Description
A rich, creamy, and fluffy peanut butter frosting that’s perfect for cakes, cupcakes, brownies, and more. Quick and easy to make in just 10 minutes.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (245 g) creamy peanut butter
- 3 cups (375 g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons milk
Instructions
- In a large mixing bowl, beat the softened butter and creamy peanut butter using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- With the mixer on low speed, gradually add the powdered sugar, about ⅓ cup at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and salt, then mix until incorporated.
- Pour in milk, one tablespoon at a time, and mix on low speed until combined. Increase to high speed and beat for 30 seconds until the frosting is light and fluffy.
- If the frosting is too thick, add an additional teaspoon of milk. If it’s too thin, mix in a bit more powdered sugar.
- Spread or pipe the frosting onto completely cooled cakes, cupcakes, or brownies.
Notes
- This recipe makes enough frosting for a 9×13-inch sheet cake, a two-layer 8-inch or 9-inch cake, or 24 cupcakes.
- If using natural peanut butter, stir well before using, but note that the texture may be slightly grainy.
- To make the frosting extra fluffy, beat it for an additional 30 seconds on high speed.
- For piping consistency, refrigerate for 10–15 minutes before using.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg