Homemade Peanut Butter Frosting Recipe

Why You’ll Love This Recipe

I love this recipe because it’s so quick and foolproof—just five ingredients and five minutes, and I have a luscious, fluffy frosting ready to go. The combination of creamy peanut butter and butter creates a silky texture, while powdered sugar and a splash of vanilla bring it all together with the perfect sweetness. It’s versatile, pipes beautifully, and pairs wonderfully with chocolate, vanilla, or banana desserts.

Ingredients

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

1 cup unsalted butter, room temperature
1 cup creamy peanut butter
3–4 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or heavy cream (as needed)

Directions

1. Beat the butter and peanut butter: In a large mixing bowl, I beat the unsalted butter and creamy peanut butter together with an electric mixer on medium speed for about 1 minute, until light, smooth, and fluffy.

2. Add the sugar and vanilla: I reduce the speed to low and gradually add the powdered sugar along with the vanilla extract, scraping down the sides of the bowl as needed.

3. Adjust the consistency: If the frosting feels too thick, I add milk or heavy cream one tablespoon at a time and continue beating until it reaches a soft, spreadable texture.

4. Frost and serve: Once the frosting is ready, I spread or pipe it onto cupcakes, cakes, brownies, or cookies. It holds its shape beautifully and adds a deliciously creamy finish to any dessert.

Servings and timing

This recipe makes enough frosting for about 12 cupcakes or one 9-inch cake and takes just 5 minutes total from start to finish. It’s ideal when I need a quick, delicious frosting without turning on the stove or waiting for anything to cool.

Variations

• For a chocolate-peanut butter twist, I add 2 tablespoons of cocoa powder before mixing.

• To make it naturally sweetened, I swap part of the powdered sugar for honey.

• I love using crunchy peanut butter when I want extra texture in the frosting.

• For a little flair, I sometimes stir in mini chocolate chips or a drizzle of caramel.

• A pinch of flaky sea salt sprinkled on top adds the perfect sweet-and-salty contrast.

Storage/Reheating

I store any leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using it again, I let it come to room temperature and beat it briefly to restore its creamy texture. For longer storage, I freeze it for up to 2 months, thaw it in the fridge overnight, and re-whip it before spreading or piping.

FAQs

Can I use natural peanut butter?

Yes, but I make sure it’s well-stirred and not too oily, or the frosting can separate. For best consistency, I prefer a no-stir variety.

What’s the best way to make it extra fluffy?

I beat the frosting for an additional 1–2 minutes at high speed—it incorporates more air and makes it light and cloud-like.

Can I use salted butter?

Yes, but I skip adding extra salt. Salted butter adds a nice balance to the sweetness.

Can this frosting be piped?

Absolutely! It’s stable and smooth enough for piping onto cupcakes or layer cakes. If it’s too soft, I chill it for 10–15 minutes before piping.

What desserts pair best with this frosting?

I love it on chocolate cake, banana bread, brownies, or even sandwiched between cookies. It’s also delicious spread on graham crackers for a quick treat.

Conclusion

I love how this Homemade Peanut Butter Frosting turns simple desserts into something truly decadent. With its creamy texture, rich peanut flavor, and perfect sweetness, it’s a must-have recipe in my kitchen. Whether I’m frosting cupcakes for a party or adding a quick finishing touch to a batch of brownies, this frosting always delivers that perfect balance of comfort and indulgence.