Homemade Peanut Butter Frosting

This Homemade Peanut Butter Frosting is rich, creamy, and packed with nutty flavor—perfect for topping cakes, cupcakes, brownies, or even enjoying by the spoonful. It’s a quick and easy recipe I love turning to whenever I want a frosting that’s a little salty, a little sweet, and totally satisfying.

Why You’ll Love This Recipe

I love how smooth and fluffy this frosting turns out, with just the right balance of peanut butter richness and sweet creaminess. It’s super simple to make with pantry staples and can be whipped up in minutes. Whether I’m slathering it on chocolate cake or using it as a dip for fruit or cookies, this frosting always delivers big flavor with minimal effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

creamy peanut butter (not natural-style)
unsalted butter, softened
powdered sugar
vanilla extract
milk or heavy cream (to adjust consistency)
a pinch of salt (optional, if using unsalted peanut butter)

directions

1. I beat the peanut butter and softened butter together in a large bowl until the mixture is smooth and fluffy.

2. I gradually add the powdered sugar, mixing on low at first to avoid a sugar cloud, then increasing the speed until fully combined.

3. I stir in the vanilla extract and a pinch of salt if needed.

4. I add the milk or cream one tablespoon at a time, beating until the frosting reaches my desired consistency—creamy and spreadable, but not runny.

5. I use it right away to frost cakes or cupcakes, or refrigerate it if I want to firm it up a bit before piping.

Servings and timing

This recipe makes enough to frost about 12 cupcakes or a single 9×13-inch cake. It takes about 10 minutes from start to finish.

Variations

When I want a chocolate-peanut butter combo, I add a couple tablespoons of cocoa powder. For a more intense nutty flavor, I stir in a bit of toasted crushed peanuts. I’ve also made it with maple syrup instead of some of the powdered sugar for a slightly different sweetness.

storage/reheating

I store any leftover frosting in an airtight container in the fridge for up to 5 days. Before using it again, I let it come to room temperature and re-whip it to restore its fluffiness. I can also freeze it for up to 2 months—just thaw overnight in the fridge and whip it again before using.

FAQs

Can I use natural peanut butter?

I don’t recommend it for this recipe—natural peanut butter tends to separate and makes the frosting too oily or grainy.

How do I make this frosting thicker or thinner?

I add more powdered sugar to thicken it or more milk/cream to thin it out, a little at a time until it’s just right.

Is this frosting good for piping?

Yes, it holds its shape well when piped, especially if I chill it slightly before filling the piping bag.

Can I make this frosting ahead of time?

Yes, I often make it a day in advance and keep it in the fridge. Just bring it to room temperature and re-whip before using.

What desserts pair well with peanut butter frosting?

I love it on chocolate cake, banana cupcakes, brownies, or even sandwiched between cookies for a quick treat.

Conclusion

Homemade Peanut Butter Frosting is a creamy, nutty dream that takes any dessert to the next level. Whether I’m frosting a cake or licking the spoon, this quick and easy recipe is always a hit in my kitchen.

Homemade Peanut Butter Frosting

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Frosts 12 cupcakes or a 9x13-inch cake
• Category: Frosting
• Method: Mixing
• Cuisine: American
• Diet: Vegetarian

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Description

Homemade Peanut Butter Frosting is a rich, creamy frosting with a sweet and salty balance—perfect for topping cakes, cupcakes, brownies, or enjoying as a decadent dip.

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Ingredients

• 1 cup creamy peanut butter (not natural-style)
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–4 tablespoons milk or heavy cream
• Pinch of salt (optional, if using unsalted peanut butter)

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Instructions

1. In a large bowl, beat peanut butter and softened butter until smooth and fluffy.
2. Gradually add powdered sugar, mixing on low at first, then increasing speed until fully combined.
3. Stir in vanilla extract and salt, if using.
4. Add milk or cream one tablespoon at a time, beating until the frosting reaches a creamy, spreadable consistency.
5. Use immediately or refrigerate to firm up slightly before piping.

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Notes

• Do not use natural peanut butter; it can make the frosting oily or grainy.
• Add cocoa powder for a chocolate-peanut butter variation.
• Mix in crushed toasted peanuts for extra texture and flavor.
• Substitute a bit of maple syrup for powdered sugar for a unique sweetness.

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Nutrition

• Serving Size: 2 tablespoons
• Calories: 180
• Sugar: 16g
• Sodium: 60mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 15mg