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Calling all Reese’s fans! This luscious, velvety Peanut Butter Frosting can transform any chocolate dessert recipe into a PB&C masterpiece. Peanut Butter Frosting is stellar on a variety of other desserts and fruit, too.
Everyone at the bake sale, potluck, or family gathering is about to go nuts for your dessert recipe!
Whether you top a chocolate cake, chocolate cupcakes, fudge brownies, or blondies, you’re sure to earn swoons (and have folks seeking you out for the recipe) when you whip up a batch of the best Peanut Butter Frosting. Cloud-like in texture, just sweet enough in taste, and infused with a dose of vanilla flavor, this sweet-salty dessert topping is one my kids ask for again and again.
If you like Reese’s Peanut Butter Cups or Pieces, chances are high that you’ll dig this easy Peanut Butter Frosting recipe. To sweeten the deal, I’m delighted to inform you that there’s only 5 minutes standing between you and your first spoonful.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger. If it still seems too firm, cook for another 40 seconds at 10% power.
- Peanut butter: I use store-bought creamy peanut butter for fluffy Peanut Butter Frosting, and classic teal-label Skippy is my go-to brand.
Step-by-step instructions
- To the bowl of a stand mixer fit with the paddle attachment on medium speed, or in a mixing bowl with an electric hand mixer by hand, beat butter until pale with a fluffy consistency, about 3 to 6 minutes.
- Add peanut butter, ½ cup of powdered sugar, milk, and vanilla. Beat until smooth. Gradually add the remaining 3 ½ cups powdered sugar ensuring to beat after each addition until smooth.
- Use the peanut butter frosting on cooled cakes, cupcakes, brownies, and cookies.
Recipe tips and variations
- Yield: My Peanut Butter Frosting recipe makes enough to coat 12 cupcakes (¼ cup frosting each) or a two-layer cake. Multiply as needed for your pan size.
- Storage: Store leftover frosting in an airtight container in the fridge for up to 4 days. For best results, bring to room temperature before spreading on baked goods.
- Salt: Add a pinch of salt to the frosting if you love the flavor contrast.
Frequently Asked Questions
Thanks to the powdered sugar and the creaming method, this recipe whips up to more than you might expect. In general, it’s best to overshoot your frosting ratios since extra is better than too little. (A baker’s snack of graham crackers coated in extra icing? Yes, please.) I generally aim for 2 ½ cups of frosting for a two-layer cake and 12 cupcakes, 3 ½ cups for a 9- x 13-inch cake or pan of brownies, and 4 cups for a 9-inch three-layer round cake or sheet cake.
You bet. Feel free to trade in smooth sunflower butter or your favorite peanut butter alternative that aligns with dietary preferences and restrictions. Just be sure to seek out a version that’s already emulsified; oily, natural styles don’t blend as well.
To make a dairy free frosting, substitute vegan butter for the regular butter and any non-dairy milk for the cow’s milk. Almond milk, oat milk, or soy milk will all work.
Yes, this recipe is naturally gluten free and no adjustments need to be made.
Keep the peanut butter handy
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Peanut Butter Frosting
Ingredients
- 1 cup butter room temperature (2 sticks, see note 1)
- 1 cup creamy peanut butter (see note 2)
- 4 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- To the bowl of a standing mixer fit with the paddle attachment on medium speed, or with an electric hand mixer by hand, beat butter until pale and fluffy, about 3 to 6 minutes.
- Add peanut butter, ½ cup of powdered sugar, milk, and vanilla. Beat until smooth. Gradually add the remaining 3 ½ cups powdered sugar ensuring to beat after each addition until smooth.
- Use the peanut butter frosting on cooled cakes, cupcakes, brownies, and cookies.
Notes
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger. If it still seems too firm, cook for another 40 seconds at 10% power.
- Peanut butter: I use store-bought creamy peanut butter for Peanut Butter Frosting, and classic teal-label Skippy is my go-to brand.
- Yield: My Peanut Butter Frosting recipe makes enough to coat 12 cupcakes (¼ cup frosting each) or a two-layer cake. Multiply as needed for your pan size.
- Storage: Store leftover frosting in an airtight container in the fridge for up to 4 days. For best results, bring to room temperature before spreading on baked goods.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Could I add cocoa powder to give it a chocolate peanut butter flavor?
Hi Samantha, I haven’t tested this but it sounds delicious! – Meggan
I found out the hard way not to substitute margarine for butter in peanut butter frosting. It came out as an oily mess. Maybe it was just me, but I would only use butter. In any case, thanks for all the options!
Super tasty!