Name: Peanut Butter Frosting
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter (natural or conventional); 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2–3 tablespoons milk (as needed for consistency); 1 teaspoon pure vanilla extract; 1/4 teaspoon salt (omit if using salted butter)

A rich and creamy peanut butter frosting that’s irresistibly smooth, perfectly sweet, and packed with bold peanut butter flavor. I love how this frosting comes together in minutes with simple ingredients and works beautifully on cupcakes, cakes, brownies, or cookies. Whether I’m baking for a celebration or just need a quick topping for a batch of treats, this frosting is always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup creamy peanut butter (natural or conventional)

1/2 cup unsalted butter, softened

2 cups powdered sugar

2–3 tablespoons milk (as needed for consistency)

1 teaspoon pure vanilla extract

1/4 teaspoon salt (omit if using salted butter)

Directions

I start by creaming together the peanut butter and softened butter in a large mixing bowl using a hand mixer or stand mixer. I beat it for about 2 minutes until the mixture is light and fluffy.

Next, I add the vanilla extract and salt, mixing again until combined.

Then, I slowly incorporate the powdered sugar, 1/2 cup at a time, beating well after each addition to keep the texture smooth.

I pour in 2 tablespoons of milk and beat the frosting until it’s creamy and smooth. If I want a thinner consistency, I just add a bit more milk until it’s just right.

Once it’s ready, I use it immediately to frost cakes, cupcakes, cookies, or brownies. If I make it ahead, I store it in an airtight container in the fridge and let it come back to room temperature before re-whipping for best texture.

Servings and timing

Servings: 12 servings (about 2 tablespoons each)

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories: 210 kcal per serving

Variations

I sometimes use crunchy peanut butter for extra texture.

For a chocolate twist, I mix in a tablespoon of cocoa powder.

A swirl of honey or maple syrup can add natural sweetness and flavor depth.

To make it vegan, I swap the butter with plant-based margarine and use non-dairy milk.

Storage/Reheating

I store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before reusing, I let it sit at room temperature until softened and then re-whip it for the best creamy texture. I don’t recommend freezing it, as the texture can become grainy when thawed.

FAQs

How do I make the frosting thicker or thinner?

If I want a thicker frosting for piping, I add more powdered sugar. To make it thinner for spreading, I mix in extra milk a teaspoon at a time until the consistency is just right.

Can I use natural peanut butter?

Yes, I can use natural peanut butter, but I make sure it’s well-stirred and not too oily. This helps maintain the smooth texture of the frosting.

Can I freeze peanut butter frosting?

Technically yes, but I avoid freezing it because the texture can change and become grainy when thawed. It’s best fresh or stored in the fridge short-term.

What kind of milk works best?

I usually use whole or 2% milk, but any milk works—including non-dairy options like almond, oat, or soy milk.

Is this frosting good for piping?

Yes, this frosting is excellent for piping. I just make sure it’s thick enough by adjusting the powdered sugar so it holds its shape when piped.

Conclusion

This homemade peanut butter frosting is a go-to recipe I always count on. It’s quick, easy, and delicious—perfect for topping off baked goods with a rich, nutty finish. Whether I’m decorating cupcakes or layering a cake, it delivers smooth texture and bold peanut butter flavor every time.

📖 Recipe: