The most delightful peanut butter frosting formula you will actually attempt! The mystery fixing genuinely improves the flavor. Additionally, it’s rich yet sufficiently solid to be channeled. 

The Best Peanut Butter Frosting 

This is particularly significant on the off chance that you need to utilize the buttercream for funneling work. It’ll be smooth and rich without getting free and soupy. What’s more, it’ll really hold its shape! 

I explored different avenues regarding utilizing only the powder yet then the frosting wasn’t exactly as satiny as I needed. This might have been balanced with more butter however felt the outcomes was best with both velvety peanut butter and powder. 

I figure you will wonderfully be amaze by the smooth surface and rich flavor. It’s ideal for any layer cake, sheet cake, cupcake… essentially any pastry.

Equipment required

There area unit many room tools required to create this unbelievable paste icing. let’s examine what they’re.

Stand mixer: A stand mixer with the paddle attachment is what I like better to use. you’ll be able to use an electrical hand mixer however I feel that it adds additional air bubbles to the icing.

Silicone spatula: an outsized silicone polymer spatula is additionally nice for scraping down the edges of the bowl.

Piping tip: I used a Wilton 1M piping tip to pipe the icing over cupcakes.

Peanut Butter Frosting

Peanut Butter Frosting

Course: FrostingCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





This Peanut Butter Frosting formula is so natural and made totally without any preparation. There’s no absence of peanut butter flavor in this velvety buttercream! It goes brilliantly on cakes, cupcakes, brownies, and treats.


  • 3-4 tablespoons heavy cream

  • 3 cups (360 g) confectioners’ sugar, sifted

  • 1 ⅓ cups (300 g) unsalted butter, softened & cut into pieces

  • 2 tablespoons peanut butter powder

  • ⅛ teaspoon salt

  • ½ cup (135 g) creamy peanut butter


  • Utilizing a stand blender fitted with the oar connection or handheld electric blender, beat the butter and peanut butter on medium-fast for 1-2 minutes, until smooth and rich. Scratch down the sides and lower part of the bowl. 
  • Add half of the sugar, the peanut butter powder, and the salt. Beat on medium-fast for ½ minutes. (Turn the blender up gradually or the sugar will fly all over.) Scratch down the sides and lower part of the bowl. 
  • Add the excess sugar and beat for another 1-2 minutes. Scratch down the sides and lower part of the bowl. 
  • With the combination at a low speed, add 1 tablespoon of cream at a time. Let the principal option blend in completely prior to add the following and stop to check the consistency prior to adding more. You may not need, however, 1 tablespoon of cream contingent upon how you wish to utilize the frosting. 
  • When the cream is completely consolidated, turn the accelerate to medium-high and beat for 1-2 minutes. The frosting should be light and soft.


  • The butter should be properly softened. It ought to be therefore ft enough to bend however not so soft that it’s oily.
  • Use a poster paste like Jif or Skippy. Avoid natural paste as a result of the consistency isn’t an equivalent and will create the icing too oily.
  • Makes enough icing to for twenty-four cupcakes or a two-layer 9-inch cake. Increase the instruction by one.5x if you would like additional icing for piping details.
  • The frosting can frosts for up to a pair of weeks keep within the white goods in AN airtight instrumentation. You need to let the buttercream return to a temperature by setting it out on the counter for few hours before an exploitation, then beat it with an electrical mixer if required. 
  • Or it is often frozen for up to three months. Once able to use, place within the white goods long to a thaw. Let stand at a temperature to the melt before the use.
(Visited 25 times, 1 visits today)