Peanut Butter Frosting (Easy, Creamy, Fluffy Recipe!)

I whipped up a Creamy Peanut Butter Icing with one surprising pantry swap that will have you reaching for your chocolate cake before you know it.

I always figured peanut butter frosting was either too dense or cloying, till I messed around and landed on something that feels almost weightless. Using softened unsalted butter and creamy peanut butter as the base this Peanut Buttercream Frosting packs real peanut punch without feeling like a sugar brick.

I’m not giving the method away here but there’s a tiny trick that makes it fluffy and stable, and yeah I ruined a few batches before I got it right. If you like bold nutty flavor but hate greasy frosting, this one might surprise you.

Ingredients

• Unsalted butter: gives rich silky texture, provides fat for mouthfeel and helps frosting hold shape.
• Creamy peanut butter: Adds nutty protein, alot of salt, deep flavor and dense, satisfying body.
• Powdered sugar: Sweetens and thickens rapidly, mostly simple carbs, makes frosting airy yet stable overall.
• Heavy cream or milk: Adds softness and creaminess, more fat yields richer frosting, alters spreadability.
• Vanilla extract: Small amount enhances sweetness perception, rounds flavors, gives warm background notes overall subtly.
• Pinch of salt: Balances sweetness, wakes flavors up, cuts through richness and reduces cloying aftertaste.

Ingredient Quantities

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup creamy peanut butter room temp
• 2 1/2 to 3 cups powdered sugar
• 2 to 4 tablespoons heavy cream or whole milk
• 1 teaspoon pure vanilla extract
• Pinch of salt, optional

How to Make this

1. Take the 1/2 cup butter and the 1 cup creamy peanut butter out of the fridge and let them come to room temp so they soften; if the butter is still hard cut it into chunks and microwave in 5 second bursts until soft but not melted.

2. In a large bowl beat the softened butter on medium speed until smooth and creamy, about 45 seconds to 1 minute, then add the peanut butter and beat until fully combined and even colored.

3. Add 1 teaspoon vanilla extract and a pinch of salt, beat briefly to mix.

4. With the mixer on low, add 2 1/2 cups powdered sugar a cup at a time so it doesnt fly everywhere; if your powdered sugar is lumpy sift it first.

5. Add 2 tablespoons heavy cream or whole milk and mix until incorporated; check texture and add 1 more tablespoon at a time up to 4 tablespoons until you reach a spreadable, pipeable consistency.

6. If frosting is too thin add the remaining powdered sugar up to the full 3 cups until it firms up; if too thick add another teaspoon or two of cream or milk until it loosens.

7. Scrape the bowl and beat the frosting on medium high for 1 to 2 minutes until light and fluffy and airy, this step makes it feel less dense and more like bakery frosting.

8. Taste and adjust: add a pinch more salt for contrast or a little more powdered sugar if you want it sweeter, but remember its supposed to be peanut buttery and a bit rich.

9. Use right away to spread or pipe; to store keep covered in an airtight container in the fridge up to 5 days. When ready to use bring to room temp and beat again briefly to re-fluff before frosting your cake or cupcakes.

Equipment Needed

1. Large mixing bowl, big enough for an electric mixer
2. Electric mixer (hand or stand) for creaming and whipping
3. Rubber spatula to scrape the bowl and smooth the frosting
4. Measuring cups and spoons (1/2 cup, 1 cup, tsp, tbsp)
5. Sifter or fine mesh sieve for powdered sugar if its lumpy
6. Knife and small cutting board to cut butter into chunks if needed
7. Microwave-safe bowl or plate for softening butter in short bursts
8. Piping bag and tips or an offset spatula for piping or spreading, plus an airtight container for storing leftovers

FAQ

Peanut Butter Frosting (Easy, Creamy, Fluffy Recipe!) Substitutions and Variations

• Unsalted butter: use salted butter in the same amount, just skip adding any extra salt; or use vegetable shortening 1:1 for a firmer more stable frosting it wont taste as rich
• Creamy peanut butter: swap with crunchy peanut butter 1:1 for extra texture, or use almond butter or sunflower seed butter 1:1 to avoid peanuts or change the flavor, they may be a bit thinner so chill before piping
• Powdered sugar: make your own by blending 1 cup granulated sugar with 1 tablespoon cornstarch until powdery then use equal volume; or try powdered erythritol 1:1 but it will be less sweet and can leave a cooling aftertaste
• Heavy cream or whole milk: swap with full fat canned coconut milk for a dairy free richer frosting or use evaporated milk or half and half in the same amount, expect a slight coconut note with the first option

Pro Tips

– If your peanut butter has that oily layer, stir the oil back in and warm it just a few seconds in the microwave so it mixes smooth, cool it a bit then continue. If your frosting ever looks greasy or separated toss it in the fridge for 10 to 15 minutes then re-whip, that fixes a lot.

– Sift the powdered sugar or at least press it through a fine sieve, and add it very slowly. If you dump it in youll get a cloud of sugar everywhere and a gritty texture, plus mixing on low prevents dust and keeps the frosting smooth.

– Use salt like a flavor tool not a fixer; a tiny pinch of fine sea salt will make the peanut flavor pop, but dont oversalt. For a deeper more bakery like flavor try a drop of instant espresso or a teaspoon of browned butter instead of plain softened butter, but add small amounts until you like it.

– For storage and piping: portion into small containers or freeze scoops for quick use later. When chilled the frosting firms up, so bring it back to room temp and beat it briefly with a splash of cream to re-fluff before piping, dont try to heat it just to loosen.