The first time I made this Homemade Peanut Butter Frosting, my entire kitchen filled with the warm, nutty aroma of creamy peanut butter blending with soft, whipped butter, and it immediately transported me back to childhood bake days. I remember dipping the tip of my spatula into the mixer bowl, tasting that silky-smooth swirl, and feeling like I had just unlocked a secret bakery-level frosting in my own home. It was rich, fluffy, comforting, and instantly became one of those recipes I couldn’t imagine baking without ever again.
Why You’ll Love This Recipe
You’ll love this peanut butter frosting because it’s incredibly easy, unbelievably smooth, and tastes like a decadent marriage of buttercream and peanut butter cups—giving you a frosting that’s luscious, pipeable, and perfect for cakes, cupcakes, brownies, cookies, and everything in between.
Ingredients
- 2 sticks (1 cup) unsalted butter, room temperature
- ¾ cup creamy peanut butter
- 2–3 cups powdered sugar
- 1 teaspoon vanilla extract
When choosing peanut butter, stick with classic creamy varieties rather than natural peanut butter. Natural types separate easily and can make the frosting oily. The powdered sugar amount is adjustable—use two cups for a softer, silkier texture or three cups for a stiffer frosting perfect for piping. And always use good-quality vanilla; it enhances the nuttiness and ties everything together beautifully.
Equipment Needed
- Stand mixer or electric hand mixer
- Mixing bowl
- Rubber spatula
- Measuring cups
- Offset spatula or piping bag for decorating
I usually reach for my stand mixer because it whips the frosting to cloud-like perfection with almost no effort, but a hand mixer works wonderfully too. A rubber spatula is essential for scraping down the sides to make sure every bit of peanut butter blends properly. And if you want those pretty cupcake swirls, a piping bag fitted with a large tip gives you bakery-style results without any fuss.
Step-by-Step Instructions
When I start making this frosting, I always begin by letting the butter sit on the counter long enough to become perfectly soft—it should give easily when pressed but not feel greasy or melted. This is the secret to achieving that ultra-smooth finish. I beat the butter in the mixer for a couple of minutes until it becomes pale and fluffy, creating a dreamy base that sets the tone for the whole recipe. Watching it turn into a creamy cloud never gets old.(See the next page below to continue…)