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.

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Peanut Butter Frosting Recipe Ingredients

Unsalted Butter – Use unsalted butter for most dessert recipes, especially in this one, since the peanut butter itself is quite salty and we don’t want the 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 into the butter easily.
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 if needed.
Vanilla Extract – Vanilla is such an essential ingredient in the kitchen, and especially in frostings. It adds a great depth of richness to almost any recipe! Make sure to use high-quality vanilla, or make your own at home.
Heavy Cream – While this is the best cream form to use, whipping cream will also 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, fluffy frosting that everyone is sure to go crazy for!

Can This Peanut Butter Frosting Recipe Be Dairy-Free?

Absolutely! To make this peanut butter frosting dairy-free, swap the butter for a plant-based butter alternative. For the cream, use your favorite non-dairy creamer. The taste will be slightly different, but you’ll still get a deliciously smooth and spreadable frosting perfect for any cake or cupcake.

How To Make Peanut Butter Frosting

This frosting recipe is simple, but it’s important to follow my tips for delicious, 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!

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 Frosting Need To Be Refrigerated?

Because the small amount of heavy cream is stabilized by the amount of powdered sugar in the recipe, it does not need to be refrigerated. However, it will last for up to a week in the refrigerator.

If you’re using this frosting on cakes, cupcakes, brownies, or other baked goods, you do not need to refrigerate them—unless the recipe for the baked good itself specifically requires refrigeration. Feel free to keep your frosted treats at room temperature for 2 to 3 days. This makes it perfect for parties, bake sales, or simply snacking throughout the week without worrying about fridge space!

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. If you’re planning to use the frosting within a few days, you can also keep it in the refrigerator in an airtight container for up to 3 days.

Before using, allow it to come to room temperature, then give it a quick mix with a rubber spatula or beaters to restore that perfect fluffy consistency. 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.

How Much Does This Recipe Make?

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-inch round layer cake, or fill 12 whoopie pies.

If you’re planning to generously frost just 12 cupcakes, you can easily halve the recipe. For filling and frosting a layer cake with nice, thick layers of frosting, consider doubling the recipe to ensure you have plenty to work with—especially if you like an extra swoop on top. Adjust the batch size as needed for your baking project!

Peanut Butter Buttercream Frosting FAQs

Why Is My Frosting Oily?

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 JIF Creamy Peanut Butter, as it gives the best flavor and texture.

Can I Use Crunchy Peanut Butter?

I wouldn’t recommend it, especially if you plan on piping the frosting onto a dessert. Stick with creamy for the best results!

Why is my peanut butter frosting grainy?

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.

Why did my peanut butter frosting separate?

Usually, separation is due to 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.

Should butter be cold when making frosting?

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.

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!

Did You Make This Recipe?

If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.

4.91 from 121 votes

Peanut Butter Buttercream Frosting

Author Rebecca Hubbell

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

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!

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 together the 1 cup unsalted butter and 1 cup peanut butter, scraping down the sides of the bowl.
Add the 3¼ cups powdered sugar one cup at a time, alternating with 5 tablespoons heavy cream, one tablespoon at a time.
Add in 1 teaspoon vanilla extract and whip on medium-high speed for 2 to 3 minutes until frosting is light and fluffy.

Video

Notes

Add additional cream or powdered sugar as needed to reach the desired consistency. If you prefer your frosting a bit thicker for piping or spreading, simply mix in more powdered sugar, one tablespoon at a time, until it’s just right. If it’s looking a little too thick, add extra heavy cream, tablespoon by tablespoon, until you’ve achieved that perfect, creamy texture.
Frosting can be made with a hand mixer, but it will not be as whipped.