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Homemade Peanut Butter Frosting photo

Peanut Butter Frosting

Creamy peanut butter frosting made with powdered sugar, peanut butter, butter, vanilla, salt, and heavy cream. Smooth, spreadable, and perfect for cakes and cupcakes.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup 114 gpowdered sugar
  • 1 cup 270 gpeanut butter, creamy
  • 5 tablespoons 71 gunsalted butter, room temperature
  • 3/4 teaspoonvanilla extract
  • 1/4 teaspoonkosher salt
  • 1/3 cup 80 mlheavy cream

Equipment

  • Electric Mixer
  • paddle attachment
  • Rubber spatula
  • Bowl
  • Airtight Container

Method
 

Instructions
  1. Fit an electric mixer with the paddle attachment. Add the peanut butter (1 cup/270 g) and unsalted butter (5 tablespoons/71 g, room temperature) to the bowl. Mix on medium speed until smooth and uniform, scraping down the bowl with a rubber spatula as needed.
  2. Reduce the mixer to low speed and add the powdered sugar (1 cup/114 g) gradually, mixing until fully incorporated and there are no dry streaks. Scrape down the bowl once or twice while you work.
  3. Add the vanilla extract (3/4 teaspoon) and kosher salt (1/4 teaspoon). Mix on medium-low until evenly combined, scraping the bowl again.
  4. Pour in the heavy cream (1/3 cup/80 ml). Increase the mixer to high speed and beat until the frosting is light and smooth, stopping to scrape the bowl one final time if necessary.
  5. Use the frosting as desired.
  6. To store: transfer to an airtight container and refrigerate for up to 4 days. Before using, bring to room temperature and mix vigorously to restore a spreadable consistency.

Notes

Peanut Butter- For this recipe, use creamy peanut butter and opt for a standard processed type like Jif or Skippy. I recommend avoiding natural peanut butter, as they are too oily and will affect the consistency of the frosting.
Scaling the Recipe- This recipe, as written, yields enough to generously frost 12 cupcakes. If you plan to fill and frost a cake, I would double the recipe.
Storing and Freezing- You can keep this frosting in the refrigerator in an airtight container for up to 3 days. You can also freeze leftover frosting in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then re-beat it (with a mixer on medium speed or with a rubber spatula) before using.