Easy Fluffy Peanut Butter Frosting, from scratch quick and simple peanut butter frosting recipe. This creamy frosting is the best for brownies, cakes, cookies, and anything else you can think of!
(For your shopping convenience, this post contains affiliate links.)
If you remember my super popular Money Cake, you probably remember the money stuffed inside, but it really was a delicious chocolate cake and Peanut Butter Frosting. This frosting is great on any kind of cake, cookies, brownies, cupcakes, or anything else you can think of. It’s quick and easy to make, and fluffy and creamy!
This frosting is a simple peanut butter buttercream frosting with ingredients you probably have around. Best ever and way better than any store-bought frosting.
Peanut Butter Frosting Ingredients
- Peanut butter
- Butter
- Vanilla
- Salt
- Powdered sugar
- Milk
How to Make Peanut Butter Frosting
- Beat together peanut butter and softened butter with an electric mixer on medium speed until smooth and well combined. Beat in vanilla and salt. Then slowly beat in powdered sugar a little at a time.
- Beat in milk a little at a time until frosting is smooth and creamy. You may not need all of the milk, or you might need slightly more depending on how thin you’d like your frosting.
(Full printable recipe card is at bottom of post.)
Quick Tips for Best Results
- Use commercial creamy peanut butter rather than refrigerated or natural types of peanut butter. Natural types of peanut butter tend to make a less smooth and clumpy frosting. You could use chunky peanut butter, but I think I’d add additional chopped peanuts so that’s it’s extra chunky and not just a few random little chunks.
- Add the milk just a little at a time. Sometimes you may need more or less. I generally use lowfat milk, but a higher fat content like heavy whipping cream will result in a fluffier creamier peanut butter frosting.
- Be sure your butter is softened to room temperature. Cold butter will lead to a lumpy frosting.
- Use powdered sugar (confectioners’ sugar) NOT granulated sugar.
Peanut Butter Frosting FAQ
Can I use natural peanut butter?
No, I do not recommend natural types of peanut butter. Use a commercial peanut butter like Jif or Skippy for a creamy smooth texture.
Can I substitute other flavorings for the vanilla extract?
YES! Experiment with other flavors such as almond extract or even a little of your favorite liqueur would be great too.
My frosting is lumpy, what did I do wrong?
You probably didn’t let your butter soften enough or had big clumps of powdered sugar. If you already have it mixed together I’d suggest beating more to help get the lumps out as much as possible.
My frosting is too thin, what did I do wrong?
You may have added too much milk. Try adding more peanut butter and/or powdered sugar to thicken.
My frosting is too thick, what do I do?
Try adding more milk, just a little at a time and keep beating.
What can I use peanut butter frosting for?
It’s great on cakes (chocolate cake, oatmeal cake, banana cake, vanilla cake, etc.), brownies, cupcakes, cookies (even cookie sandwiches), or even as a dip for crackers (like graham crackers).
Other Recipes You May Enjoy:
- Cannoli Cake – The cannoli frosting is awesome!
- Chunky S’mores Dipped Cupcakes – Check out the s’mores influenced frosting on these.
- Pumpkin Ale Cupcakes – The homemade cream cheese frosting is amazing!
- French Buttercream – a little more work, but so worth the effort.
Hope you enjoy this homemade fluffy Peanut Butter Frosting recipe!
Shop the Post:
This easy Peanut Butter Frosting would also be great with my Brownie Cake or Chocolate Stout Cupcakes, yum!
Peanut Butter Frosting
Ingredients
- 4 cups smooth peanut butter
- 2 cups unsalted butter softened to room temperature
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 pounds powdered sugar (1 bag)
- 1/2 cup milk
Instructions
- Beat together peanut butter and softened butter with an electric mixer on medium speed until smooth and well combined. Beat in vanilla and salt. Then slowly beat in powdered sugar a little at a time.
- Beat in milk a little at a time until frosting is smooth and creamy. You may not need all of the milk, or you might need slightly more depending on how thin you'd like your frosting.
Notes
Leave a Comment