Creamy Peanut Butter Frosting

Creamy Peanut Butter Frosting

Yield: Enough for one two-layer cake (or 24 cupcakes)

Prep Time: 10 min

Creamy Peanut Butter Frosting

Ingredients:

3/4 cup butter, at room temperature
1 1/2 cups creamy peanut butter (do not use natural)
1/4 cup milk (or a little more, as needed)
3 cups powdered sugar

Directions:

1. In a large bowl, use an electric mixer to combine the butter and peanut butter. Beat until smooth and well-combined. Mix in 1/4 cup milk, then add in the sugar a little at a time until it is all mixed in. Sprinkle in a little more milk, if needed, and continue to beat until the frosting is a good spreading consistency. It should be creamy and delicious!

Source: RecipeGirl.com

19 Responses to “Creamy Peanut Butter Frosting”

  1. postedMar 25, 2015 8:05 PM
    GG

    Can’t wait to try this on a chocolate espresso cake!

  2. postedApr 29, 2015 12:34 AM
    Theens

    Hmm… I just attempted making this… Is it really 3 cups of powdered sugar? Because it came out waaaay too thick. Not the delicious creamy thick. More like a gooey, chewy, tacky thick… And waay too sweet…

    • April 30th, 2015 @ 11:08 AM

      Yes, 3 cups powdered sugar is right… that’s pretty much in line with most frosting recipes you’ll find.

  3. postedMay 3, 2015 1:06 PM
    Cindy P

    I’m going to attempt this tomorrow for my husband’s birthday cake. I have 1 cup of butter on hand. Do you think it’d be safe to substitute the other half cup with margarine? Or should I not risk it?

    • May 8th, 2015 @ 3:49 PM

      Sorry I did not reply to this in time… did you try margarine? I don’t use margarine ever, so I can’t attest to whether or not it will work with margarine.

  4. postedMay 18, 2015 7:18 PM
    deborah

    Theens probably should have added a little more milk. When adding don’t go overboard. Using a measuring teaspoon is the best idea. Can be a little time consuming this way but its best in the long run not to get it to runny.

  5. postedJun 7, 2015 2:03 PM
    Erica

    I put hardly any powdered sugar and it still tasted great. ..I probably used less than one cup and added a bit of vanilla extract for flavor. …it wasn’t very sweet but it was still delicious on the chocolate cake I made. …

  6. postedJun 19, 2015 9:03 PM
    kelly

    I’m making this the night before wanting to frost this. How does it store? Should I refrigerate it?

    • June 26th, 2015 @ 5:42 PM

      definitely!

  7. postedJan 26, 2016 2:00 PM
    Amanda

    Love this! Had to use vegan margarine and almond milk because of allergies, but this turned out amazing! Our company wanted to eat it by the bowlful. It is now the only frosting I use for my chocolate cake!

  8. postedFeb 2, 2016 10:54 AM
    Jodi

    Thank you so much for providing this recipe! I have never made homemade frosting before and I didn’t have any store bought on hand. After scoping many recipes, i found this one. It was so easy and used items I keep stocked in my pantry. I was nervous right before tasting but this is the best frosting I have ever had!! It is very sweet and the peanut butter taste is amazing. I actually placed the frosting in the fridge for awhile which made the consistency even better.

    I initially made this for a batch of cupcakes (which were delicious with the frosting) but I had quite a bit left over. We have literally been eating it by the spoonfuls, on toast and crackers, and whatever else we can come up with. This will always be my go to recipe from now on!

    One question I do have is, do you know how long a sealed container of this frosting could be stored in the fridge for?

    • February 3rd, 2016 @ 6:59 PM

      I’m sure it can be stored for a few days, but it’s likely to get a bit crusty the longer you keep it. Glad you like it so much!

  9. postedFeb 21, 2016 10:37 AM
    Kristen Carpenter

    Has anyone used margarine instead of butter, and if you did, how did it turn out?

    • February 22nd, 2016 @ 12:58 PM

      As a general rule, I would never use margarine for any time of frosting. The flavor and texture is just not the same.

  10. postedJul 16, 2016 10:22 AM
    LORI A COOPER

    i just made this it is awsome, omg its good, came out perfect, thanks for posting

  11. postedNov 16, 2016 5:24 PM
    Barbara

    This is great!

    How would I make this to come out as a glaze for bundt cakes?

    Thank you for the recipe!
    Barbara

    • November 19th, 2016 @ 9:06 AM

      I have not tried to turn it into a glaze, so I’m not sure! I wonder if you could heat it slightly to make it pourable?

  12. postedNov 17, 2016 5:02 AM

    I’m wondering if I can use this on cookies, and how long the frosting will keep. Maybe omit the milk for frosting cookies?

    • November 19th, 2016 @ 9:05 AM

      Hmmm, I’m not sure. I’ve never frosted cookies with them. Can you keep the cookies refrigerated in a covered container?

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