Name: Easy Peanut Butter Frosting
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 1 cup (240g) creamy peanut butter (not natural-style); 1/2 cup (113g) unsalted butter, softened; 2 cups (240g) powdered sugar; 2–4 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; 1/4 teaspoon fine sea salt (omit if peanut butter is salted)

Tried by 4,477

Jump to Recipe

You don’t need a piping bag or pastry degree to make a peanut butter frosting that spreads smooth, pipes clean, and holds shape.

What you do need is the right fat ratio, the right peanut butter, and a little hands-on mixing.

This frosting balances salty and sweet with structure, so it won’t slip down your cake or turn gritty on your cupcakes. I’ve used it on everything from chocolate sheet cakes to peanut butter cupcakes, and it’s held up through summer birthdays, bake sales, and one very humid picnic.

And yes — this version skips the fuss. No stove. No waiting. Just a soft bowl of fluffy frosting in ten minutes.

Dual-view Pinterest collage labeled “Easy Peanut Butter Frosting” with two bowls of silky, swirled peanut butter buttercream, ideal for visual guides on peanut butter frosting with cream cheese or peanut butter desserts.

Why This Peanut Butter Frosting Recipe Stands Apart

Most homemade peanut butter icing recipes start with good intentions. But too many turn out greasy, too sweet, or worse — oily and unspreadable by the second day.

This one stays fluffy in the fridge and even re-whips after chilling. I’ve made this same base dozens of times, tweaking the ratio every now and then, but always coming back to the same trio: salted butter, creamy peanut butter, and just enough cream.

You’ll notice there’s no shortening here. I’ve tested versions with it, but the flavor always falls flat. Butter alone gives you structure and depth. If you’re using natural peanut butter, the oil separation will throw off your texture. Use a regular jar — think Skippy or Jif — the kind that feels a little guilty and stirs clean.

Tip: Use shelf-stable creamy peanut butter. Natural or oil-separated types won’t give you the lift or hold.

Ingredients That Matter: Creamy, Not Crunchy

Overhead view of individual ingredients in small bowls on a white marble surface, including creamy peanut butter, powdered sugar, butter, salt, vanilla extract, oil, and cream—ideal components for a peanut butter buttercream or homemade peanut butter icing recipe.

Start with creamy peanut butter. You’ll want a full cup. That’s your base.

The butter should be unsalted and softened — not melted, not cold. I’ve tried this frosting with melted butter by mistake, and it left the batch too loose and heavy.

Powdered sugar adds sweetness and volume. Don’t reduce it too much or you’ll lose body. Two cups gives a firm but smooth consistency.

Add heavy cream or milk to lighten the texture. I tend to use heavy cream because it whips a bit fluffier. Milk works too, just adds a thinner finish.

Vanilla extract rounds out the peanut flavor. Don’t skip it. If you’ve ever had peanut butter frosting that tasted flat, it likely missed the vanilla.

Finally, salt. A pinch brings everything into balance. If your peanut butter already has salt, leave it out.

Quick Note: If your frosting tastes dull, add a drop of vanilla and a pinch of salt before adding more sugar.

How to Mix This Frosting for Best Texture

Softened butter added to a bowl of whipped peanut butter, illustrating a rich blend for creating homemade peanut butter icing or peanut butter frosting for layered cakes and cupcakes.

You’ll cream the peanut butter and softened butter together first. Beat until the mixture looks like a smooth paste — this should take about 90 seconds.

Then gradually add powdered sugar. I do this half a cup at a time, scraping down the sides between additions. This step matters more than people think. If you rush it, you’ll get lumps. Go slow and keep your mixer on low speed.

Glass bowl filled with smooth peanut butter and a generous heap of powdered sugar on top, showcasing the beginning step in making a creamy peanut butter frosting with cream cheese or pb frosting for cupcakes.

Once the sugar is incorporated, add the vanilla and salt. Then pour in two tablespoons of cream and beat on medium-high speed for one to two minutes. If it feels too stiff, add another spoonful of cream. Too loose? A few tablespoons of powdered sugar bring it back in line.

You want a texture that stands up on a spatula without sliding. If you’re using it for layer cakes or piping swirls on cupcakes, go a little stiffer. For spreading over brownies or bars, I loosen it slightly for glide.

Pouring cream into a bowl of whipped peanut butter frosting, highlighting the mixing stage for a fluffy peanut butter buttercream used in peanut butter cake recipes or peanut butter icing for brownies.

Testing tip: Dip a knife into the frosting and swipe it across a plate. If it holds its ridges but still looks smooth, it’s ready.

Use This Peanut Butter Frosting Across Desserts

This frosting works beautifully with chocolate cakes and peanut butter cupcakes. It’s the same one I used on my Peanut Butter Cake Recipe and got more compliments on the frosting than the cake itself.

It pairs especially well with deep flavors — dark chocolate layers, banana cake, even oatmeal cookie sandwiches.

You can also use it to finish off brownies. Just spread a thick layer over cooled bars and slice clean. Try it on top of blondies for a sweet-salty contrast, or pipe it over Chocolate Frosting swirls for a two-tone finish.

If you’re after something lighter, swirl it over Easy Cream Cheese Frosting for a tangy peanut butter blend. I’ve even combined this with cream cheese to create a hybrid peanut butter frosting with cream cheese that’s smooth but less sweet.

More ideas: Try it on sugar cookies, use it as a dip for apple slices, or sandwich it between graham crackers for no-bake treats.

Milk or Heavy Cream – Why I Reach for Cream First

In my notes, I’ve tested this frosting with both milk and heavy cream. They both work, but they behave differently once you start whipping.

Milk softens the frosting just enough for spreading. It gives you a lighter texture, but it doesn’t hold as much air. If you’re planning to spread this frosting over a pan of brownies or a single-layer cake, milk gets the job done.

But if you’re piping swirls, stacking layers, or want a fluffier finish, heavy cream gives you more lift. It whips into the butter and peanut butter, adding volume without thinning the texture too much.

I reach for cream when I need structure. I use milk when I want glide.

Baking tip: Use cream for piping and cupcakes. Use milk for bars and cakes that don’t need tall peaks.

How to Store and Reuse This Pb Frosting Recipe

Store any extra frosting in an airtight container in the fridge for up to a week. Let it sit out for 30 minutes before using. I always give it a quick re-whip with a fork or mixer to bring it back to life.

If it feels too stiff after chilling, add a spoonful of cream and beat again.

This base is stable enough for piping flowers, spreading over bars, or layering into trifles. It doesn’t crust over or crack. Just keep it cool if you’re making it for a warm-weather gathering.

Shortcut: If you’re short on time, use this as a filling between cookies and dust the tops with powdered sugar. No piping required.

Final Notes and Pinterest Tips

Collage image with two bowls of whipped peanut butter frosting styled in decorative swirls and labeled “Easy Peanut Butter Frosting,” showcasing a pb frosting recipe ideal for peanut butter pie or peanut butter desserts.

You’ve now got a peanut butter frosting that behaves on cupcakes and holds up on cake layers.

Make it once and you’ll keep coming back.

If you’re already planning a peanut butter dessert lineup, explore my Peanut Butter Desserts archive or try pairing this frosting with a Peanut Butter Pie.

Save this recipe to your Peanut Butter Cakes or Dessert Ideas boards on Pinterest.

Leave a comment if you have questions or want to share how you used it.

Yield: Frosts 12 cupcakes