How To Make Peanut Butter Frosting

I first made this peanut butter frosting for my brother’s birthday cake years ago. The cake turned out fine, but the frosting was what everyone remembered. It was silky, rich, and perfectly balanced — not too sweet, not too salty. 

Since then, it’s become my go-to for everything from weekend bakes to holiday desserts.

The best part? It takes less than 10 minutes to make and tastes like something straight out of a bakery.

Why You’ll Love It

This peanut butter frosting has everything you want in a good frosting — smooth, fluffy, and full of flavor. The texture is creamy enough to spread easily, yet stable enough to pipe onto cupcakes or sandwich between cookies.

You don’t need any fancy equipment or complicated steps. Just a bowl, a mixer, and a few pantry staples. It’s foolproof, forgiving, and downright delicious.

Once you taste it, you’ll understand why this frosting never lasts long in my kitchen.

Ingredients 

Makes enough for 12 cupcakes or 1 two-layer cake

• 1 cup creamy peanut butter (avoid natural or oily types)
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2–3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt (optional, but enhances flavor)

Optional mix-ins or toppings:

• Chopped peanuts for texture
• A drizzle of honey or maple syrup for a touch of sweetness
• Melted chocolate for peanut butter chocolate frosting

Whip the Base

Start by adding the softened butter and peanut butter to a large mixing bowl. Using a hand mixer or stand mixer, beat on medium speed for about 2 minutes, until smooth and creamy.

The smell at this stage is incredible — rich and nutty. The mixture should look light and fluffy, almost like mousse. This step helps incorporate air, which gives your frosting that dreamy texture later.

Add the Sugar

Turn the mixer to low and gradually add the powdered sugar, one cup at a time. You’ll notice the frosting start to thicken as it comes together.

Once all the sugar is in, increase the speed again and beat for another minute. If it feels too thick, add one tablespoon of milk or cream at a time until it reaches your desired consistency.

The key is balance — you want it thick enough to hold its shape, but smooth enough to spread easily.

Finish with Flavor

Add the vanilla extract and a pinch of salt. Mix again for 30 seconds.

That tiny bit of salt might not seem important, but it’s what takes this frosting from good to great. It cuts through the sweetness and deepens the peanut flavor in the best way.

Taste it at this point. If it’s too sweet, add another pinch of salt or a drizzle of cream. If you like a bolder peanut flavor, stir in an extra spoonful of peanut butter. This frosting is forgiving — it lets you make it your own.

Spread or Pipe

Once it’s ready, use it immediately or store it for later.

Spread it over a cooled chocolate cake, pipe it onto cupcakes, or layer it between soft cookies. You can even use it as a filling for whoopie pies or a topping for brownies.

It’s thick enough to pipe beautifully but soft enough to glide over cakes without tearing them. The moment you taste it, you’ll know it’s one of those recipes that earns a permanent spot in your baking rotation.

Tips for Perfect Peanut Butter Frosting

• Use the right peanut butter. Stick with creamy, shelf-stable peanut butter — not natural or chunky varieties.
• Don’t skip the butter. It lightens the texture and helps the frosting whip properly.
• Add milk slowly. A little goes a long way; too much will make it runny.
• Whip it well. Air makes it fluffy — don’t rush the mixing.
• Taste as you go. Peanut butter brands vary in saltiness, so adjust accordingly.

Storing and Freezing

You can store this frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it sit at room temperature for 15–20 minutes, then whip it again to restore the fluffiness.

It also freezes beautifully. Seal tightly, freeze for up to 2 months, and thaw overnight in the fridge. Once softened, beat for a minute or two, and it’ll taste freshly made.

Each variation keeps the same creamy base but adds its own little twist.

Why It Works

This recipe works because it’s built on balance — not too heavy, not too sugary. The butter keeps it light, the peanut butter adds body, and the cream ties everything together.

It’s smooth enough for piping yet rich enough to stand on its own. You can taste every layer — the nuttiness, the sweetness, the salt — all in perfect harmony.

It’s a small-batch recipe that feels big, like something you’d find in a bakery case next to chocolate ganache cakes and layer bars.

Final Thoughts

Peanut butter frosting has a way of making even simple desserts special. It turns plain chocolate cupcakes into something memorable and adds warmth to any bake.

Every time I make it, I’m reminded that good frosting isn’t about perfection — it’s about joy. It’s about that little moment when someone takes a bite and smiles because it tastes like something familiar, something happy.

Make a batch, grab a spoon, and try not to eat it all before it reaches the cake.

Can I Make This Frosting Without a Mixer?

Yes, you can! Just use a sturdy whisk and some patience. Start with very soft butter and peanut butter, and whisk in the sugar gradually. It’ll take a few extra minutes, but the result will still be creamy and smooth.

Can I Use Natural Peanut Butter?

It’s not recommended. Natural peanut butter separates easily and can make the frosting oily or grainy. Stick to classic creamy brands like Jif or Skippy for the best texture and consistency.