A creamy, fluffy homemade peanut butter frosting perfect for spreading or piping on cakes and cupcakes. It’s smooth, rich, and has just the right balance of sweet and salty. Whether I’m topping cupcakes, layering a birthday cake, or just looking for a decadent peanut butter fix, this frosting always hits the spot.

Why You’ll Love This Recipe

I love how quick and easy this frosting is to make—just 10 minutes from start to finish. The texture turns out silky and fluffy every time, and it pipes like a dream. The rich peanut butter flavor pairs beautifully with chocolate, vanilla, or banana cakes, and I can easily adjust the sweetness or consistency to suit the occasion. Plus, it’s sturdy enough to hold shape on cupcakes yet smooth enough to spread easily over a sheet cake.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I combine the softened butter and peanut butter in a large mixing bowl and beat them together until creamy and fully blended.
Next, I gradually add the powdered sugar—about ⅓ cup at a time—with the mixer on low speed, making sure it incorporates smoothly.
Once all the sugar is mixed in, I stir in the vanilla extract and salt.
I pour in the milk, mix until fully combined, then increase the mixer speed to high and beat for about 30 seconds until the frosting becomes light and fluffy.
Finally, I pipe or spread it onto completely cooled cupcakes or cakes.

Servings and timing

This frosting makes enough for 12 generously frosted cupcakes, 24 modestly frosted cupcakes, a 9×13 sheet cake, or a 2-layer 8″ or 9″ round cake.

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Variations

I sometimes add an extra ½–1 cup of powdered sugar for a stiffer consistency, especially if I need defined piping on cupcakes.
For a touch of chocolate, I mix in 2 tablespoons of cocoa powder or swirl in some melted chocolate.
If I want a sweeter, more dessert-like profile, I use honey-roasted peanut butter (as long as it’s not the oily natural kind).
A splash of heavy cream instead of milk makes the frosting extra rich and smooth.

Storage/Reheating

I store any leftover frosting in an airtight container in the fridge for up to 5 days. Before using it again, I let it sit at room temperature for 20–30 minutes and give it a quick re-whip with a hand mixer to bring back the fluffy texture. I don’t recommend freezing it, as the texture can change once thawed.

FAQs

How do I make the frosting thicker?

I add extra powdered sugar, about ½ cup at a time, until I get the desired consistency. This helps make the frosting sturdier for piping.

Can I use natural peanut butter?

I avoid natural peanut butter that separates, since it tends to be too oily and can make the frosting grainy or runny.

Is this frosting stable for layer cakes?

Yes, it’s sturdy enough for layer cakes, especially if I refrigerate the layers a bit before stacking and decorating.

Can I make it ahead of time?

Yes, I often make it a day or two in advance and keep it refrigerated. Just let it come to room temperature and re-whip before using.

What cake flavors go best with peanut butter frosting?

I love pairing this with chocolate cake, banana cake, vanilla cupcakes, or even brownies for a rich and decadent treat.

Conclusion

This creamy peanut butter frosting has become a staple in my dessert recipes. It’s fast, reliable, and irresistibly delicious. Whether I’m piping it on cupcakes or slathering it over a birthday cake, it never disappoints. The smooth, nutty flavor and fluffy texture make it a must-have for any peanut butter lover.

Creamy Peanut Butter Frosting

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Author: Sue
Prep Time: 10 minutes :contentReference[oaicite:4]{index=4}
Cook Time: 0 minutes
Total Time: 10 minutes :contentReference[oaicite:5]{index=5}
Yield: Makes enough for 12 generously frosted cupcakes or 24 modestly frosted cupcakes; also covers a 9×13 cake or 2‑layer 8‑9″ round cake :contentReference[oaicite:6]{index=6}
Category: Dessert Frosting
Method: Mixing/Beating
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy, fluffy homemade peanut butter frosting perfect for spreading or piping on cakes and cupcakes.

Ingredients

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

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Instructions

Combine butter and peanut butter in a large bowl and beat until creamy and well‑combined.
Gradually add powdered sugar (about ⅓ cup at a time) with mixer on low until fully incorporated.
Stir in vanilla extract and salt.
Add milk and mix until well‑combined; increase mixer speed to high and beat for about 30 seconds until light and fluffy.
Pipe or spread onto completely cooled cupcakes or cakes.

Notes

This recipe covers a 9×13 sheet cake, a 2‑layer 8″ or 9″ round cake, or 12 generously frosted cupcakes (or up to 24 modestly frosted cupcakes) :contentReference[oaicite:1]{index=1}.
For a stiffer frosting, add an additional ½–1 cup powdered sugar :contentReference[oaicite:2]{index=2}.
Avoid using natural peanut butter that separates—it's too oily and can lead to grainy or runny frosting :contentReference[oaicite:3]{index=3}.