Peanut Butter Frosting Recipe

Mary and Brenda Maher

By Brenda & Mary

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I first discovered this recipe a few years ago when I was trying to come up with a special birthday cake for my dad, a huge peanut butter fan. I wanted to make something that would really wow him, and this frosting did not disappoint.

Peanut Butter Frosting

It was the perfect finishing touch to a chocolate cake and made for a truly memorable birthday celebration. Since then, I’ve made this peanut butter frosting countless times for various cakes at my bakery, and it really knows how to keep my customers coming back for more. So, if you’re looking for a new go-to frosting recipe, give this one a try.

Why You’ll Love This Recipe

There are so many reasons why this homemade peanut butter frosting is a must-try recipe:

Why You'll Love this frosting
  • This frosting has an incredibly rich, nutty, and irresistible peanut butter flavor that can’t be beaten.
  • It has the ideal creamy, smooth, and spreadable texture that makes frosting cakes a breeze. It’s not too thick or too thin. And it holds its shape well without melting, just like a stabilized whipped cream frosting.
  • The combination of smooth peanut butter and confectioners’ sugar creates a sweet and salty flavor that goes perfectly on cakes, cupcakes, and more. I’ve tried it with chocolate, vanilla, or red velvet cakes and carrot cake loaves, and each pairing is more delicious than the last.
  • With only a few ingredients that most people have on hand, this peanut butter frosting couldn’t get much easier to whip up.

How to Make Peanut Butter Frosting

Peanut Butter Frosting Ingredient
Peanut Butter Frosting Ingredient

Let’s talk about what you’ll need to generously cover 24 cupcakes:

  • Unsalted butter: Use 2 cups, softened to room temperature. This is the base of your frosting.
  • Creamy peanut butter: You’ll need 2 cups. Opt for a quality brand.
  • Powdered sugar: 6 cups is enough to give your frosting the right sweetness and texture.
  • Vanilla extract: 2 teaspoons for a subtle hint of flavor that can enhance the overall taste without overpowering the peanut butter.
  • Salt: A full teaspoon for balancing the sweetness and bringing out the flavors.
  • Milk: You’ll need 4 tablespoons to achieve the desired consistency. You can adjust the amount slightly for thicker or thinner frosting, depending on your preference.

And to make the peanut butter icing:

Peanut Butter Frosting step 1 2 3

Step 1: Combine the softened unsalted butter with creamy peanut butter in a large bowl. Use an electric mixer to beat them together until you achieve a creamy, well-blended texture.

Step 2: Gradually add the sifted powdered sugar, about ⅓ cup at a time. With the mixer on low, beat until fully blended after each addition. Don’t forget to pause and give that bowl a good scrape every now and then.

Step 3: Stir in the vanilla extract and salt. With your mixer on low speed, add the milk you’ve prepared. Then, gradually increase the mixer speed to high and beat it for about 30 seconds. This last bit of fast mixing will help fluff up the frosting and give it a light and airy texture.

Peanut Butter Frosting complete

Some Notes for This Peanut Butter Frosting Recipe

Here are some handy tips and recommendations for making the best peanut butter frosting:

  • This recipe has enough oomph to frost two 9×13 sheet cakes, two double-layer 8″ or 9″ round cakes, or a whopping 48 cupcakes. And if you’re feeling generous, you can slather it on 24 cupcakes for that extra decadent touch. You can scale the ingredient amounts up or down depending on what you’re making.
  • The frosting already pipes beautifully. But if you’re after something a bit stiffer, feel free to add an extra 1-2 cups of powdered sugar. This little tweak will give you a firmer texture, perfect for those who love to get creative with their frosting designs.
  • You can make this frosting ahead of time and store it in an airtight container in the fridge for up to 5 days. When ready to use it, let it sit at room temperature until it softens enough to stir smoothly.

Frequently Asked Questions

What Kind of Peanut Butter Works Best for This Recipe?

While I’ve found that natural peanut butter can work, it tends to give a slightly gritty texture. For a smoother frosting, regular creamy peanut butter is your best bet. Steer clear of chunky peanut butter. Those tiny bits of peanuts might seem small, but they’re notorious for jamming piping tips.

Can I Reduce the Sugar in Peanut Butter Frosting Without Affecting the Texture?

Reducing the sugar might affect the texture and make it less stiff. If you’re okay with a softer frosting, go for it. But for pipable consistency, it’s best to stick to the recipe. If you aren’t big on sweets, consider whipping lemon butter frosting for a refreshing sour punch.

How Can I Tweak This for a Peanut-Free Option?

Try using sunflower seed butter or soy nut butter as a direct replacement for peanut butter. They offer a similar texture and are great alternatives.

I hope you enjoy making this creamy and delicious peanut butter frosting as much as I do! Happy baking!

More Unique Frosting Recipes:

Peanut Butter Frosting

Peanut Butter Frosting

A velvety peanut butter frosting that effortlessly spreads and pipes, adding a rich and creamy touch to your favorite baked goods.
5 from 1 vote
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24
Calories: 380kcal
Author: Brenda Maher


  • 2 cups softened unsalted butter
  • 2 cups creamy peanut butter
  • 6 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 4 tbsp milk


  • Beat together unsalted butter and creamy peanut butter until creamy and well-blended.
  • Gradually add powdered sugar and beat well after each addition. Scrape the bowl as needed.
  • Mix in vanilla extract and salt.
  • On low speed, add milk, then increase to high speed and beat for 30 seconds.


  • Consider adding 1-2 more cups of powdered sugar for stiffer frosting.
  • Can be made ahead and stored in the fridge for up to 5 days. Allow to soften at room temperature and stir well before using.


Calories: 380kcal | Carbohydrates: 35g | Protein: 5g | Fat: 25g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 150mg | Sugar: 33g | Calcium: 18mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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