Creamy, salty, not too sweet ~ this peanut butter frosting gets it right.
My peanut butter frosting recipe is an American buttercream, meaning it’s made by beating butter with powdered sugar (and a little milk or cream) ~ rich and thick, with a smooth, slightly fudgy texture that’s not too sweet. It’s the kind I grew up with and still love best today. This recipe makes a soft peanut butter frosting you can spread on layer cakes or pipe onto cupcakes. It makes a great cookie frosting or filling, too.
The Case for Peanut Butter Buttercream
Vanilla is safe. Chocolate is expected. This is better (sometimes).
It adds depth, a little salt, and just enough richness to make a simple cupcake feel like something special.
My favorite way to use peanut butter frosting? On banana cake. Try it and see.
What You’ll Need for Peanut Butter Frosting
- creamy peanut butter ~ I like Jif or Skippy Natural, both give great flavor and a smooth texture.
- salted butter + an added pinch of salt ~ the salt is essential to bring out the peanut flavor and balance the sweetness.
- powdered sugar ~ no need to sift unless yours is lumpy.
- cream or half and half ~ you’ll need enough to create a loose, creamy texture: less for a fudgy texture, more for a fluffier consistency.
The secret ingredient!
It’s salt. Salt is what brings out the peanutty flavor and keeps it from being cloyingly sweet. It gives this peanut butter frosting an edge ~ in other words, not just for kids. There’s salt in the peanut butter itself, in the butter, and I add a little extra for good measure.
How to use your peanut butter frosting
- Turn a classic chocolate cake, into a peanut butter layer cake ~ you get that classic Reese’s inspired flavor combo. You can do cupcakes, sheet cake, or a layer cake. You can use it as a filling for this Chocolate Peanut Butter Cake.
- Fill fudgy brownie cookie sandwiches
- Frost soft sugar cookies or an epic cookie pie
- Ice a pan of brownies
- Grab a spoon and dig in
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Peanut Butter Frosting
Equipment
- electric beaters or stand mixer
Ingredients
- 4 Tbsp salted butter, softened
- 1/2 cup creamy peanut butter, I use Jif or Skippy Natural
- 1/2 tsp salt
- 9 Tbsp cream or half and half, you may need more or less
- 3 cups powdered sugar
Instructions
- In a large bowl using electric beaters cream together the soft butter, peanut butter, and salt.
- Working in batches alternately add the sugar, and then the cream or half and half, beating between each addition. You may or may not need all the cream. I always do. You want a creamy smooth fairly loose frosting for piping or spreading.
- Taste the frosting to add salt, if needed.
Notes
Nutrition
More peanut butter desserts
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