Fluffy Peanut Butter Frosting

I’m so past thrilled with how this extremely fluffy, creamy Peanut Butter Frosting turned out! With simply six substances and about ten minutes of labor one can find your self piping this onto truffles, swiping it over brownies, and (let’s be sincere) consuming it straight off the spoon.

An action shot, removing a slice of a two layer round chocolate cake with peanut butter frosting.

Fluffy, creamy, not too candy, and peanut buttery with out being pushy about it. Each picture you see right here, I piled it on my Hershey’s chocolate cake. Is there any higher match for this frosting? I believe not!

That is the peanut butter frosting I placed on all the things chocolate in my kitchen. It spreads simply, but it surely additionally pipes up into correct pillowy piles for a cake. And all of it comes collectively in about ten minutes with a mixer and a bowl.

Peanut Butter Frosting

Good peanut butter frosting is a balancing act. Too candy and it stops tasting like peanut butter. Too heavy and it overpowers the cake.

I’ve been making this Peanut Butter Cream Cheese Frosting for years now and I’ll admit that it’s fairly superior. However what I’ve actually been wanting recently is a fluffy, creamy, gentle peanut butter frosting and I’ve nailed that with this peanut butter frosting recipe. I’m giddy over this, my associates!

This recipe makes sufficient frosting for a two-layer cake. For a pan of brownies or a 9×13 cake, you’ll want to halve the recipe. Or, if you happen to’re like my household, you’ll fortunately make the complete recipe after which high graham crackers, cookies, and all the things else with the leftover frosting.

A slice of two layer dark chocolate cake frosted with light brown frosting.

Components and Substitutions

Butter – Actual salted butter, softened to room temperature. Not melted. Not chilly from the fridge. Softened.

Peanut Butter – Creamy, normal grocery-store peanut butter (Jif, Skippy, Peter Pan, no matter you grew up with). Not the drippy pure variety that separates. The scoopable variety is what makes frosting that truly holds its form.

Powdered Sugar – Three cups. Sure, that’s a number of sugar. No, it isn’t an excessive amount of. The peanut butter does the heavy lifting on balancing the sweetness.

Heavy Cream – That is what takes the frosting from “dense” to “fluffy.” Begin with two tablespoons. Add extra as wanted. Entire milk will work in a pinch, however cream whips all the things up airier.

Vanilla – A teaspoon. It rounds all the things out. Don’t skip it.

Salt – 1 / 4 teaspoon of kosher salt. Peanut butter already has salt in it, however just a little bit extra wakes the entire thing up. Strive it with out after which style it with. You’ll get it.

All the ingredients for the frosting are arrayed around a stand mixer.

Notes on Tools

Rubber spatula
Measuring cups and spoons
Stand mixer – I’m a giant fan of Kitchenaid, however I certain don’t love that price ticket. So, studying that I may purchase refurbished from Kitchenaid immediately for 50% off WITH a guaranty? I used to be thrilled! Not a requirement, however positively good to have.
Offset spatula, for spreading

Adding the peanut butter to the stand mixer.

The best way to Make Peanut Butter Frosting

Softening the Butter: Your butter must be correctly softened earlier than you begin, otherwise you’ll find yourself with little lumps by the completed frosting. I simply set mine out half an hour earlier than I plan to combine it.

Whipping the Base: Mix the softened butter and peanut butter in a big mixing bowl and beat them with an electrical mixer (I exploit the whisk attachment on my stand mixer) on medium-high for a minute or two, till easy and pale. That is the step everybody rushes. However don’t! That is the place the “fluffy” magic truly occurs.

The white powdered sugar has been added to the peanut butter base.

Including the Sugar: I flip the mixer right down to low and add the powdered sugar a cup at a time. Don’t skip turning the pace down, otherwise you’ll be sporting a number of it!

Ending the Frosting: You’ll pour within the vanilla, 2 tablespoons of heavy cream, and the salt. That’s after I put my mixer again up on medium-high and beat for one more 2-3 minutes. It lightens and fluffs up as I watch.

A close up of the measuring spoon drizzling the vanilla extract into a stand mixer full of soon-to-be frosting.

Adjusting the Texture: We wish this frosting thick, creamy, and splendidly spreadable. If it’s too stiff, I simply add one other tablespoon (or two) of cream and whisk once more. However, belief me, you need to go sluggish right here.

Utilizing It: I don’t assume I actually need to inform you this. However, unfold this over cupcakes, brownies, truffles, or simply use a spoon to conduct a number of style checks. I received’t decide.

A blue spatula in a clear mixing bowl full of light brown frosting.

Professional Tip

Right here is my high piece of recommendation: beat the butter and peanut butter collectively very well earlier than any of the powdered sugar goes into the bowl. A full minute or two on medium-high. That is the step that turns “good” frosting into the sort of superb, fluffy stuff that I dream about, as a result of it whips air into the combination. Should you rush it, what you get will nonetheless style nice, but it surely received’t have the sunshine and ethereal physique that makes this recipe for peanut butter frosting the one one you’ll ever need to make once more.

