Homemade Peanut Butter Frosting

Homemade Peanut Butter Frosting is rich, creamy, and packed with nutty flavor—perfect for topping cakes, cupcakes, brownies, or even eating by the spoonful. It’s sweet, smooth, and just the right balance of salty and sweet. I love how easy it is to make and how it instantly elevates any dessert with a delicious peanut butter twist.

Why You’ll Love This Recipe

I love how this frosting comes together in just a few minutes with pantry staples and has a texture that’s silky yet sturdy enough to pipe. It’s perfect for peanut butter lovers like me, and it pairs beautifully with chocolate, banana, or vanilla cakes. It’s not overly sweet, and the peanut butter flavor really shines through. Plus, it spreads like a dream.

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

• vanilla extract

• heavy cream or milk (to adjust consistency)

• pinch of salt (optional, if peanut butter is unsalted)

Directions

1. In a large mixing bowl, I beat the softened butter and peanut butter together until smooth and creamy.

2. I gradually mix in the powdered sugar, about 1 cup at a time, beating well after each addition.

3. I add the vanilla extract and a few tablespoons of heavy cream or milk, continuing to beat until the frosting is fluffy and spreadable.

4. If it’s too thick, I add a little more cream or milk; if it’s too thin, I mix in a bit more powdered sugar.

5. I taste and adjust with a pinch of salt if needed, depending on the peanut butter I used.

6. I use it immediately to frost cakes, cupcakes, or cookies—or store it for later use.

Servings and timing

This recipe makes enough frosting for about 12 cupcakes or one 9×13-inch cake. It takes me around 10–15 minutes from start to finish.

Variations

Sometimes I add cocoa powder for a chocolate-peanut butter twist, or swirl in a spoonful of honey or maple syrup for a subtle change in sweetness. I’ve also mixed in mini chocolate chips for a fun texture, or whipped it a little longer to make it extra fluffy for piping tall swirls on cupcakes.

storage/reheating

I store leftover frosting in an airtight container in the refrigerator for up to 1 week. Before using it again, I let it sit at room temperature and re-whip it to bring back the creamy texture. It also freezes well for up to 2 months—I thaw it in the fridge overnight, then re-whip.

FAQs

Can I use natural peanut butter?

I don’t recommend it—natural peanut butter tends to separate and can make the frosting oily or gritty. I stick with creamy, shelf-stable peanut butter for the smoothest results.

Can I make this frosting in advance?

Yes, I make it a few days ahead and store it in the fridge. Just bring it back to room temp and beat it again before using.

How do I make it fluffier?

I beat it for a few extra minutes and use heavy cream instead of milk. The extra air gives it a light, whipped texture.

Can I use this frosting for piping?

Absolutely. It holds its shape well in a piping bag, especially when chilled slightly before piping.

What desserts pair well with this frosting?

I love using it on chocolate cake, banana bread, brownies, peanut butter cookies, or sandwiching between graham crackers for a no-bake treat.

Conclusion

Homemade Peanut Butter Frosting is one of those simple recipes that always impresses. I love how rich and creamy it is, and how versatile it can be across so many desserts. Whether I’m frosting a batch of cupcakes or just dipping a spoonful on a cookie, this frosting brings that nutty, sweet flavor that makes everything better.