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    Home » Peanut Butter Frosting

    Peanut Butter Frosting

    Published: Feb 16, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This peanut butter frosting recipe (peanut butter buttercream) is easy to make in 5 minutes. It's silky smooth, made with more peanut butter than butter and is flavored with vanilla & sea salt. It pipes well and tastes delicious on top of chocolate cupcakes and brownies and chocolate cake.

    Peanut Butter Frosting piped on top of chocolate cupcakes

    Chocolate and peanut butter is my favorite dessert flavor combination. You name it, I love it (chocolate peanut butter ice cream, puppy chow, etc).

    This peanut butter frosting recipe is easy to make in 5 minutes. It's silky smooth, made with more peanut butter than butter and flavored with vanilla & sea salt. It pipes well and can convert your favorite chocolatey baked goods into a chocolate-peanut butter treat.

    It tastes delicious on top of chocolate cupcakes and brownies and chocolate cake (to name a few)! Don't forget to try our favorite chocolate buttercream frosting too.

    Peanut Butter Frosting on top of a chocolate cupcake with a bite taken out of it

    Peanut Butter Frosting: Ingredients & Substitutions

    ingredients in this Peanut Butter Frosting recipe
    • Creamy Peanut Butter: I use a firm peanut butter for this recipe, like a natural peanut butter that is no stir. If you use a peanut butter that is liquid at room temperature you may need to add more powdered sugar to get it to firm up, and/or omit the milk.
    • Salted butter. vegan butter, coconut oil or unsalted butter can be used in place of salted butter (check out my vegan peanut butter frosting).
    • Vanilla extract. the seeds of 1 vanilla bean or vanilla bean paste can replace the extract.
    • Fine sea salt: The amount may depend on the saltiness of your peanut butter, so you can always add a little at a time and adjust it according to your tastes. If you're using a salty variety of peanut butter you many need to add less, unsalted peanut butter may require more.
    • Powdered sugar. You can make your own refined-sugar free powdered sugar.
    • Whole milk: half and half, heavy cream and 2% milk are suitable substitutions for whole milk.
    Peanut Butter Frosting piped on top of a chocolate cupcake

    How to make peanut butter frosting

    This recipe is fairly simple to make, and the most important piece of advice I have to offer is to make sure all your ingredients are room temperature. Don't forget to watch the video!

    Begin by beating the peanut butter and butter together until the mixture is smooth. This is very important to ensure there are no lumps in your peanut butter frosting.

    two photos showing How to Make Peanut Butter Frosting - beating butter and peanut butter

    Next, add vanilla and sea salt and beat until combined.

    two photos showing How to Make Peanut Butter Frosting - adding vanilla and sea salt

    Then, add the powdered sugar, 1 cup at a time, and beat until fully incorporated after each addition.

    two photos showing How to Make Peanut Butter Frosting - adding powdered sugar

    It's important to make sure all the powdered sugar is incorporated, and adding it a little at a time will prevent the powdered sugar from spilling over the sides of your mixing bowl.

    two photos showing How to Make Peanut Butter Frosting - adding more powdered sugar

    Lastly, if necessary (which will depend on the consistency of your peanut butter) add whole milk one tablespoon at a time to achieve your desired consistency.

    two photos showing How to Make Peanut Butter Frosting - adding milk

    Serve

    Finally, use this peanut butter buttercream to frost your favorite baked goods! I have a treasure trove of recipes that pair well with this recipe!

    • Brownies: Slather it on the best homemade brownies, chocolate peanut butter brownies, flourless brownies, zucchini brownies, etc.
    • Cookies: spread it on peanut butter cookies, double chocolate cookies, brownie cookies, etc.
    • Bars: Add it to these Healthy Peanut Butter Blondies, chocolate chip cookie bars, etc.
    • Cake: use it to frost and fill your favorite cake. I suggest this homemade chocolate cake or yellow cake.
    • Cupcakes. swirl it on top of these chocolate cupcakes.
    Peanut Butter Frosting being piped on top of a chocolate cupcake

    Store/freeze

    Store leftover peanut butter buttercream in an airtight container in the refrigerator for up to 1 week or freezer for up to 2 months. Thaw slowly at room temperature before using - do not microwave.

