This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
Calling all Reeseโs fans! This luscious, velvety Peanut Butter Frosting can transform any chocolate dessert recipe into a PB&C masterpiece. Peanut Butter Frosting is stellar on a variety of other desserts and fruit, too.
Youโll go nuts over this recipe for Peanut Butter Frosting!
Everyone at the bake sale, potluck, or family gathering is about to go nuts for your dessert recipe!
Whether you top a chocolate cake, chocolate cupcakes, fudge brownies, or blondies, youโre sure to earn swoons (and have folks seeking you out for the recipe) when you whip up a batch of the best Peanut Butter Frosting. Cloud-like in texture, just sweet enough in taste, and infused with a dose of vanilla flavor, this sweet-salty dessert topping is one my kids ask for again and again.
If you like Reeseโs Peanut Butter Cups or Pieces, chances are high that youโll dig this easy Peanut Butter Frosting recipe. To sweeten the deal, Iโm delighted to inform you that thereโs only 5 minutes standing between you and your first spoonful.
Table of Contents
- Youโll go nuts over this recipe for Peanut Butter Frosting!
- Peanut Butter Frosting Recipe Ingredients
- Ingredient notes
- How to make Peanut Butter Frosting
- Peanut Butter Buttercream Tips and Variations
- How to store Peanut Butter Buttercream
- Homemade Peanut Butter Frosting FAQs
- Peanut Butter Buttercream Frosting Recipe
Peanut Butter Frosting Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger. If it still seems too firm, cook for another 40 seconds at 10% power.
- Peanut butter: I use store-bought creamy peanut butter for fluffy Peanut Butter Frosting, andย classic teal-label Skippyย is my go-to brand.
How to make Peanut Butter Frosting
- To the bowl of a stand mixer fit with the paddle attachment on medium speed, or in a mixing bowl with an electric hand mixer by hand, beat butter until pale with a fluffy consistency, about 3 to 6 minutes.
- Add peanut butter, ยฝ cup of powdered sugar, milk, and vanilla. Beat until smooth. Gradually add the remaining 3 ยฝ cups powdered sugar ensuring to beat after each addition until smooth.
- Use the peanut butter frosting on cooled cakes, cupcakes, brownies, and cookies.
Peanut Butter Buttercream Tips and Variations
- Yield: My Peanut Butter Frosting recipe makes enough to coat 12 cupcakes (ยผ cup frosting each) or a two-layer cake. Multiply as needed for your pan size.
- Salt: Add a pinch of salt to the frosting if you love the flavor contrast.
How to store Peanut Butter Buttercream
Store leftover frosting in an airtight container in the fridge for up to 4 days. For best results, bring to room temperature before spreading on baked goods.
Homemade Peanut Butter Frosting FAQs
Thanks to the powdered sugar and the creaming method, this recipe whips up to more than you might expect. In general, itโs best to overshoot your frosting ratios since extra is better than too little. (A bakerโs snack of graham crackers coated in extra icing? Yes, please.) I generally aim for 2 ยฝ cups of frosting for a two-layer cake and 12 cupcakes, 3 ยฝ cups for a 9- x 13-inch cake or pan of brownies, and 4 cups for a 9-inch three-layer round cake or sheet cake.
You bet. Feel free to trade in smooth sunflower butter or your favorite peanut butter alternative that aligns with dietary preferences and restrictions. Just be sure to seek out a version thatโs already emulsified; oily, natural styles donโt blend as well.
To make a dairy free frosting, substitute vegan butter for the regular butter and any non-dairy milk for the cowโs milk. Almond milk, oat milk, or soy milk will all work.
Yes, this recipe is naturally gluten free and no adjustments need to be made.
Keep the peanut butter handy
Pie and Tart Recipes
Peanut Butter Pie
30 Minute Meals
Thai Peanut Chicken and Noodles
Candy Recipes
Peanut Butter Buckeyes Recipe
Join Us
Peanut Butter Buttercream Frosting
Ingredientsย
- 1 cup butter room temperature (2 sticks, see note 1)
- 1 cup creamy peanut butter (see note 2)
- 4 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructionsย
- To the bowl of a stand mixer fit with the paddle attachment on medium speed, or with an electric hand mixer by hand, beat butter until pale and fluffy, about 3 to 6 minutes.
- Add peanut butter, ยฝ cup of powdered sugar, milk, and vanilla. Beat until smooth. Gradually add the remaining 3 ยฝ cups powdered sugar ensuring to beat after each addition until smooth.
- Use the peanut butter frosting on cooled cakes, cupcakes, brownies, and cookies.
Notes
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger. If it still seems too firm, cook for another 40 seconds at 10% power.
- Peanut butter: I use store-bought creamy peanut butter for Peanut Butter Frosting, andย classic teal-label Skippyย is my go-to brand.
- Yield: My Peanut Butter Frosting recipe makes enough to coat 12 cupcakes (ยผ cup frosting each) or a two-layer cake. Multiply as needed for your pan size.
- Storage: Store leftover frosting in an airtight container in the fridge for up to 4 days. For best results, bring to room temperature before spreading on baked goods.
Could I add cocoa powder to give it a chocolate peanut butter flavor?
Hi Samantha, I havenโt tested this but it sounds delicious! โ Meggan
I found out the hard way not to substitute margarine for butter in peanut butter frosting. It came out as an oily mess. Maybe it was just me, but I would only use butter. In any case, thanks for all the options!
Super tasty!