for peanut butter as they’re two different consistencies. The amount of sugar is pretty standard with a buttercream frosting which is generally fairly sweet.
Are you making the cake that day? I’m wondering if a whipped cream with some peanut butter folded in might be a better bet if she doesn’t like sweets, but because it’s whipped cream based it will need to be kept in the fridge and should be made that same day. However, if your mom really loves this chocolate and peanut butter combo, I would think she’d really enjoy this frosting.
I plan on making this for my birthday cake but wanted to know if it needs to be refrigerated?
You shouldn’t need to. Like most buttercreams it will crisp up slightly and should be enjoyed within a few days!
Im a bakery chef i bake amazing desserts if i use ur recipe for my daughters bday brownies can they be left out for the day?
Hi Amanda, Yes, as long as they’re not out in the sun or anything, they should be just fine! 🙂
Yummy frosting! Made dark chocolate cupcakes with the PB frosting, and an oreo topping. My mom was very excited about her birthday cupcakes. Lol ☺☺ All her faves in one.
http://oi57.tinypic.com/14c4t2e.jpg
I’m so glad she had a great birthday and you enjoyed the recipe!
I have made this twice every time I did everyone just raves about it thank you for sharing
I’m so glad you all enjoyed it!
I have a recipe for peanut butter frosting but yours sounds better… I love the idea of adding cream! Yum!!
Yes, just a little bit to help it whip and stay smooth and creamy!
this was awsome easy to make
So glad you enjoyed it, Debbie!