Name: Homemade Peanut Butter Frosting
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter (not natural-style); 1/2 cup unsalted butter, softened; 2–2 1/2 cups powdered sugar; 1/4 cup heavy cream or milk (more as needed); 1 tsp vanilla extract; 1/4 tsp salt (optional, to taste)

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Homemade Peanut Butter Frosting is one of my absolute favorite ways to top cakes, cupcakes, brownies, or even cookies. It’s rich, creamy, and packed with that irresistible nutty flavor that makes every bite taste like comfort. Whether I’m layering it on a chocolate cake or just sneaking a spoonful straight from the bowl, this frosting never disappoints.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between sweet and salty, light and indulgent. It whips up in minutes, uses simple pantry ingredients, and is versatile enough to pair with just about any dessert. Plus, it’s ultra-smooth and easy to spread or pipe, so it works beautifully for both rustic treats and fancy bakes. Homemade Peanut Butter Frosting

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Creamy peanut butter (not natural-style)
Unsalted butter (softened)
Powdered sugar
Heavy cream or milk
Vanilla extract
Salt (optional, to taste)

Directions

I start by beating the softened butter and peanut butter together in a large mixing bowl until smooth and fluffy—about 2–3 minutes.
I gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud.
I pour in the vanilla extract and mix until combined.
I slowly add the heavy cream (or milk), one tablespoon at a time, until the frosting reaches my desired consistency—thick enough to hold its shape, but smooth enough to spread easily.
I taste and adjust with a pinch of salt if the frosting needs a little extra balance.
I beat everything on high for another 1–2 minutes until it’s fluffy and light.

Servings and timing

This recipe makes enough to frost 12–16 cupcakes or a two-layer 8-inch cake.
Prep time: 10 minutes
Total time: 10 minutes

Variations

I’ve added cocoa powder for a chocolate-peanut butter twist.
I sometimes use chunky peanut butter for a little texture.
For a sweeter version, I increase the powdered sugar slightly.
I flavor it with maple or cinnamon for a warm, fall-inspired frosting.
I’ve even mixed in cream cheese for a tangy peanut butter cream cheese version.

storage/reheating

I store leftover frosting in an airtight container in the fridge for up to 5 days. Before using it again, I let it sit at room temperature for about 30 minutes and re-whip it until smooth. I don’t recommend freezing it, as the texture can change, but it’s best fresh or freshly whipped after chilling. Homemade Peanut Butter Frosting

FAQs

Can I use natural peanut butter?

I don’t recommend it for this recipe. Natural peanut butter tends to separate and can make the frosting oily or gritty. I always stick with a no-stir variety for the best texture.

Is this frosting good for piping?

Yes! It holds its shape well and pipes beautifully, especially if I chill it for a few minutes before using. I use a large piping tip for best results.

Can I make this dairy-free?

I’ve made it with dairy-free butter and plant-based milk, and it still turns out great. The flavor is slightly different but still rich and creamy.

What desserts pair well with peanut butter frosting?

I love it on chocolate cupcakes, banana cake, brownies, or even between graham crackers as a sandwich treat.

How do I thin the frosting if it’s too thick?

I add a little extra cream or milk, just a tablespoon at a time, and beat it until smooth. If it’s too thin, I add more powdered sugar.

Conclusion

Homemade Peanut Butter Frosting is a creamy, dreamy topping that takes any dessert to the next level. I love how quick and easy it is to make, and the flavor is unbeatable—sweet, salty, nutty, and smooth. Whether I’m dressing up a cake or just craving a spoonful on its own, this frosting always hits the spot.