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The Best Peanut Butter Frosting Easy and Healthy Recipe! ✅

Our delicious Peanut Butter Frosting is smooth, creamy, and bursting with peanut butter flavor. Perfect for chocolate cakes, cupcakes, and brownies!

Our Best Peanut Butter Frosting is the perfect frosting recipe for your next baking project. It tastes great on chocolate cake or chocolate cupcakes and is out of this world on brownies! It’s also great as a filling in a layer cake! However you use it, this homemade frosting is super delicious and couldn’t be easier to make. Sweet, creamy, peanutty, and so rich, your family will beg you to make this Peanut Butter Spread over and over again.

How to do

Step 1: First, add 1 heaping cup of peanut butter, 1/2 cup softened butter, and vanilla to a bowl. The butter should be “slightly soft,” meaning it’s still cold but has warmed enough that you can press the stick of butter with your thumb.Step 2: Mix in the butter, peanut butter, and vanilla until completely blended (about 2 minutes). Use a spatula to scrape the peanut butter mixture off the sides of the bowl before continuing to the next step.

Step 3: In a separate container, use a food scale to measure 1 pound of powdered sugar. If you don’t have a food scale, measure 4 cups instead. We don’t normally sift powdered sugar and rely on the mixer to do this job for us.Step 4: Pour the icing sugar into the mixer bowl with the peanut butter mixture.Step 5: To prevent the icing sugar from flying out of the mixer, we cover it with a towel during this part of the mixing process.Step 6: Turn the planetary mixer (or electric mixer) to low and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl, then increase the speed to medium-high and stir for another 30-45 seconds so the frosting begins to blend. The frosting will be thick and crumbly.

Steps 7-8: This is the fun part of the recipe where you get to test your frosting. You are trying to determine how much milk you need to add and if you need a little more vanilla extract. If it tastes good, there is no need to add more vanilla. Chances are the icing is too thick at this point. Start adding the milk, one tablespoon at a time, stirring again to check consistency. The amount of milk to add depends on the state of the frosting and sometimes the time of year (if it’s a hot, humid day, you may only need a little milk). You can check out our FAQ section below for some more tips on making the perfect frosting dose.

how to serve

How much frosting will you need? It always depends on how thick or thin you apply the frosting or how much you decorate, but here are a couple of guidelines. Our recipe should make enough peanut buttercream frosting to cover a 9″ x 13″ cake or an 8″ two-layer cake. If you’re making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you flip the frosting over with a piping bag like we did here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

Expert advice and frequently asked questions

What kind of peanut butter should I use?

We like to use creamy peanut butter, but you can definitely use any type of peanut butter you have on hand. The crunchy peanut butter will add a nice texture to the frosting, but it can also make it a little harder to get through a decorating bag.

Does the frosting need to be refrigerated?

No, the frosting does not need to be refrigerated. For example, brownies frosted with this peanut butter cream would be fine on the counter for 2-3 days if the pan was tightly covered with foil. That said, we generally refrigerate our frozen desserts to prevent the baked goods from going stale even though the frosting is fine. We think the frosting tastes best at room temperature, so we’ll take it out of the fridge a couple of hours before serving.

How do I store leftover icing?

Frosting stored in an airtight container in the refrigerator should last up to a week. If you wrap the frosting carefully to prevent freezer burn, the frosting should be fine in the freezer for 3 to 4 months.

What should I do if my frosting is too sweet?

One thing you can do if it looks too sweet for your palate is to add a pinch of salt to the frosting. But keep in mind that a little salt goes a long way. We can’t stress enough that a pinch (10-15 grains of regular table salt) is all you generally need. Even 1/4 teaspoon of salt would probably ruin the glaze. Add the salt and mix again and see if the sweetness level has reduced.

What should I do if my frosting is too thick?

Add another teaspoon of milk and mix again. Keep adding the milk, one teaspoon at a time, until the frosting is the consistency you like.

Is there a milk substitute?

Yes. You can use whipped cream or whipped cream or even almond milk or another milk substitute.

More Peanut Butter Frosting Recipes You’ll Love

ingredients

  • ½ cup butter (slightly softened) (we used salty sweet cream butter)

  • 1 heaping cup peanut butter (creamy)

  • 1 pound powdered sugar (or 4 cups)

  • 2 teaspoons vanilla extract

  • 1/3 cup milk (approx.)

Instructions

  1. Add 1 heaped cup of peanut butter, 1/2 cup softened butter, and vanilla to a bowl. The butter should be “slightly soft,” meaning it’s still cold but has warmed enough that you can press the stick of butter with your thumb.
  2. Mix in the butter, peanut butter, and vanilla until completely blended (about 2 minutes).
  3. Use a spatula to scrape the peanut butter mixture off the sides of the bowl before continuing to the next step.
  4. In a separate container, use a food scale to measure 1 pound of powdered sugar. If you don’t have a food scale, measure 4 cups instead. We don’t normally sift powdered sugar and rely on the mixer to do this job for us.
  5. Pour the icing sugar into the mixer bowl with the peanut butter mixture.
  6. Turn the planetary mixer (or electric mixer) to low and keep it on low until the butter and sugar are incorporated (about 30 seconds).
  7. Stop the mixer and scrape down the sides of the bowl, then increase the speed to medium-high and stir for another 30-45 seconds so the frosting begins to blend. The frosting will be thick and crumbly.
  8. Taste your icing. You are trying to determine how much milk you need to add and if you need a little more vanilla extract. If it tastes good, there is no need to add more vanilla. Chances are the icing is too thick at this point. Start adding the milk, one tablespoon at a time, stirring again to check consistency. The amount of milk to add depends on the state of the frosting and sometimes the time of year (if it’s a hot, humid day, you may only need a little milk).

grades

How much frosting will you need? It always depends on how thick or thin you apply the frosting or how much you decorate, but here are a couple of guidelines. Our recipe should make enough peanut buttercream frosting to cover a 9″ x 13″ cake or an 8″ two-layer cake. If you’re making cupcakes, you should be able to frost 24 cupcakes if you pipe the frosting. like we did here you should be able to frost 15-18 cupcakes depending on the size of the swirl.

If you’re looking for more tips and tricks to make that perfect batch of homemade frosting, we’ve got a few more posts you might want to check out:

  • pinterest

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