The Best Homemade Peanut Butter Frosting (Fluffy & Pipeable!)
The first time I piped swirls of homemade peanut butter frosting onto chocolate cupcakes, I watched them disappear in minutes—not because people were eating the cupcakes, but because they were scraping off the frosting with their fingers and eating it straight. There’s something absolutely irresistible about creamy, sweet peanut butter transformed into a light, fluffy buttercream that’s somehow even better than the jar it came from.
I created the perfect ratio for this frosting after years of testing because I needed something that could do it all: spread smoothly on layer cakes, pipe beautifully into rosettes on cupcakes, and—most importantly—deliver that intense peanut butter flavor without being too heavy or greasy. This recipe hits all those marks and comes together in just 10 minutes with ingredients you probably already have in your pantry.
What makes this version exceptional is the perfect balance of peanut butter and butter, creating a frosting that’s stable enough to hold intricate piping designs yet still melts on your tongue. You’ll get a frosting that tastes like peanut butter heaven and pairs perfectly with chocolate, vanilla, banana, or even eaten straight from the bowl with a spoon.
Table of Contents
Prep Time: 10 min | Cook Time: 0 min | Total: 10 min
Yield: Frosts 24 cupcakes or one 9×13 cake | Difficulty: Easy
Quick Stats Box:
- Cuisine: American
- Course: Frosting/Topping
- Diet: Vegetarian, can be made vegan
- Best for: Chocolate cake, cupcakes, brownies, cookies
Why This Recipe Works
- Intensely peanut buttery — A full cup of peanut butter delivers maximum flavor without being overpowering or greasy
- Perfectly pipeable consistency — The ratio of butter to peanut butter creates a frosting that’s stable enough for intricate decorating yet spreadable and smooth
- Light and fluffy texture — Whipping the frosting on high speed incorporates air, creating a mousse-like texture that’s never heavy
- Ready in 10 minutes — No cooking, no cooling, no waiting—just beat and use immediately
- Versatile and customizable — Easily adjust sweetness, add chocolate chips, or thin for drizzling
Ingredient Spotlight
Creamy Peanut Butter: Use traditional, processed peanut butter like Jif or Skippy for best results. Natural peanut butter that separates will make your frosting oily and difficult to work with because the oil doesn’t incorporate properly. The stabilizers in commercial peanut butter are actually beneficial here, creating a smooth, pipeable texture.
Unsalted Butter: This provides structure and stability while adding richness without competing with the peanut butter flavor. Room temperature butter is crucial—it should be soft enough to press with your finger but still hold its shape. Unsalted is important since peanut butter already contains salt.
Heavy Cream: This is the secret to achieving that ultra-fluffy, light texture. Heavy cream adds moisture and helps whip the frosting into clouds while keeping it stable for piping. It creates a smoother, more professional consistency than milk alone.
Ingredients
Main Frosting:
- 1 cup (2 sticks/226g) unsalted butter, softened to room temperature
- 1 cup (245-270g) creamy peanut butter (not natural style)
- 3 to 3¼ cups (375-390g) powdered sugar (confectioners’ sugar)
- ⅓ to 5 tablespoons heavy cream or whole milk
- 1 teaspoon pure vanilla extract
- ¼ to ½ teaspoon salt (adjust based on peanut butter saltiness)
Optional Add-ins:
- 2 tablespoons cocoa powder (for chocolate peanut butter frosting)
- ½ cup mini chocolate chips
- 1 tablespoon honey (for extra sweetness and shine)
Ingredient Notes:
- Quality matters most: Use name-brand creamy peanut butter like Jif, Skippy, or Peter Pan—natural or homemade peanut butter will make the frosting separate and become oily
- Room temperature is key: Butter must be softened (65-70°F) but not melted or the frosting will be too thin and won’t hold its shape
- Don’t skip: The salt balances the sweetness and enhances the peanut butter flavor—without it, the frosting tastes flat
Essential Equipment
You’ll Need:
- Stand mixer with paddle attachment OR hand mixer with large bowl
- Rubber spatula for scraping bowl sides
- Measuring cups and spoons
- Piping bag and tips (if decorating)
Nice to Have:
- Offset spatula — makes spreading frosting on cakes smooth and professional
- Bench scraper — for creating clean edges on frosted cakes
How to Make Homemade Peanut Butter Frosting (Step-by-Step)
Step 1: Cream the Butter and Peanut Butter
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine softened butter and peanut butter. Beat on medium speed for 60-90 seconds until the mixture is completely smooth, creamy, and well-combined with no visible streaks. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is incorporated. The mixture should look lighter in color and fluffy.
Pro tip: Make sure your butter is truly at room temperature—cold butter won’t cream properly and will create a lumpy frosting.
