Here is my favorite way to make peanut butter frosting that is now requested by my kids for every single party we have!
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Easy Peanut Butter Frosting Recipe
We were celebrating my daughter’s birthday a few years ago and she requested peanut butter frosting. I looked at her sweet face while asking and just couldn’t say no.
So, I went searching in our pantry and pulled out a jar of Jif peanut butter and created this very recipe. It’s only 3 ingredients, but comes out creamy, light, and fluffy every single time.
Since then, any party we go to (even the stuffed animals’ birthday parties) has to have this icing. Everyone raves about the frosting though, so of course, I have to make it. Thank goodness it’s easy for me put together and tastes incredible.
I do like to add some heavy cream when I have it on hand to up the creamy factor even more, but it’s not needed to make this peanut butter frosting.
And, if you love a good frosting recipe, try my Cool Whip cream cheese frosting, strawberry frosting, peanut butter cream cheese frosting, and raspberry frosting.
Homemade Peanut Butter Frosting Ingredients
- Peanut Butter – Use traditional store-bought peanut butter like Skippy or Jif
- Powdered Sugar
- Butter – unsalted and softened
How to make Peanut Butter Frosting
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In a medium mixing bowl, beat butter and peanut butter for 60-90 seconds, until fluffy. Scrape the sides of the bowl.
STEP TWO: Gradually mix in the powdered sugar, mixing for 1-2 minutes and adding more to suit your desired sweetness level.
STEP THREE: Spread evenly or use piping to decorate your baked goods. I used a Wilton 1M cake tip to frost the cupcakes.
3 Ingredient Peanut Butter Frosting tips
- Use a store bought brand like Jif or Skippy. Using an organic peanut butter can cause oil separation in the frosting.
- Add in some heavy cream and vanilla for more flavor and an extra fluffy texture.
- Soften the butter on the counter or in the microwave for the smoothest icing.
- Sift the powdered sugar to avoid any clumps or lumps.
- Use a Wilton 1M tip for the cupcakes shown!
- Use a gallon-sized Ziploc bag if you don’t have a piping bag. Just cut a small piece off the bottom corner, place the tip inside, then fill it with frosting.
How to use Peanut Butter Buttercream Frosting
I use this frosting recipe to top 18-24 cupcakes, a 13 by 9-inch sheet cake, or a full 2 layer 8-inch round cake or one of these fun ideas.
- Frosted onto chocolate brownies
- Piped onto my fluffy and moist vanilla cupcake recipe
- As an icing on air fryer cake
- On top of cookies, like these peanut butter cookies or soft cut out cookies
How to store Peanut Butter Icing
You can store this frosting in an airtight container on the countertop for two days, or in the fridge for about a week.
If using it straight from a bowl, let it warm to room temperature, whip it up with by hand or with a stand mixer for a quick minute, then spread or pipe as needed.
Peanut Butter Frosting Recipe FAQs
Why Do I Have Air Bubbles in My Frosting?
Air bubbles can form if you’re mixing the frosting too fast. Use a slower speed on your stand or hand mixer to avoid any bubbles. Also, use room temperature butter for the smoothest icing.
Why Is My Homemade Peanut Butter Frosting Oily?
This can happen if you use organic or natural peanut butter as it’s more oily by nature and will separate when it sits. Use a smooth peanut butter like Jif or Skippy for a creamy texture.
Why Is My Peanut Butter Icing Grainy?
The butter needs to be fully softened, but not melted to get that creamy texture, otherwise it will turn grainy. Sifting the powdered sugar will also help prevent any graininess or lumps in the frosting.
More Peanut Butter Recipes
- Peanut Butter Balls
- Air Fryer Peanut Butter Cookies
- Graham Cracker Peanut Butter Balls
- Peanut Butter Kiss Cookies
- Peanut Butter Rice Krispie Treats
- Chewy Peanut Butter Cookies
- Peanut Butter Royal Icing
3 Ingredient Peanut Butter Frosting
Equipment
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 3/4 cup creamy peanut butter*
- 2 to 3 cups powdered sugar
Optional
- 1 to 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, beat butter and peanut butter for 60-90 seconds, until fluffy. Scrape the sides of the bowl.
- Gradually mix in the powdered sugar, mixing for 1-2 minutes, and adding more to suit your desired sweetness level.
- If using, add vanilla and mix well. For a fluffier frosting, add heavy cream 1 tablespoon at a time, mixing for 2-3 minutes until light and fluffy.
- Pipe or use as intended on cupcakes, cake, and more.
Video
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I made the frosting, but it is very thin… Kind of wondering why? Are used at the 3/4 cup of Jiff, one cup of Miyokos , vegan butter, and 3 cups of powdered sugar.
Hi KayCee, it could either be the vegan butter that was used or the powdered sugar wasn’t sifted before measuring — this could cause far less powdered sugar to be used than what shows in the measuring cup.
In this case, I would add more powdered sugar until it thickens up.
How much does this make? Enough for a two layer cake? Unsure if I should double the recipe.
Hi Suzie, this makes enough for 18 cupcakes, so it will be very close on a two layer cake. It will work if you like your frosting thinner, but if you like with a thicker coat, I would recommend doubling the recipe.
I made this in less than 5 minutes. Only difference is I used vanilla flavored coffee creamer for the smoothness of the frosting. People that had problems didn’t soft their sugar, let butter get to room temperature or didn’t beat till smooth light consistency. This is THE BEST
I made this today for my grandchildren on chocolate cupcakes. It was so good. We love it, came out perfect💕💕💕
So happy to hear you loved it, Cindy!
Hi!
I’ve had Type 1 Diabetes for 61 years, so some substitutions were necessary. I only used 1 stick of butter, but added extra peanut butter (I only had crunchy) and sugar free honey for creaminess. I used 2 cups of powdered monk fruit rather than powdered sugar. I added the vanilla but used plain milk instead of heavy cream. Even with all the substitutions, it came out delicious. Thank you so much!
Hi Anita, I’m so glad the recipe worked out for you! Enjoy!