This peanut butter frosting is light, creamy, and it has just the right amount of sweetness. This recipe is the perfect frosting for brownies and chocolate cake!
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I love the peanut butter and chocolate combination, especially when it comes to brownies or deep, rich chocolate cake. Unfortunately a lot of recipes that I’ve tried for peanut butter frosting were just way too heavy and overly sweet. Consequently I decided to come up with my own recipe by using my favorite cream cheese frosting as a guide. I took out a lot of the heaviness from traditional buttercream recipes by using a little heavy whipping cream rather than all butter. As a result this peanut butter frosting ended up being light, fluffy, and ah-mazingly delicious!
Cook’s Note – Peanut Butter Frosting:
- This will recipe make enough peanut butter frosting for an 8-inch layer cake or 24 cupcakes.
- Leftover frosting can be
eaten with a spoonkept in an air-tight container in the refrigerator for up to 3 days. Or you can freeze it for up to 1 month. Just leave the frosting at room temperature until softened. Then give it a whirl in the mixer to fluff it back up.
Cook’s Tools – Peanut Butter Frosting:
- stand mixer OR hand mixer
- rubber scraper OR self-scraping paddle attachment(this just might be my favorite kitchen gadget ever!)
- piping bag
- my favorite large icing tip
ONE YEAR AGO: Guacamole
TWO YEARS AGO: Coconut Chocolate Chip Pound Cake
THREE YEARS AGO: Copycat Panera Mac and Cheese
- 1 cup salted butter, at room temperature
- 1 ¼ cups creamy peanut butter
- 3 cups powdered sugar
- ½ cup heavy whipping cream
- In the bowl of your stand mixer fitted with paddle attachment, cream butter and peanut butter together on medium-high speed for 2-3 minutes, or until light, creamy, and lightened a few shades.
- Scrape down sides of bowl, add powdered sugar, and mix until combined.
- Add heavy cream and beat on medium-low until combined and smooth. Turn mixer to high and beat for 4 minutes, or until frosting is light and fluffy.