Peanut Butter Frosting
This batch of peanut butter frosting is addicting. It’s so good I find it extremely hard to not just sit down and eat it straight from the bowl I whipped it up in. Here in Finland, to get American style creamy peanut butter you have to pay through the nose for it. Think $7 for a small jar. You can buy peanut butter that has the oil separated and is more the all-natural type at a more reasonable price though. In baking, the American style is where it’s at. I’ve had terrible luck with this recipe when using all-natural peanut butter so do so at your own risk. Yesterday I shared this chocolate cupcake recipe with you, so today I thought I ought to share my favorite frosting everrrrrrrr, peanut butter frosting, so you can make both this weekend because it’s a great combo!
PrintPeanut Butter Frosting
Smooth, creamy, and perfectly sweet peanut butter frosting is sure to have every peanut butter-loving person addicted to this frosting.
- Prep Time: 10 minutes
- Total Time: 10 minutes
Ingredients
¾ cup butter (softened to almost room temp but still a tiny bit cool)
½ cup creamy peanut butter (not all-natural)
2 ½ cups powdered sugar *see note
1 tablespoon vanilla extract
¼ cup heavy whipping cream
Pinch of salt
Instructions
In the bowl of a stand mixer fitted with a paddle attachment, measure the butter and peanut butter. Mix till combined, smooth, and creamy.
Sift the powdered sugar in and mix till combined.
Pour in the vanilla extract, heavy cream, and salt and whip on high speed for about 5 minutes.
Notes
Measure and then sift your powdered sugar. Don’t ever make a frosting without sifting your powdered sugar. It’s a game changer.
It seems a bit crazy to mix frosting for this long, but you need to in order to whip the whipping cream so it doesn’t make the frosting runny.
If your frosting ends up being too soft in the end to pipe with then stick it in the fridge to firm up a bit.
Makes enough frosting to frost a 9×13 cake or 2 dozen cupcakes.
Keywords: Peanut Butter Frosting
