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
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}.
Nutrition
- Serving Size: 1/12 batch (approx.)
- Calories: 381 kcal :contentReference[oaicite:7]{index=7}
- Sugar: 32 g :contentReference[oaicite:8]{index=8}
- Sodium: 199 mg :contentReference[oaicite:9]{index=9}
- Fat: 26 g :contentReference[oaicite:10]{index=10}
- Saturated Fat: 12 g :contentReference[oaicite:11]{index=11}
- Trans Fat: 1 g :contentReference[oaicite:12]{index=12}
- Carbohydrates: 34 g :contentReference[oaicite:13]{index=13}
- Fiber: 1 g :contentReference[oaicite:14]{index=14}
- Protein: 6 g :contentReference[oaicite:15]{index=15}
- Cholesterol: 41 mg :contentReference[oaicite:16]{index=16}
