Peanut Butter Frosting

This luscious, velvety Peanut Butter Frosting can transform any chocolate dessert recipe into a PB&C masterpiece. Peanut Butter Frosting is stellar on fruit and vanilla cakes and cupcakes, too.

Course Dessert

Cuisine American

Cook Time 5

Total Time 5

Servings servings (1/4 cup each)

Calories 231kcal

Author Meggan Hill

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

US Customary - Metric

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 (1/4 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