Peanut butter frosting on peanut butter cupcakes
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5 from 5 votes

Peanut Butter Frosting Recipe

Peanut butter frosting has a strong, salty peanut butter flavor and pipes perfectly on cupcakes and cakes.
Prep Time6 mins
Total Time6 mins
Course: Dessert
Cuisine: American
Keyword: peanut butter, peanut butter buttercream, peanut butter frosting, peanut butter frosting recipe
Servings: 12 servings
Calories: 221kcal
Author: Stef

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 3/4 cup creamy unsalted peanut butter
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar add more if needed until reaches your preferred consistency

Instructions

  • Beat butter on high speed with an electric mixer for about three minutes until light and airy.
  • Add peanut butter and salt and continue to beat for another minute.
  • Mix in powdered sugar a little bit at a time.
  • If desired, add more powdered sugar to make the buttercream frosting stiffer.

Notes

  • If you plan to make a large swirl of frosting, this recipe will only cover about 8 cupcakes. Double as needed.
  • The frosting will cover one 8" cake.
  • If you want to pipe it on cupcakes, the easiest way to achieve the perfect cupcake swirl is to use a 1M tip.
  • While there are many frosting recipes that you can mix by hand, the best buttercream frostings require lots of air to be incorporated into the butter. To really get this job done right, I highly recommend that you use an electric mixer. A hand mixer or a stand mixer will both work well.
  • You will need to stop and scrape down the side of the bowl every minute or so while you are mixing as butter will stick to the edges of the bowl. The easiest way to do this is with a silicone spatula. One way to avoid scraping down the bowl is to use a mixer that has a scraping paddle. Many mixers now come with scraping paddles, but you may be able to purchase one if yours doesn't (e.g. the beater blade).
  • Sift the powdered sugar if needed. Take a look at the actual sugar to see if it has clumps (some brands are clumpier than others). Clumps of powdered sugar will not get integrated into the frosting and may end up getting stuck in your piping tip. Measure before sifting.
  • The frosting lasts for up to a week at room temperature or months in the freezer. You will need to bring it to room temperature and mix it again for a minute or two before you start piping.
  • Use smooth peanut butter. Chunky frosting doesn't pipe well and won't look as pretty. If you use natural peanut butter, be sure to mix really well before adding to the frosting. It's important that the oils are thoroughly mixed in.
  • I recommend using unsalted peanut butter and adding the amount of salt listed in my recipe. However, if your peanut butter has salt added to it, don't add salt to the frosting without tasting first. It may already be salty enough. 

Nutrition

Calories: 221kcal | Carbohydrates: 18g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 172mg | Potassium: 105mg | Fiber: 1g | Sugar: 16g | Vitamin A: 235IU | Calcium: 9mg | Iron: 0.3mg