This easy peanut butter frosting recipe is ultra creamy, silky smooth, perfectly light and fluffy, and great for piping or spreading onto cakes and cupcakes.

Recipe Uses: You’ll love this frosting on top of this easy chocolate cupcake recipe, this 13×9 brownie recipe, or sandwiched in-between these homemade Oreos.

Peanut butter frosting piped on top of a chocolate cupcake.

Why You’ll Love this Peanut Butter Frosting Recipe

  • Ultra Creamy – This peanut butter frosting is probably the lightest and fluffiest frosting that I’ve ever made (besides my whipped cream cheese frosting). It’s super creamy, yet it has no heavy cream in it.
  • Sweet and Salty – Peanut butter, along with a little salt, adds a nice salty balance to a typically sweet frosting.
  • Pipeable – This frosting is so soft and velvety, yet it holds it’s shape, making it perfect for piping on top of cupcakes and cakes.
Bowl of peanut butter frosting made with an electric and mixer.

How To Make Peanut Butter Frosting

You only need 6 ingredients for this peanut butter buttercream frosting recipe:

  • Unsalted Butter – to control the amount of salt. Use room-temperature butter that’s soft to the touch but not melting.
  • Creamy Peanut Butter – Use a firm, no stir peanut butter like Jif of Skippy. Natural peanut butters that separate may make the frosting oily or grainy.
  • Salt – to balance out the sweetness.
  • Powdered Sugar – to sweeten and thicken the frosting.
  • Vanilla Extract – for flavoring.
  • Milk – Whole milk or 2% milk is preferred. Half & Half or heavy cream will also work well.

*Full ingredient amounts and instructions are in the recipe card at the bottom of the post.

Steps to make peanut butter frosting with a bowl and an electric hand mixer.
  1. In a large bowl, combine the butter, peanut butter, and salt. Use an electric mixer [affiliate link] to beat ingredients together until combined.
  2. Add 1 cup of powdered sugar. Mix well. Scrape the bowl as needed.
  3. Repeat adding 1 cup powdered sugar and mixing.
  4. Repeat adding 1 cup powdered sugar and mixing.
  5. Add the vanilla and mix together.
  6. Mix in the milk 1 Tablespoon at a time, until the desired consistency. Spread or pipe frosting onto cooled cakes, cupcakes, brownies, cookies, etc.

How Much Cake/Cupcakes Will This Frosting Cover?

This peanut butter frosting recipe makes approximately 4 cups of frosting which will easily frost:

  • Up to 18 cupcakes piped generously (as pictured), or 24+ cupcakes frosted modestly. I used a Wilton 6B piping tip. [affiliate link]
  • A 9×13-inch sheet cake.
  • Or a two-layer 8 or 9-inch round cake.
Piping bag of peanut butter frosting with an open star piping tip.

Storing and Freezing

How long does peanut butter frosting last? This peanut butter frosting will last 2-3 days at controlled room temperature (68-72˚F) or up to 1 week in the refrigerator. Remember to always keep it bagged, wrapped, or in an airtight container and bring it to room temperature before using it. (Do not microwave.)

Can you freeze peanut butter frosting? YES! Tightly cover the frosting in a freezer-safe container and freeze for up to 1-2 months. Thaw the frosting in the refrigerator overnight, then bring the frosting to room temperature before using it. You may want to stir/whip it first, to freshen it up.

Bowl of peanut butter frosting made with an electric and mixer.

Recipe Tips and Notes

  • Use a creamy peanut butter NOT chunky or natural.
    • Technically chunky peanut butter can be used if you don’t plan on piping it, as the nuts would get stuck in the piping tip.
    • The oil from the peanuts tends to separate in a natural peanut butter, and may make your frosting oily or gritty from the ground nuts.
    • It’s best to use a firm, no-stir creamy peanut butter, like Jif or Skippy, as its consistency is not affected by time or temperature.
  • For Stiffer Frosting: If the peanut butter frosting seems too soft, simply add 1/2 to 1 cup additional powdered sugar or refrigerate the frosting for 15-20 minutes until more firm.
  • Hand Mixer vs. Stand Mixer — As you can see I used an electric hand mixer (my favorite flat bladed Hamilton Beach Mixer [affiliate link]), but an electric stand mixer will work just fine with the paddle attachment. Use whatever you have/prefer.
Peanut butter frosting piped on top of chocolate cupcakes.

More Classic Frosting Recipes

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

Bowl of peanut butter frosting made with an electric and mixer.

Peanut Butter Frosting

This easy peanut butter frosting recipe is ultra creamy, silky smooth, perfectly light and fluffy, and great for piping or spreading onto cakes and cupcakes.
5 from 1 rate

Ingredients

  • 1 cup (226 g) unsalted butter, (2 sticks) room temperature
  • 1 cup (256 g) creamy peanut butter, like Jif or Skippy; SEE NOTES
  • ¼ tsp salt
  • 3 cups (360 g) powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk, or non-dairy milk

Instructions
 

  • In a large bowl, combine the butter, peanut butter, and salt. Use an electric mixer to beat ingredients together until combined.
  • Add the powdered sugar 1 cup at a time, mixing well between each addition. Scrape the sides of the bowl as needed.
  • Add the vanilla extract and mix to combine with the other ingredients.
  • Mix in the milk 1 Tablespoon at a time, until the desired consistency. Spread or pipe frosting onto cooled cakes, cupcakes, brownies, cookies, etc.

Notes

  • YIELD: Approximately 4 cups of frosting which will frost up to 18 cupcakes piped generously (as pictured) or 24+ cupcakes frosted modestly, OR a 9×13-inch sheet cake, OR a two-layer 8 or 9-inch round cake.
  • Creamy Peanut Butter – Use a firm, no-stir peanut butter.
  • Natural Peanut Butter may make the frosting oily or gritty.
  • Chunky Peanut Butter may be used if you plan to spread the frosting, instead of piping it.
Serving: 0.25 cup, Calories: 255kcal, Carbohydrates: 23g, Protein: 3g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 96mg, Potassium: 87mg, Fiber: 1g, Sugar: 21g, Vitamin A: 318IU, Calcium: 12mg, Iron: 0.3mg