Peanut Butter Frosting

We’re very picky about our frostings and our easy Peanut Butter Frosting Recipe might be one of our favorites ever! It’s rich, super creamy and fluffy and goes so well on a number of sweets like chocolate cake (especially chocolate sheet cake!), sandwiched between cookies, piped onto chocolate cupcakes, on fudge brownies, and so much more

This is our go to recipe, that will keep for up to a week when properly stored, so it’s perfect to make ahead of time if you’re having a busy week. We promise you will never want to make and eat another peanut butter frosting ever again!

How to Make Our Peanut Butter Frosting Recipe

Process

1. Combine butter and peanut butter in a mixing bowl.
2. Beat together with a hand mixer, until light and fluffy.

3. Scrape down sides of bowl and add 1/2 cup sugar at a time, until all sugar has been added.
4. Add vanilla, salt and heavy cream and continue to beat frosting until light and fluffy.

Why This is the Best Peanut Butter Frosting Recipe Ever!

• The addition of heavy cream really makes our frosting a little lighter than other peanut butter frosting recipes out there. It also makes our recipe extra creamy and fluffy.
• Our recipe comes together in just 10 minutes!
• It’s perfectly balanced in flavor and texture.
• Our frosting uses less powdered sugar than most other recipes out there, but can still be spreadable AND piped on without having to make any adjustments!

Tips and Tricks for Success

• Sift the powdered sugar!!…and do it before measuring our the 2 cups! This will ensure you have a rich and cream frosting without lumps and that isn’t overly sweet.
• Don’t over-whip the butter and peanut butter together, which will cause the frosting to separate.
• Use a no-stir peanut butter to achieve the best texture.
• Don’t skip out on the salt. It will really help to balance the flavors out.
• Use a hand mixer or stand mixer (with a paddle attachment) to save on arm strength and for the best consistency!

Storage Instructions

If using peanut butter frosting within the same day, store it in an airtight container and place in a cool, dry place (at room temperature) out of direct sunlight.

If using after 24 hours, store frosting in an airtight container, with plastic wrap directly over the frosting and refrigerate. When ready to use, allow frosting to sit out for 20 to 30 minutes. Transfer frosting to a mixing bowl and rewhip with a hag mixer until light and fluffy (making sure not to over-whip frosting).

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