Chocolate Peanut Butter Frosting

As seen on

Sally’s

Total Time

5 minutes

Prep Time

5 minutes

Cook Time

0 minutes

Rating

(21)

Ingredients

3 cups

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream or milk
1/3 (80g) cup creamy peanut butter*
1 teaspoon pure vanilla extract
1/4 teaspoon salt

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Preparation

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Step 1

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.

Step 2

Frost your cake, cupcake, or confection however you’d like. In the pictured cupcakes, I piped a basic tall swirl using Ateco 849 piping tip.

Step 3

Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

Step 4

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Chef's notes

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For the best texture, I strongly suggest a processed creamy peanut butter such as Jif or Skippy creamy. I do not recommend oily or natural style peanut butter for this recipe because it could separate.

This recipe is enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.