I love how quick and versatile this frosting is. It’s smooth, fluffy, and perfectly balanced — not too sweet, not too salty. It pipes beautifully, spreads easily, and complements everything from chocolate cake to banana bread. Whether I’m baking for a celebration or just want to upgrade my brownies, this frosting is always my go-to.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter, room temperature
creamy peanut butter
powdered sugar
vanilla extract
milk or heavy cream (as needed)
Directions
In a mixing bowl, I beat the softened butter and creamy peanut butter together on medium speed with an electric mixer for about 1 minute, until the mixture is light and fluffy.
I add the powdered sugar and vanilla extract, then mix on low speed until everything is fully incorporated. I scrape down the sides of the bowl as needed.
If the frosting is too thick, I add milk or heavy cream — one tablespoon at a time — until I get the consistency I want. I usually aim for something spreadable but sturdy enough to pipe.
Once the frosting is smooth and fluffy, I use it to top cupcakes, cakes, cookies, or anything else that needs a rich, peanut buttery finish.
Servings and Timing
This recipe makes enough to frost about 12 cupcakes or one 9-inch cake.
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Variations
Chocolate-Peanut Butter Frosting: I add 2 tablespoons of cocoa powder for a fudgy twist.
Natural Sweetness: I sometimes replace part of the powdered sugar with honey for a slightly different flavor and smoother texture.
Crunchy Texture: Swapping in crunchy peanut butter gives it a fun, nutty bite.
Sweet and Salty: A pinch of flaky sea salt on top adds the perfect finishing touch.
Extra Creamy: Heavy cream makes this frosting even richer and more luxurious.
Storage/Reheating
Room Temp: I keep it covered at room temperature for up to 1 day if I’m using it soon.
Fridge: For longer storage, I refrigerate it in an airtight container for up to 5 days. I let it come to room temperature and beat it again before using.
Freezer: I freeze leftover frosting for up to 1 month. I thaw it in the fridge overnight, then re-whip it until fluffy.
FAQs
Can I use natural peanut butter?
Yes, but I’ve found that natural peanut butter can separate and make the frosting less stable. If I use it, I stir it thoroughly and expect a slightly softer texture.
Can I pipe this frosting?
Absolutely. It holds its shape well and pipes beautifully onto cupcakes and cakes, especially if I chill it slightly first.
Can I make this dairy-free?
Yes, I’ve made it using a plant-based butter substitute and almond milk. The texture and taste still come out great.
What’s the best way to thin it out?
I add milk or cream a little at a time until I get the consistency I want. For piping, I keep it a bit thicker; for spreading, I go a little looser.
Does it need to be refrigerated?
Not immediately, but if I’m not using it within a day or if the room is warm, I keep it chilled. Just let it soften and re-whip before using again.
Conclusion
This Homemade Peanut Butter Frosting is rich, fluffy, and full of nutty goodness. It’s one of those quick recipes that transforms any dessert into something special. Whether I’m topping cupcakes or layering it on a cake, it’s always a hit — simple, satisfying, and seriously delicious.
