Description
This Homemade Peanut Butter Frosting is a rich, creamy, and irresistibly smooth topping perfect for cakes, cupcakes, and brownies. Made with unsalted butter, creamy peanut butter, powdered sugar, and a touch of vanilla, it combines classic peanut buttery goodness with a velvety texture that’s easy to spread or pipe. Ready in just 15 minutes, it’s a delightful way to enhance your baked goods with a sweet and nutty flavor.
Ingredients
Scale
Frosting Ingredients
- 2 sticks (1 cup) unsalted butter, room temperature
- ¾ cup creamy peanut butter
- 2-3 cups powdered sugar
- 1 teaspoon vanilla extract
- Dash of milk or heavy cream (if needed)
Instructions
- Beat Butter and Peanut Butter: In a mixing bowl, combine the room temperature unsalted butter and creamy peanut butter. Use a hand mixer or stand mixer to beat the mixture until it becomes light and fluffy, which usually takes about 2-3 minutes.
- Add Powdered Sugar and Vanilla: Gradually add 2 cups of powdered sugar along with the vanilla extract to the butter mixture. Beat continuously until the frosting is smooth and well combined. If the frosting is too thin, add more powdered sugar incrementally until desired sweetness and thickness are reached.
- Adjust Consistency: To achieve the perfect spreading or piping consistency, add a small dash of milk or heavy cream as needed. Mix well after adding the liquid. The frosting should be creamy yet firm enough to hold shape.
- Frost Your Dessert: Use a spatula to spread the peanut butter frosting evenly over cakes, cupcakes, or brownies, or place the frosting in a piping bag to decorate your baked goods as desired.
Notes
- Use room temperature butter to ensure smooth blending and fluffy texture.
- Adjust powdered sugar amount based on your preferred sweetness and consistency.
- If the frosting becomes too thick, add little more milk or cream gradually to loosen it.
- For extra peanut flavor, use natural peanut butter but be aware it might affect frosting texture.
- Store leftover frosting in an airtight container in the refrigerator for up to one week; re-whip before using.