    It hardens in the fridge. Please note that this peanut butter frosting becomes quite firm in the fridge. So you should remove it from the refrigerator and let it warm to room temperature before using/serving. Do not microwave.

    7 chocolate cupcakes with Peanut Butter Frosting on top

    Recipe FAQs

    Can I double this recipe?

    Yes, this recipe is easily doubled to frost and fill a large cake.

    Can you blend sugar to make powdered sugar?

    Yes. Making your own powdered sugar is very easy. You can follow this healthy powdered sugar recipe (which uses coconut sugar) and use any granulated sugar you'd prefer.

    Can I substitute peanut butter?

    Technically any nut or seed butter should work well in this recipe.

    Peanut Butter Frosting piped on top of a chocolate cupcake

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Peanut Butter Frosting

    Peanut Butter Frosting Recipe

    Laura
    This peanut butter frosting recipe is easy to make in 5 minutes. It's silky smooth, made with more peanut butter than butter and is flavored with vanilla & sea salt. It pipes well and tastes delicious on top of chocolate cupcakes and brownies and chocolate cake.
    No ratings yet
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Total Time 5 mins
    Course condiment, Dessert
    Cuisine American
    Servings 16 servings
    Calories 181 kcal

    Equipment

    • KitchenAid Mixer
    • hand mixer
    • measuring spoons
    • measuring cups
    • piping bag
    • Wilton 1M tip
    • large coupler

    Ingredients
      

    • ¾ cup creamy peanut butter
    • ½ cup salted butter softened
    • ½ teaspoon pure vanilla extract
    • ¼ teaspoon fine sea salt
    • 2 cups powdered sugar
    • 1-2 tablespoons whole milk room temperature

    Instructions
     

    • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together peanut butter and butter until smooth.
    • Add vanilla and sea salt and beat until combined.
    • Add powdered sugar, 1 cup at a time, and beat until fully incorporated after each addition.
    • Add 1 tablespoon whole milk and beat. If necessary, add an additional 1 tablespoon milk to achieve your desired consistency.
    • Use to frost a chocolate cake, chocolate cupcakes, brownies, etc.

    Video

    Notes

    Ingredient Substitutions

    • Creamy Peanut Butter: I use a firm peanut butter for this recipe, like a natural peanut butter that is no stir. If you use a peanut butter that is liquid at room temperature you may need to add more powdered sugar to get it to firm up, and/or omit the milk.
    • Salted butter. vegan butter, coconut oil or unsalted butter can be used in place of salted butter (check out my vegan peanut butter frosting).
    • Vanilla extract. the seeds of 1 vanilla bean or vanilla bean paste can replace the extract.
    • Fine sea salt: The amount may depend on the saltiness of your peanut butter, so you can always add a little at a time and adjust it according to your tastes. If you're using a salty variety of peanut butter you many need to add less, unsalted peanut butter may require more.
    • Powdered sugar. You can make your own refined-sugar free powdered sugar.
    • Whole milk: half and half, heavy cream and 2% milk are suitable substitutions for whole milk.

    Store/freeze

    Store leftover peanut butter buttercream in an airtight container in the refrigerator for up to 1 week or freezer for up to 2 months. Thaw slowly at room temperature before using - do not microwave.
    It hardens in the fridge. Please note that this peanut butter frosting becomes quite firm in the fridge. So you should remove it from the refrigerator and let it warm to room temperature before using/serving. Do not microwave.

    Nutrition

    Serving: 2TBSCalories: 181kcalCarbohydrates: 17gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 143mgPotassium: 82mgFiber: 1gSugar: 16gVitamin A: 179IUCalcium: 8mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    The photos in this post were taken by Angelina from Baked Ambrosia.

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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