Peanut Butter Frosting – Rachel Cooks®

Light and fluffy peanut butter frosting is the perfect finishing touch for crowd-pleasing cupcakes, brownies, birthday cakes, and beyond! Peanut butter lovers will adore this easy 4-ingredient recipe.

Recipe Overview

Why you’ll love it: Peanut butter frosting is not just an afterthought—it’s the main event! Outstanding!

How long it takes: 5 minutes
Equipment you’ll need: hand mixer or stand mixer
Servings: enough for 24 cupcakes, a two-layer round cake, or a 9 x 13 inch cake

Peanut butter frosting piped on a chocolate cupcake.

 

There are some people whose attitude about frosting is: Yes. Unequivocally Yes! But once you’ve reached the age where you can tie your own shoes, you start getting pickier about your frosting. It should be buttery, but not too rich or greasy; sweet, but not cloying. 

This peanut butter frosting achieves something rare for frosting recipes. Pipe it onto cupcakes for a party and I promise you no one is going to discreetly scrape it off and throw it away in a napkin.

The secret is the peanut butter. There’s a whole cup of it in this recipe—more peanut butter than regular butter. This makes the frosting more stable for decorating and a lot less one-note. It also gives it an irresistible peanut flavor, which is fantastic for chocolate cakes, yellow cakes, cupcakes, and brownies.

Why You’ll Love this Peanut Butter Frosting

  • It’s not too much. Some frosting recipes feel like you’re eating straight-up butter, while others make your teeth ache with their over-the-top sweetness. This peanut butter frosting is just right.
  • Peanut butter fanatics, rejoice! If you’re someone who eats peanut butter with a spoon, this frosting is for you. While some frosting recipes are just there—I mean, something has to go on top of the cake, right?—this frosting is delicious on its own.
  • Easy and versatile. With only four ingredients, this frosting comes together in minutes. You can use it on cakes, cupcakes, brownies, cookies, the sky’s the limit! It freezes well, too.
Peanut butter frosting piped on a number of chocolate cupcakes, some on a cake stand.

What you’ll need To Make This Frosting

  • Creamy Peanut Butter: This recipe will also work with sunflower seed butter if you want to make a nut-free version. Use shelf-stable peanut butter that doesn’t have to be stirred.
  • Unsalted Butter: Soften the butter to room temperature so it mixes easily with the other ingredients. If the butter is too cold, it doesn’t mix well with the other ingredients and may cause the frosting to have a grainy texture. The softened butter should still hold its shape and not be squishy.
  • Powdered Sugar: Also known as confectioners’ sugar.
  • Vanilla Extract: A little bit of vanilla enhances the overall flavor of this peanut butter frosting recipe.
  • Heavy Whipping Cream: This is optional (see the cooking tip below).

Cooking Tip

This frosting is creamy, spreadable, and pipeable. I found that adding a little heavy whipping cream (2 tablespoons) made it even smoother, and piping was easier when topping cupcakes. Adding the heavy whipping cream does not compromise the frosting’s ability to hold its shape.

Ingredients needed for recipe, including peanut butter and powdered sugar.

How to make Peanut Butter Frosting

Beat the butter in a large mixing bowl for about 2 minutes, or until it’s smooth, creamy, and light in color.

Add the peanut butter and beat until combined, scraping down the sides of the bowl as needed.

Beat in the powdered sugar with the mixer on low speed. Once the powdered sugar is incorporated, increase the mixer speed to medium and beat until the peanut butter frosting is light and fluffy, 1 to 2 minutes.

FAQs

Can I use natural peanut butter in this recipe?

No, it’s best to use a shelf-stable peanut butter that doesn’t need to be stirred before using. This will prevent the oil from separating from the rest of the frosting.

Why does the butter need to be beaten first?

Whipping the butter creates a super smooth peanut butter frosting that doesn’t separate.

Can I use this frosting for decorating cakes?

Yes! Whether you plan on spreading the frosting or piping it, it will hold up well. I even tested it at room temperature and it kept its shape for a full day unrefrigerated.

Ideas for Using This Peanut Butter Frosting

  • Frosted brownies: Frost your favorite brownie recipe with peanut butter frosting. Frosting really dresses up brownies made from a box, too. Swap out the frosting on these mocha brownies for peanut butter frosting. Yum! It’s like a chocolate peanut butter latte.
  • Cakes and cupcakes: Frost a chocolate cake or chocolate cupcakes with peanut butter frosting. It’s especially delicious with chopped peanut butter cups or Reese’s Pieces on top! A yellow or white cake is great, too.
  • Go bananas! Peanut butter and bananas are always a winning combination. Frost banana cupcakes, my best banana cake, or even banana bread.
  • DIY sandwich cookies: Spread frosting between two of your favorite cookies and make your own cookie sandwich (think Oreos!). Try my classic chewy chocolate chip cookies or easy trail mix cookies.
  • Dip: Imagine dipping crisp salty pretzels or tart apple slices in fluffy peanut butter frosting.
  • Pancake or waffle topping: Pipe peanut butter frosting on waffles or pancakes. Try it on these brownie waffles or banana pancakes
Chocolate cupcake with peanut butter frosting, large bite removed.

Make Ahead Ideas

You can make this peanut butter frosting ahead. Refrigerate it for up to a week or freeze it in an airtight container or freezer bag, pressing all the air out, for up to 1 month. Let the frosting defrost overnight in the refrigerator; re-whip it with a hand mixer to restore the fluffy texture.

Storage Tips

Baked goods that are frosted with peanut butter frosting can be stored in a covered container at room temperature for 2 to 3 days. The frosting will hold its shape but will soften slightly. For longer storage, refrigerate for up to one week, or freeze.

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Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Peanut butter frosting piped on a chocolate cupcake.

Prep Time: 5 minutes

Total Time: 5 minutes

24 servings

Prevent your screen from going dark

Light and fluffy peanut butter frosting is the perfect finishing touch for crowd-pleasing cupcakes, brownies, birthday cakes, and beyond!

Instructions

  • In a large mixing bowl, beat butter until smooth and light in color, about 2 minutes.

  • Add peanut butter and mix until combined, scraping down the bowl as needed.

  • Add the powdered sugar to the bowl with the mixer on low. Once the powdered sugar is incorporated, Increase to medium and beat until light and fluffy, 1 to 2 minutes.

Notes

  • Frosts 24 cupcakes, one 9 x 13 inch cake, or a double-layer round cake. Nutrition information is calculated for one frosted cupcake (frosting only, including heavy cream).
  • The frosting can be made without the heavy whipping cream and is smooth and spreadable. Adding 2 tablespoons heavy whipping cream makes the frosting even smoother and piping is easier. The cream does not compromise the frosting’s ability to hold its shape.
  • Storage: Cover frosted products and store at room temperature for 2 to 3 days or refrigerate for up to 1 week in an airtight container.
  • Make Ahead: This frosting can be frozen in a freezer bag (press out extra air before sealing) for up to 1 month. Defrost overnight in the refrigerator; re-whip the frosting with a hand mixer for a fluffy consistency.
  • It’s best to use a shelf-stable peanut butter that doesn’t need to be stirred before using. This will prevent the oil from separating from the rest of the frosting.

Nutrition Information

Calories: 142kcal, Carbohydrates: 12g, Protein: 2g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 12mg, Sodium: 47mg, Potassium: 63mg, Fiber: 1g, Sugar: 11g, Vitamin A: 137IU, Vitamin C: 0.01mg, Calcium: 7mg, Iron: 0.2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!




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