Homemade Peanut Butter Frosting (Print version)
Creamy homemade peanut butter frosting with six simple ingredients, ready in 10 minutes. Pipes beautifully on cupcakes or spreads thick on cakes and brownies.
# Ingredients:
For the frosting
01 -
1/2 cup (115 g) unsalted butter, softened to room temperature
02 -
1 cup (260 g) creamy peanut butter, conventional brand (not natural)
03 -
3 cups (360 g) powdered sugar, sifted
04 -
3 to 5 tablespoons heavy cream or whole milk
05 -
1 teaspoon pure vanilla extract
06 -
1/4 teaspoon fine salt
# Instructions:
01 -
In a large bowl using a hand mixer or stand mixer with the paddle attachment, beat the softened butter on medium speed for 2 to 3 minutes until pale and fluffy.
02 -
Add the creamy peanut butter and beat on medium speed for 1 minute until fully combined and smooth. Scrape down the sides and bottom of the bowl.
03 -
With the mixer on low, add the sifted powdered sugar one cup at a time, scraping down the bowl after each addition. Mix until no dry streaks remain.
04 -
Add heavy cream one tablespoon at a time on low speed. Once incorporated, increase to medium-high and beat for 1 to 2 minutes until the frosting is light and holds a peak. Use 2 tablespoons for a stiff piping frosting, up to 5 tablespoons for a softer spread.
05 -
Add the vanilla extract and salt. Beat briefly to combine, then taste. Add more sifted powdered sugar to thicken or a splash more cream to loosen. Use immediately or store in an airtight container in the refrigerator.
# Good to know:
01 -
Use a conventional creamy peanut butter such as Jif or Skippy. Natural peanut butter makes the frosting greasy and unstable.
02 -
Frosts one 9-inch two-layer cake or 24 standard cupcakes with generous piped swirls.