Step 2: Gradually Add Powdered Sugar
With the mixer on low speed, add powdered sugar about ⅓ to 1 cup at a time. Beat after each addition until the sugar is fully incorporated before adding more. This prevents a powdered sugar explosion in your kitchen. Continue adding sugar until you’ve used 3 cups, scraping down the bowl sides frequently. The frosting will look thick and slightly grainy at this point—that’s normal.
Common mistake: Adding all the sugar at once creates clumps that are difficult to work out. Go slowly for a smooth result.
Step 3: Add Vanilla and Salt
Add vanilla extract and salt to the mixture. Beat on low speed for 10-15 seconds until incorporated. Taste the frosting and adjust salt if needed—it should enhance the peanut butter flavor without tasting salty.
Step 4: Add Heavy Cream and Whip
With the mixer on low speed, add heavy cream 1 tablespoon at a time. After adding 3-5 tablespoons total (depending on your desired consistency), increase mixer speed to medium-high or high. Beat for 2-3 full minutes, scraping down the bowl halfway through. You’ll know it’s ready when the frosting transforms from dense and thick to light, fluffy, and mousse-like. When you lift the beater, the frosting should hold stiff peaks.
*Test Kitchen Discovery: Those extra 2-3 minutes of whipping on high speed incorporate air bubbles that create the signature fluffy texture. Don’t skip this step! *
Step 5: Adjust Consistency
Check the frosting consistency by lifting a spoonful—it should be thick enough to hold its shape but spreadable. If too thick for piping, add cream 1 tablespoon at a time and beat for 30 seconds after each addition. If too thin, add powdered sugar ¼ cup at a time and beat until combined. The perfect consistency should spread smoothly but not slide off a spatula.
Step 6: Use Immediately or Store
Your peanut butter frosting is now ready to use! Spread on cakes with an offset spatula or transfer to a piping bag fitted with your desired tip for decorating cupcakes. The frosting will stay soft and pipeable at room temperature for several hours.
Expert Tips & Tricks
Temperature Matters: Room temperature butter (around 65-70°F) is crucial for proper creaming and smooth texture. If your butter is too cold, microwave it for 5-second intervals until softened but not melted.
Don’t Rush the Whipping: Beat on high speed for the full 2-3 minutes to incorporate air and create that ultra-fluffy texture. This step transforms dense frosting into light, cloud-like perfection.
The Secret to Intense Peanut Butter Flavor: Use a full cup of peanut butter and don’t be tempted to reduce it—this recipe is designed to deliver maximum peanut butter taste.
Common Mistake: Using natural peanut butter causes the frosting to separate and become oily because the natural oils don’t stabilize properly. Always use processed peanut butter with stabilizers like Jif or Skippy.
Test Kitchen Discovery: Adding just a tiny pinch of salt (even if using salted peanut butter) dramatically enhances the overall flavor and prevents the frosting from tasting one-dimensionally sweet.
Customization Ideas
Dietary Modifications:
- Vegan: Use vegan butter (like Earth Balance) and substitute heavy cream with full-fat coconut cream
- Lower Sugar: Reduce powdered sugar to 2½ cups for a less sweet, more intensely peanut buttery frosting
- Dairy-Free: Replace butter with additional peanut butter (total 1¾ cups) and use non-dairy milk
Flavor Variations:
- Chocolate Peanut Butter: Add 2-3 tablespoons unsweetened cocoa powder with the powdered sugar for a Reese’s-inspired frosting
- Peanut Butter Cup: Fold in ½ cup mini chocolate chips after whipping for texture and visual appeal
- Honey Peanut Butter: Add 1-2 tablespoons honey with the vanilla for natural sweetness and shine
- Salted Caramel PB: Swirl in 2 tablespoons caramel sauce and sprinkle with flaky sea salt
- Crunchy Version: Fold in ¼ cup finely chopped peanuts for added texture
Serving Styles:
- Classic Swirl: Pipe tall swirls on cupcakes using a large open star tip
- Smooth Spread: Use an offset spatula for clean, bakery-style coverage on layer cakes
- Drizzle: Thin with extra cream and drizzle over brownies or ice cream
Storage & Meal Prep
Make Ahead:
- Frosting can be made up to 4 days in advance and stored in the refrigerator
- Remove from fridge 30-60 minutes before using and beat vigorously to restore fluffy texture
Storing:
- Counter: Keep at room temperature for up to 4 hours if decorating cakes/cupcakes that will be served same-day
- Fridge: Store in an airtight container for up to 1 week
- Freezer: Freeze in a freezer-safe container for up to 3 months; thaw overnight in refrigerator and re-whip before using
Reheating for Best Results:
Since this is a no-bake frosting, there’s no reheating needed. Simply bring refrigerated frosting to room temperature (takes about 30-60 minutes), then beat with a mixer for 1-2 minutes to restore the fluffy texture before using.
