Peanut Butter Frosting Easy Recipe 2021
A silky smooth but perfectly pipeable peanut butter frosting that’s the perfect complement to any cake or cupcake. Also great for just eating by the spoonful!
This recipe is super easy to make, and on Monday I’ll be sharing a very complimentary and very dark chocolate cupcake recipe with you, but of course, you can put it on whatever you want. You can even just eat it by the spoonful, I know I did.
And yet it remains a mystery to me why my cardio sessions aren’t paying off. Anyway, Peanut Butter Frosting requires just 6 ingredients to make. It’s smooth, creamy, and is great for piping on top of cupcakes or decorating a cake.
What type of peanut butter should be used for peanut butter frosting?
We recommend using a traditional creamy peanut butter like Jiff, Skippy, or Peter Pan in this homemade peanut butter frosting.
Natural peanut butter that needs to be stirred tends to have a higher oil content and is a little more volatile in the frosting. Some of them work, but more often than not we found they led to split icing.
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How to prevent peanut butter frosting from splitting?
Now if you’d ever tried to make peanut butter frosting before you might have found it be just a smidge finickier than other frosting recipes. This is because peanut butter frosting calls for two different fats and peanut butter can vary a lot by brand.
Sometimes this can lead to your frosting splitting. Which is, like, a day ruiner in my opinion. Lucky for you we tested the sh*t out of this peanut butter frosting, so you can rest easy, knowing it’s going to turn out creamy and silky smooth every time.
- Make sure your peanut butter and butter are the same temperatures: Room temperature butter and room temperature peanut butter will mix together seamlessly without any weird chunks of cold butter or melted peanut butter.
- Use heavy whipping cream: Milk, water, or any other liquid simply won’t cut it in this recipe. Just two Tablespoons of cream will keep your frosting light, fluffy, and extra creamy.
- Use the paddle not the whisk: We found the amount of air that the whisk attachment beats into the frosting led to split frosting. The paddle will consistently beat up a fluffy frosting that still holds its shape.
How to Store Whipped Peanut Butter Frosting?
One of the biggest questions I get with this recipe is how should you store the frosting?
This recipe has butter and peanut butter as the main ingredients, but it does contain heavy cream or milk too.
If serving same day, you can leave it out of the refrigerator, but not in a hot place. The butter and peanut butter will get runnier if you leave it out in heat, making it too soft.
If serving later, refrigerate. Just pull it out of your fridge 30 minutes before serving.
Before you frost your cupcakes/cake:
- Store in an airtight container in the refrigerator.
- Remove from refrigerator 30 minutes before piping.
- Store up to a week, and if it is too dry or thick, add heavy cream and whip before adding to cakes or cupcakes.
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How to make it thicker?
Truthfully, you probably won’t need it to be thicker. It is very pipable as is, especially if you want a nice swirl. This is not the frosting recipe for detailed piping. However, if you want to thicken it up you have a few options:
- Refrigerate it. The main ingredients are butter and peanut butter, both of which naturally thicken when chilled. So chill it to get a thicker consistency.
- Add more confectioner’s sugar. The only warning is that if you add confectioner’s sugar, you will change the flavor. And remember, the beauty of this recipe is how it actually tastes like peanut butter and isn’t cloyingly sweet or sugary.
BEST PEANUT BUTTER FROSTING EASY RECIPE:
|SERVINGS:||PREP TIME:||TOTAL TIME:|
|12 Servings||0 Hours 10 Mins||0 Hours 10 Mins|
1 cup unsalted butter softened to room temperature (226g)
1 cup creamy peanut butter (245g)
3 cups powdered sugar (375g)
1 teaspoon vanilla extract
1/2 teaspoon salt
2 Tablespoons milk
- Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.
- Gradually (about 1/3 cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined.
- Stir in vanilla extract and salt.
- With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.
- Spread or pipe frosting onto completely cooled cupcakes or cake.
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Can you make it without butter?
If you want to make these dairy free or vegan, you can replace the butter with crisco or vegetable shortening. It will change the flavor, so if you choose to do this, be sure to taste as you go and add extra peanut butter or confectioner’s sugar as you need for your preference.
Do not use coconut oil or coconut shortening as it changes the flavor too much.
Can you make it without milk?
The milk is needed to thin out the frosting and make it creamy. But that doesn’t mean you can’t replace it with a vegan alternative.
As peanut butter is nut based, replace cow’s milk or cream with a nut milk, this is not a bad alternative. However, it won’t be as creamy, as the heavy cream or milk helps add some creaminess. So keep this in mind when making this adjustment.
Perfect pairings for peanut butter icing:
- Chocolate Cake: While I’ll always be a chocolate cake with chocolate frosting girl, there’s a special place in my heart for chocolate cake with PB frosting. Want both? Fill the inside of the cake with peanut butter frosting and frost the outside with chocolate for a fun and nutty surprise!
- Vanilla Cake: Fill and frost this scrumptious vanilla cake with this salty-sweet peanut butter frosting.
- Peanut Butter Cookies: Make these chewy peanut butter cookies into peanut butter sandwich cookies with a dollop of PB icing in the middle!
- Fudgy Chocolate Brownies: The only thing better than brownies are brownies with peanut butter frosting AKA the perfect flavor combo.
Why is my peanut butter frosting grainy?And, if it’s gritty, first try mixing it some more to make sure you have given the sugar enough mixing time. However, if it’s still gritty perhaps you need a little more moisture. Another proven method has been to let the buttercream rest for a few hours or overnight. Then whip it again, and it should help fix it.
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