Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter (not natural style)
- 3 cups powdered sugar (confectioners' sugar)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3–4 tablespoons milk (or heavy cream)
Instructions
- Step 1: In a large mixing bowl, use an electric hand mixer or stand mixer to cream together the softened butter and the creamy peanut butter until the mixture is light and well combined, about 1-2 minutes on medium speed.
- Step 2: Add the vanilla extract and the salt to the peanut butter mixture and mix briefly until incorporated, scraping down the sides of the bowl as needed.
- Step 3: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increasing the speed to medium. Ensure the sugar is fully incorporated before adding the next cup.
- Step 4: Once all the sugar is mixed in, the frosting will be very thick and dry. Begin adding the milk, one tablespoon at a time, beating until the frosting reaches a smooth, spreadable consistency.
- Step 5: Increase the mixer speed to high and beat the frosting for an additional 1-2 minutes until it becomes light, fluffy, and airy. Use immediately to frost cooled cakes or cupcakes.
Notes
- Store leftover frosting in an airtight container in the refrigerator for up to a week; let it soften at room temperature for about an hour before attempting to spread it again.
- If your refrigerated frosting is too stiff, beat it briefly with a stand mixer on medium speed, adding 1/2 teaspoon of milk or cream to regain that perfect airy consistency.
- For the ultimate peanut butter indulgence, use this frosting on classic chocolate cupcakes or as a filling between shortbread cookies.
- The key to a silky, uniform texture is using creamy, emulsified peanut butter (not natural or oil-separated styles), which prevents the final product from becoming oily or grainy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American