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!
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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. Check out this delicious Whipped Fluffy Cream Cheese Frosting too.
Peanut Butter Frosting Ingredients
- Peanut butter
- Butter
- Vanilla
- Salt
- Powdered sugar
- Milk
How to Make Peanut Butter Frosting
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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.
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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!
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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
- 2 cups peanut butter
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla
- pinch of salt
- 1 pound (about 3 3/4 cups) powdered sugar
- 1/4 cup milk
- 1 cup peanut butter
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 teaspoon vanilla
- pinch of salt
- 1/2 pound (about 1 3/4 cups + 2 Tablespoons) powdered sugar
- 2 Tablespoons milk
Kaia says
Just made this for my peanut-butter-loving fiancé’s birthday cookie cake and can’t wait to surprise him! I did color it blue so he doesn’t know it’s peanut butter but, having done some of my own taste testing… YUM!
Lisa Huff says
Great, thanks! Happy birthday to your fiancé!
Linda Laughlin says
Can you freeze this
Lisa Huff says
It should be ok.
Wendy says
I just made this and though it is good I feel like I can taste the powdered sugar. Do you think I didn’t mix it in slow enough? Or do you have substitution ideas? The consistency is great. I think I just wish it were creamier. More milk maybe? I made the 1/4 recipe. I was so glad that was an option. Thank you!
Lisa Huff says
Well you could add more peanut butter or could add a little milk (if it’s thick…). I’d suggest a peanut butter like regular Skippy or Jif for best results. If you’re getting clumps of powdered sugar that you’re tasting, you could also try sifting the powdered sugar next time.
Trudy says
Oo man this is really good icing!! I usually don’t make my own icing but thought I try this.. I only made 1/4 of this recipe bc I needed it for a 8×8 square cake pan ( its only my husband and I) didn’t want a big cake pan..to much. But it covered it nice. Will definitely be keeping this recipe and making it again!! ????????????
Kristen says
Perfect compliment to our chocolate Easter bunny cupcake cake.
Lisa Huff says
A chocolate Easter bunny cupcake cake sounds adorable!!
Desiree says
It was very good! Super fluffy and creamy. Everyone loved it. (Used heavy whipping cream instead of milk)
Dominique says
Can you make this and frost the cake then do the piped peaks the next day? If so, how would you store it? TIA
Lisa Huff says
Yes that should work ok. You could probably just store the frosting in a container on the counter but I’m paranoid and would store in the fridge. You might need to soften it to room temperature though first before piping.
Pam says
I think this sounds fabulous! I’ve pinned it to my Frosting & Icing board to share with the followers there. They’ll love it too, I’m sure.
Gena says
Miy frosting was very heavy and oily. What did I do wrong? Thanks
Lisa Huff says
Oh no, so sorry it didn’t work for you. I would guess it was the type of peanut butter you used. I’d use a commercial brand like creamy Jif and not a natural type peanut butter.
Tara says
Love your tips to help make this frosting extra fluffy! Looks perfect swirled on top of that cake!
Tatiana says
This frosting. Oh my goodness. This worked perfectly on the brownies! Everybody loved, this is a keeper. Thank you!
Raia Todd says
Mmmm! Gimme a spoon! This frosting looks perfect!
Em says
I don’t just want a cake with this frosting, I NEED a cake with this frosting!