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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Is this recipe enough to frost an 8″ 2 layer cake?
Hi Nancy, yes, it should be, but of course, it always depends on how thick you put it on 🙂
This frosting is perfect, thank you so much for sharing. I made it just like the recipe only I doubled it because I was decorating 2 layer cakes! I couldn’t stop eating it!
I’m so glad you enjoyed it, Angie!
There are so very many recipes available but when I tried this one it instantly became a favorite. I mixed exactly as instructions said and it is always delicious. I did sift sugar first and it did not take the same amount as when it is unsifted so it was perfect – Not overly sweet, peanut buttery taste, and held stiff peaks just like the picture showed. Such a perfect recipe.
I’m so glad you’ve found you new go-to peanut butter frosting!
Incredible recipe! My husband proclaimed it as his favorite buttercream ever! Very easy to work with and a great consistency. Cannot recommend this recipe highly enough!
It does make a smaller amount, so I needed to double it last minute. I used Jif Creamy Peanut Butter with zero issues.
Hi Jennifer, so glad you all loved it and you got some wife brownie points out of the deal!
I just made this for my daughter’s homecoming party. It was awesome! I frosted chocolate cupcakes with this and 15 teenagers couldn’t get enough, not to mention my husband. So good and perfect to pipe with!!
I’m so glad everyone enjoyed it, Shannon!
Looks terrific, going to try it now! From the post and the reviews, doesn’t look like I could go wrong choising this recipe. Could you please tell me what kind/brand of peanut butter you use? I don’t see it mentioned anywhere. I’m concerned that the extra ingredients (sugar, salt, molasses, etc.) in the “store bought, childhood” peanut butter, will interfere somehow, or is that what you use? Thanks, and thanks again for this post!
Hi Alisha, I prefer JIF creamy peanut butter, but I would think any store bought creamy peanut butter would work fine. I know some readers have had issues with the all-natural peanut butters because they tend to have more oil in them and it can cause the frosting to separate. Also, don’t use crunchy.
Is this frosting more peanut buttery or more sweet? Looking for a frosting where the peanut butter flavor really stands out!
This is the sweetest frosting I’ve ever tasted….so you might want to go with a different recipe.
Just add more peanut butter for a stronger flavor
I’m planning to use this on my chocolate banana cupcakes. I’m thinking they should be refrigerated after decorating because of the cream? How does the frosting hold up after it is at room temp for a while?
Hi Cathy, the frosting will hold up just fine at room temperature 🙂 Make sure to cover them overnight in a container if you have leftovers. You can also store them in the fridge if you would like, but it’s not necessary. Also, just be sure that it’s room temperature and not too hot or humid as this could cause the frosting to break now that summer is upon us!
I’ve tried this recipe lots of times. Always tastes great. Its my go to frosting for a deep moist chocolate cake. I try to avoid dairy as much as I can. So to try & limit the dairy intake but still getting the good flavour I usually do 1/2 cup butter & 1/2 cup shortening & also substitute the heavy cream for almond milk. Still works out & tastes great (but a little less on the dairy products)
Hi Chelsea, I’m so glad you enjoy the recipe and I’m glad you were able to alter it to meet your dietary needs!
Not having any cream, I omitted the vanilla and used liquid French vanilla coffee creamer, and it was FANTASTIC! Thanks for the recipe!
So glad you enjoyed it, Kathy! What a great substitute!
Simply amazing! I tried this recipe yeserday for my sons birthday and I made some Triple chocolate fudge cupcakes with peanut butter icing and crushed Oreo cookies on top, it was a hit!!! Thanks for sharing the recipe. ?
I’m so glad you enjoyed it, Jennifer!
Will this recipe work with natural peanut butter?
Hi Sara, I have personally never tried it, but it tends to be oilier and I believe it can cause separation over time or make the frosting slip. Just something to consider if you decide to try it.
Oh my word- this was fantastic. I had another recipe I used for years but wanted to try yours. Light fluffy yummy perfection!!!
So glad you loved it, Rachel!
Oh my word this looks SO GOOD! Love your tips on making the best frosting too- not sure why I always add the vanilla towards the end, but I’m changing that ASAP! Yum!
This looks so perfect! Btw, I appreciate the photos of the frosting all by itself in a glass because I’d happily just eat it with a spoon. No cupcake required!
I made this for my Mums 70th Birthday and she LOVED IT! Said it was as creamy as peanut butter fudge! Bravo!
Yay, Jill! So glad it was a hit!
I would put this on everything!!!
The recipe calls for 3 1/5 C confectioners’ sugar, Is that correct? 1/5 C is an odd measurement.
Hi Sharon, it should have been 1/4 cup. Thanks for pointing that out, I’ve fixed it!
I so need a hand mixer! All I have is a stand mixer and it makes recipes like this just longer and more complicated for me. It looks like it would be much easier with a hand mixer. (plus I don’t have one of the awesome Kitchen Aid stand mixers. I had to opt for the crappy Hamilton Beach one. Mine has trouble reaching the bottom and breaking egg yolks if you can believe it! ARGH!)
Will one batch be able to frost a 3 layer cake with 9 inch rounds for my dads birthday or should I make 2 batches
Hi Zoey, if you’re doing a “naked” style cake with thick frosting in the middle and nothing on the sides or just a thin crumb coat than this should cover it, if you’re doing it all over I would probably double it, but you’ll likely have a bit extra.