Room Temperature Issues – Chilly butter received’t whip up correctly. In case your butter is just too agency once you begin, you’ll find yourself with little lumps that no quantity of additional beating will repair. Let it soften on the counter, or minimize the stick into small items to hurry issues alongside.

Use Common Peanut Butter – Skip the pure stuff that drips with oil. You need the sort that doesn’t separate. Picky mothers select JIF, particularly on the subject of this pb icing recipe.

Cream Not Milk – I do know. You’ve got milk. However, belief me. Heavy cream whips all the things up a lot fluffier, and it has a richness milk can’t fairly match. It’s price a fast cease on the dairy case.

Style as You Go – Let me inform you, there is just one secret for methods to make selfmade peanut butter frosting. And, it shouldn’t actually be a secret. Make it your manner. Need it sweeter? Add one other quarter cup of powdered sugar. Extra peanutty? A pair additional spoons of peanut butter will do it.

Salt is Your Buddy – Don’t be afraid to salt this frosting. You’re going to make use of salted butter and the peanut butter has salt too. You’re additionally going so as to add some salt to the recipe. However, within the closing stage, if you happen to nonetheless assume one thing is lacking once you style the frosting, attempt including a pinch extra salt. This frosting can deal with it. Your peanut butter might have a distinct quantity of salt than mine, so don’t be afraid to regulate issues.

Don’t Don’t Don’t Frost a Heat Cake – Frost solely totally cooled truffles or brownies. A heat cake will soften the frosting proper off the highest. Ask me how I do know.

What to Frost with This

This peanut butter frosting was made for chocolate. Any chocolate. I piled it on a Hershey’s chocolate cake for the photographs, but it surely’s simply pretty much as good on an unforgettable chocolate quinoa cake and even my the best gluten free chocolate cake.

For one thing less complicated, it’s nice on a chocolate crazy cake, a pan of brownies, or cupcakes. It could even be nice on this chocolate mayonnaise cake, you learn that proper – don’t knock it ’until you’ve tried it, associates. And sure, you possibly can simply eat it off a spoon. I’m not your boss.

An action shot showing a hand holding the spatula, spreading the frosting over the top of a layer of round cake.

Make Forward & Storage

Make Forward: Whereas I don’t actually advocate making frosting prematurely, as a result of it’s at all times greatest instantly after making it, you can make the frosting a day or two forward if you happen to should. Cowl and refrigerate. If you’re prepared to make use of it, let it sit out at room temperature for 20-Half-hour. Then give it a fast whip with the mixer to carry the fluffy texture again earlier than you unfold or pipe it.

The best way to Retailer: Leftover frosting retains in an hermetic container within the fridge for as much as every week. Already on a cake? That cake is sweet at room temperature for a day, or within the fridge for as much as 4 days. Pull it out of the fridge a bit early so it could come again to room temp earlier than serving.

You may freeze it, too, in an hermetic container for as much as 2 months. Thaw in a single day within the fridge, then re-whip earlier than utilizing.

Extra Selfmade Frostings

Often Requested Questions

How do you make peanut butter icing?

Icing is usually a bit thinner than frosting, so that you’ll following the above instructions to whip the softened butter and creamy peanut butter collectively first, then add powdered sugar step by step. End with vanilla, just a little salt, and sufficient heavy cream to get the consistency you need.

Can I exploit pure peanut butter?

I wouldn’t. Pure peanut butter separates and adjustments the ratios of oil to solids. The frosting finally ends up greasy or grainy as a substitute of fluffy. Keep on with an ordinary creamy peanut butter from the grocery retailer for this one.

Can I exploit milk as a substitute of heavy cream?

In a pinch, sure. Entire milk will work. However you’ll lose just a little of the ethereal fluffiness that heavy cream provides this frosting. If in case you have the cream available, use it.

How a lot cake will this frost?

A two-layer cake. For a 9×13 cake, a pan of brownies, or a couple of dozen cupcakes, halve the recipe. A full batch will frost roughly 24 cupcakes.

In a big mixing bowl, beat the softened butter and peanut butter with an electrical mixer (wire whisk attachment if utilizing a stand mixer) on medium-high for 1-2 minutes, till easy, pale, and fluffy.
With the mixer on low, step by step add the powdered sugar and beat till mixed.
Add the vanilla, 2 tablespoons of heavy cream, and salt. Beat on medium-high for one more 2-3 minutes till gentle and fluffy. If the frosting is just too thick to unfold simply, add one other tablespoon or two of cream and beat briefly, including extra liquid provided that obligatory.

This recipe will make sufficient frosting for a two-layer cake or 24 cupcakes. For a pan of brownies or a 9×13 cake, you’ll want to halve the recipe.