What to Serve With Homemade Peanut Butter Frosting
Perfect Pairings:
- Chocolate cake or cupcakes — The classic combination that never fails
- Banana cake — Peanut butter and banana are natural partners
- Vanilla cupcakes — For peanut butter lovers who want it front and center
- Fudge brownies — Transform simple brownies into an elegant dessert
Complete the Dessert:
- Spread on chocolate sheet cake and top with chopped Reese’s cups
- Pipe onto devil’s food cupcakes and drizzle with chocolate ganache
- Use as filling between chocolate chip cookies for sandwich cookies
- Spread on graham crackers for an easy after-school snack
Nutrition Facts (Per Serving)
Calories: 280 | Protein: 4g | Carbs: 26g | Fat: 18g | Fiber: 1g | Sugar: 23g | Sodium: 150mg
Note: Based on 12 servings (for frosting one 9×9 cake). Values will vary based on specific brands and modifications.
Your Questions Answered
Can I make this without heavy cream?
Yes! You can substitute whole milk, but use it sparingly as milk is thinner than cream. Start with 2 tablespoons and add more gradually. For a dairy-free option, use full-fat coconut cream or non-dairy milk.
Why is my frosting too runny?
This usually happens if the butter was too soft or melted, or if you added too much liquid. Fix it by adding more powdered sugar ¼ cup at a time and chilling the frosting for 15-20 minutes before re-whipping.
Can I use natural peanut butter?
Not recommended—natural peanut butter that separates will make your frosting oily and impossible to pipe. The oils don’t stabilize properly, resulting in a greasy, separated texture. Stick with processed brands like Jif or Skippy.
Why does my frosting taste too sweet?
Reduce the powdered sugar to 2½ cups for a less sweet version, or increase the salt to ½ teaspoon to balance the sweetness. You can also add an extra 2 tablespoons of peanut butter for a more pronounced peanut flavor.
How do I make the frosting more pipeable?
Add an extra ¼ cup powdered sugar to thicken it, then chill for 15 minutes. The frosting should hold stiff peaks when you lift the beater. If it’s still too soft, add more sugar gradually.
Can I make this ahead for a party?
Absolutely! Make it up to 4 days ahead and store refrigerated. Bring to room temperature 1 hour before decorating, then beat for 2 minutes to restore the fluffy texture. The flavor actually improves as it sits.
Recipe History & Cultural Context
Peanut butter has been an American staple since its invention in the late 1800s, but peanut butter frosting gained popularity in the mid-20th century when home bakers began experimenting with creative frosting flavors beyond traditional vanilla and chocolate buttercream. The combination became iconic with the pairing of peanut butter frosting on chocolate cake, mirroring the beloved peanut butter cup candy that launched in 1928.
The rise of American buttercream-style frostings in the 1950s and 1960s—which use powdered sugar rather than meringue or cooked bases—made peanut butter frosting accessible to home bakers. Unlike traditional European buttercreams that require cooking sugar syrups or tempering eggs, American peanut butter frosting simply required beating ingredients together, making it perfect for busy home cooks.
Today, peanut butter frosting has transcended its humble origins and appears in upscale bakeries, wedding cakes, and gourmet cupcake shops. What makes it endure is its nostalgic appeal—it tastes like childhood lunchboxes and afterschool snacks—combined with its sophisticated versatility that works in elegant layer cakes just as well as simple sheet cakes.
Printable Recipe Card
Homemade Peanut Butter Frosting
Silky smooth, fluffy frosting perfect for cakes, cupcakes, and brownies
Ingredients:
1 cup unsalted butter (softened) – 1 cup creamy peanut butter – 3-3¼ cups powdered sugar – ⅓ cup heavy cream – 1 tsp vanilla extract – ¼-½ tsp salt
Instructions:
- Beat butter and peanut butter on medium speed for 60-90 seconds until fluffy
- Add powdered sugar gradually (⅓ cup at a time) on low speed until incorporated
- Add vanilla and salt; mix until combined
- Add heavy cream 1 tablespoon at a time
- Beat on high speed for 2-3 minutes until light and fluffy
- Adjust consistency with more cream (to thin) or sugar (to thicken)
- Use immediately or store refrigerated
Notes:
- Use processed peanut butter (Jif/Skippy), not natural
- Butter must be room temperature for smooth texture
- Beat on high speed for full 2-3 minutes for fluffy frosting
- Store refrigerated up to 1 week; re-whip before using
