Creamiest Peanut Butter Frosting
Total Time
5 minutes
Prep Time
5 minutes
Cook Time
0 minutes
Rating
4.7 out of 5 stars
(78)
Ingredients
2.5 cups
- 5 Tablespoons (71g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter
- 1 cup (120g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
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Preparation
Step 1
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
Step 2
Cover tightly and store for up to 1 week in the refrigerator.
Step 3
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Chef's notes
Special Tools (affiliate links):
Electric Mixer (Handheld or Stand)
Peanut Butter:
Use a commercial brand peanut butter such as Skippy or Jif. Avoid natural, oily, or homemade peanut butters as the consistency will cause this frosting to separate and curdle.
Quantity:
This recipe is enough to frost 12-16 cupcakes, one 9-inch square or round cake, or one 9×13-inch quarter sheet cake with a thin layer of frosting. Follow the peanut butter frosting recipe from this chocolate sheet cake for any cake larger than that. Just as rich and creamy!
