Peanut Butter Cream Cheese Frosting
This Peanut Butter Cream Cheese Frosting is a tangy and sweet buttercream recipe made with peanut butter, butter, cream cheese, heavy cream, powdered sugar, and vanilla that takes just 5 minutes to make!
Homemade Peanut Butter Frosting
If you’re a fanatic for peanut butter flavor, you’re going to put Peanut Butter Cream Cheese Frosting on everything! Serve it on Chocolate Cake, Chocolate Cupcakes, or sandwich between Peanut Butter Cookies for delicious desserts everyone will love!
Of course, eating it straight from the bowl isn’t out of the question, either. 😉
My original Peanut Butter Frosting recipe is pretty popular on the blog. So, I’m excited to share this indulgent cream cheese version, too!
Rebecca’s Recipe Review
Taste: Tangy, sweet peanut butter flavor.
Texture: Creamy.
Ease: 2/10
Pros: Made with just 6 ingredients in 10 minutes!
Cons: None.
Would I Make This Again? Yes!
This recipe was amazing!!! Followed the directions and didn’t change a thing!
– Courtney
Peanut Butter Cream Cheese Frosting Ingredients
Unsalted Butter
Cream Cheese
Peanut Butter
Powdered Sugar
Heavy Cream
Vanilla Extract
How To Make Peanut Butter Cream Cheese Frosting
1. In a large bowl or stand mixer fitted with a paddle attachment, cream together the room temperature butter and cream cheese with the peanut butter on medium speed, scraping down the sides of the bowl as needed.
2. Add the powdered sugar one cup at a time, alternating with tablespoons of heavy cream.
3. Add in the vanilla and whip on medium-high speed for 2 to 3 minutes until frosting is light and fluffy.
Rebecca’s Frosting Tips
If you don’t have any powdered sugar on hand, you can easily make your own! To make a powdered sugar substitute, add a cup of granulated sugar into a blender with a tablespoon of cornstarch and blend until it’s powdery. Ta-da! You have powdered sugar. However, straight granulated or brown sugar should not be used instead of powdered sugar.
With a simple adjustment, you can cut the carbs in this recipe. Instead of powdered sugar, use a powdered low-carb sugar replacement like erythritol. Just make sure it’s designed to replace regular sugar in a one-to-one ratio.
This recipe has never been tested with alternative sweeteners, so I can’t say how this recipe would turn out if substituted with them.
More Delicious Frosting Recipes
- Nutella Frosting – A delicious blend of chocolate and hazelnut that’s delicious on everything!
- American Buttercream Frosting – Amazing classic vanilla flavor!
- Chocolate Buttercream – A rich chocolate frosting with a secret ingredient!
- Vanilla Buttercream – This is a classic recipe that can be used in so many ways!
- Easy Brown Sugar Frosting – Creamy, cozy frosting!
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.
Peanut Butter Cream Cheese Frosting
Ingredients
- ½ cup unsalted butter softened
- 8 ounces cream cheese1 softened
- 1 cup peanut butter2
- 5 cups powdered sugar
- 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a large bowl1 or stand mixer fitted with a paddle attachment, cream the butter, cream cheese, and peanut butter together, scraping down the sides of the bowl as needed.
- Add the powdered sugar one cup at a time, alternating with tablespoons of heavy cream.2
- Add in the vanilla and whip on medium-high speed for 2 to 3 minutes until frosting is light and fluffy.
Notes
- Do not use light cream cheese.
- Do not use natural or chunky peanut butter, this will alter the texture and stability of the frosting. I prefer Jif Creamy.
- Frosting can be made with a hand mixer but will not be as whipped. If using a hand mixer, I would recommend using whipped cream cheese instead of a regular block.
- Add additional cream or confectioners sugar as needed to reach desired consistency.
Nutrition
Did You Make This Recipe?
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Share your thoughts!
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I didn’t really measure everything because I usually mix by taste. This turned out amazing! Thank you!
Question:
How would this do frozen?
And I’d freeze it in a bowl, not
on a cake, etc.
THANKS!!
Nancy Jo
You can freeze it in an airtight freezer container for up to three months. Transfer to the fridge 1 day before you need to use it, then pull it from the fridge a couple hours before use. You will likely need to rewhip it.
This is how I’ve made my peanut butter frosting for yrs. it’s so DELICIOUS 😋 ( I could just eat the the bowl full of frosting😂) it’s really yummy on chocolate cupcakes …
This recipe worked perfectly with “natural” peanut butter meaning it was a little runnier. I love how this tasted, and added about two cups of powdered sugar which lightened the sweetness. Definitely try this recipe.
This recipe was amazing!!! Followed the directions and didn’t change a thing!
So glad you liked it!
Just curious why not “light cream cheese”?
Hi Darlene, I found that the flavor and texture were not as good and it didn’t whip and aerate as well. Fats are a key component of baking so it’s best to use full fat in recipe where it’s called for otherwise, it can change the whole chemistry of the recipe. Frosting is a little bit more forgiving because it isn’t baked, but just know that if you use reduced-fat it might not taste as good.
Can you use this recipe without heavy cream?
Hi Ashley, If you don’t have heavy cream, you can use milk instead. It will still come together without the cream or milk but it won’t be as fluffy.
love this recipe I did not have smooth so i did use crunchy and it came out great!!