This Creamy Peanut Butter Frosting is to DIE FOR. Ya’ll. I’m not exaggerating here. It’s seriously that good. And that’s a pretty serious statement come from me – because peanut butter is usually not ‘my thing’.
Don’t get me wrong, there are some peanut butter treats that I love (hello Reese’s Pieces… I’m talking to YOU!), but overall, I’ll reach for other flavors before peanut butter.
Unless we’re talking about this super fluffy, light, delicious, Creamy Peanut Butter Frosting.
Then peanut butter moves into a whole other realm. This frosting is seriously one of the best things ever. It’s addictive. And I will (without shame) eat it with a spoon…
Anyways… so I’ve been making this frosting for at least 3 years. I can’t even remember how I came upon the recipe but as soon as I made it, I didn’t even have to try any other recipes – I knew I’d hit the jackpot with this one and I saved it as a “keeper”.
The only problem is – the recipe doesn’t make a lot of frosting. Or at least compared to my huge batches of vanilla buttercream, this recipe seems to yield a small amount. And actually I’ve doubled it from the original recipe I had written down (so yes, you can half what’s written below with no problems!).
I didn’t measure out how much it yields in cups, but last weekend I made it as written below and I was able to frost 18 cupcakes with a little frosting leftover. Based on that, I’m thinking you could probably frost around 2 dozen cupcakes. Maybe more if you use less frosting than I do… but why???
So, I have the printable recipe all ready for you below! For the cupcakes pictured, I went all out and made dark chocolate cupcakes with mini chocolate chips mixed into the batter. I piped on the Cream Peanut Butter Frosting, then drizzled some chocolate syrup on top and topped them off with Mini Reese’s Peanut Butter Cups.
These were heaven.
Tell me, tell me… how do you feel about peanut butter? Love it? Hate it? Don’t care either way. I feel like most people feel strongly about it one way or the other.
So I’m off for now – I hope you enjoy this Peanut Butter Frosting as much as I do!
Have any questions? Leave me a comment!
Note: this frosting is soft and while it pipes really well onto cupcakes, it’s not super sturdy and doesn’t tolerate heat or a lot of fancy decorating without starting to droop. I don’t recommend it in any situation where you need stiff frosting for piping. However, I have used it as filling in cake and it was divine:
This is the creamiest, most delicious peanut butter frosting you’ll ever eat. It’s smooth and fluffy and not too sweet!
2 cups salted butter, softened
2 cups creamy peanut butter
A pinch of salt
6 cups confectioner’s sugar
1 cup heavy cream
In a medium bowl, cream together the peanut butter and softened butter until light and fluffy. This will take at least 3 minutes and the mixture will be much lighter than when you started.
Gradually mix in the powdered sugar. Scrape down the bowl as needed.
Last, add in the heavy cream and mix until smooth, again scraping down the sides as needed.
Mix on high for 3-5 minutes until really light and fluffy.
Mix in the salt.
Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
Use immediately or refrigerate for up to a week. If you use it after refrigeration, let it warm up to room temperature then mix it for a couple of minutes until it’s smooth and creamy again.
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