Forget the overly sweet, gritty frostings of the past. This is the peanut butter frosting of your dreams: luxuriously creamy, perfectly balanced, and with a structure so flawless it holds any piping design you can imagine. Made with just four pantry staples, it whips up in under 10 minutes and transforms simple cakes, brownies, or even a graham cracker into a decadent treat.
The secret lies in the technique—creating an emulsion that’s airy yet stable, rich but not cloying. Whether you’re frosting a birthday cake, filling whoopie pies, or just looking for the ultimate fruit dip, this recipe is your new essential. One taste, and you’ll understand why it’s dangerous to leave a bowl unattended.
The Science of a Stable, Silky Emulsion
This frosting achieves its magical texture through the power of fat and air. It starts by creaming softened butter with peanut butter. Both are high in fat, which creates a rich base capable of trapping air. Beating them together for a full 3-5 minutes is non-negotiable—this incorporates millions of tiny air bubbles, which lighten the texture and provide structure.
The powdered sugar does more than sweeten; its fine starch particles help absorb fat and stabilize the emulsion, preventing it from becoming greasy or separating. Adding the sugar slowly prevents a dusty explosion and ensures it dissolves completely into the fats.
Finally, the heavy cream or milk is added judiciously. The liquid hydrates the sugar and thins the mixture just enough to become creamy and pipeable, but because the fat network is so well-established, it doesn’t break. The result is a frosting that’s spreadable at room temperature, holds its shape beautifully, and melts luxuriously in your mouth.
Ingredients
For the Frosting (Frosts 12 cupcakes or one 9×13 cake):
- 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter (not natural/oily style)*
- 3-4 cups (360-480g) powdered sugar, sifted
- 2-4 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract (optional but recommended)
- Pinch of salt (if using unsalted peanut butter)
*Use a standard, shelf-stable creamy peanut butter like Jif or Skippy for guaranteed stability and sweetness.
Instructions
1. Cream the Base: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and peanut butter together on medium-high speed for 3-5 full minutes. Stop to scrape down the bowl once or twice. The mixture should become very pale, fluffy, and almost whipped.
2. Add Sugar Gradually: With the mixer on low, gradually add 3 cups of the sifted powdered sugar, about ½ cup at a time. Once incorporated, scrape the bowl and beat on medium speed for 1 minute. The mixture will be very thick.
3. Thin to Perfection: Add the vanilla extract (if using) and 2 tablespoons of heavy cream. Beat on medium-high for another 2 minutes until very smooth and creamy. Check consistency: For spreading, it should be like soft ice cream. For piping stiff peaks, it should be thicker. Add more powdered sugar (up to 1 cup) for stiffness, or more cream (1 tablespoon at a time) to thin.
4. Final Whip & Taste: Beat on high speed for a final 30-60 seconds to ensure maximum fluffiness. Taste and add a pinch of salt if needed to balance the sweetness.
5. Use Immediately or Store: Use right away to frost cooled cakes or cupcakes. To store, place in an airtight container in the refrigerator for up to 1 week. Before re-using, let it come to room temperature and re-whip with the mixer for 30 seconds to restore its creamy texture.
6. Pro-Tip for Chocolate Peanut Butter Frosting: Add ½ cup (50g) of unsweetened cocoa powder along with the powdered sugar. You may need an extra tablespoon or two of cream to reach the desired consistency.
Pro-Tips for Frosting Mastery & Flawless Results
- Butter Temperature is Everything: Your butter must be truly softened (68-70°F)—cool to the touch but easily indented. Cold butter won’t cream; melted butter will make a greasy mess.
- Choose the Right Peanut Butter: For foolproof, stable frosting, avoid “natural” peanut butter where the oil separates. The emulsifiers in standard creamy peanut butter are your secret weapon for a smooth, non-greasy result.
- Sift Your Sugar: This single step prevents lumps and ensures the silkiest possible texture. Don’t skip it.
- Whip, Whip, Whip: The extended creaming and whipping times are what incorporate air, creating volume and a light texture instead of a heavy, dense spread.
- Adjust for Climate: On humid days, you may need slightly more powdered sugar. In a cool kitchen, you may need more cream. Judge by consistency, not just measurements.
- Flavor Variations: Add ½ cup of melted and cooled chocolate, a tablespoon of instant espresso powder, or a swirl of marshmallow fluff for different twists.
This Perfect Peanut Butter Frosting is more than a recipe—it’s a versatile, foundational skill that will elevate every baked good it touches.
