Creamy & Fluffy Peanut Butter Frosting
Peanut Butter Frosting
If you can’t resist a spoonful of peanut butter straight from the jar, then this peanut butter frosting recipe is for you. Light, fluffy, and packed with rich, creamy peanut butter flavor, it’s the perfect way to take your cakes, cupcakes, and brownies to the next level.
- 1 cup (114 g) powdered sugar
- 1 cup (270 g) peanut butter, creamy
- 5 tablespoons (71 g) unsalted butter, room temperature
- ¾ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ⅓ cup (80 ml) heavy cream
- Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
- Use as desired. The frosting can be stored in the refrigerator in an airtight container for up to 4 days. Bring to room temperature and mix vigorously before using.
- Peanut Butter – For this recipe, use creamy peanut butter and opt for a standard processed type like Jif or Skippy. I recommend avoiding natural peanut butter, as they are too oily and will affect the consistency of the frosting.
- Scaling the Recipe – This recipe, as written, yields enough to generously frost 12 cupcakes. If you plan to fill and frost a cake, I would double the recipe.
- Storing and Freezing – You can keep this frosting in the refrigerator in an airtight container for up to 3 days. You can also freeze leftover frosting in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then re-beat it (with a mixer on medium speed or with a rubber spatula) before using.
Calories: 232kcal, Carbohydrates: 15g, Protein: 5g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 143mg, Potassium: 130mg, Fiber: 1g, Sugar: 12g, Vitamin A: 243IU, Vitamin C: 0.04mg, Calcium: 16mg, Iron: 0.4mg
