Irresistible Homemade Peanut Butter Frosting in 10 Minutes

Oh, homemade peanut butter frosting – where have you been all my life? Seriously, this creamy, dreamy spread is my secret weapon for turning basic cakes and cupcakes into something extraordinary. I first made this recipe for my nephew’s birthday years ago, and now everyone begs me to bring it to every family gathering. It’s so simple – just peanut butter, butter, powdered sugar, and a few pantry staples – but the magic happens when they all come together. Whether you’re frosting a chocolate cake, piping onto brownies, or just eating it straight off the spoon (no judgment here), this homemade peanut butter frosting is pure happiness in a bowl.

Why You’ll Love This Homemade Peanut Butter Frosting

Let me tell you why this frosting is about to become your new best friend in the kitchen. First off, it’s creamy perfection – like spreading clouds of peanut butter bliss on anything you want. Second, it comes together in just 10 minutes – no fancy equipment or waiting around. And third? It’s crazy versatile. I’ve used it on everything from chocolate cupcakes to oatmeal cookies, and even as a fruit dip (trust me, it’s amazing with apple slices). Oh, and did I mention it tastes like a peanut butter cup in frosting form? Yeah. You’re welcome.

Ingredients for Homemade Peanut Butter Frosting

Okay, let’s talk ingredients – and I mean the good stuff. You’ll need:

  • 1 cup creamy peanut butter (the full-fat kind – none of that “natural” separated stuff)
  • 1/2 cup unsalted butter, softened (leave it out for an hour – trust me, cold butter won’t cream right)
  • 2 cups powdered sugar, packed (yes, packed – we’re not dieting here)
  • 1/4 cup milk (whole milk makes it extra creamy, but any works)
  • 1 teaspoon vanilla extract (the real stuff, not imitation)
  • 1/4 teaspoon salt (just a pinch to balance the sweetness)

That’s it! Six simple ingredients you probably already have. Now let’s make some magic happen.

How to Make Homemade Peanut Butter Frosting

Alright, let’s get mixing! This frosting comes together so easily, but there are a few tricks to getting it just right. I’ve made this enough times to know exactly when each step is perfect – and I’m sharing all my secrets with you.

Step 1: Cream the Butter and Peanut Butter

First things first – grab your mixing bowl and beat that softened butter with the peanut butter until they’re completely smooth and dreamy. I like to use my hand mixer on medium speed for about 2 minutes. You’ll know it’s ready when the mixture looks like fluffy peanut butter clouds with no lumps. (Pro tip: Scrape down the sides of the bowl halfway through to make sure everything gets evenly mixed.)

Step 2: Add Dry and Wet Ingredients

Now for the magic! Gradually add the powdered sugar about 1/2 cup at a time, mixing well after each addition. This prevents that dreaded powdered sugar cloud explosion (we’ve all been there). Once all the sugar is incorporated, pour in the milk, vanilla, and salt. Keep mixing until everything is silky smooth – about another minute. The smell at this point is absolutely heavenly!

Step 3: Adjust Consistency

Here’s where you make it your own. Want thicker frosting for piping? Add a bit more powdered sugar, a tablespoon at a time. Need it thinner for spreading? Drizzle in more milk, just a teaspoon at a time until it’s perfect. I usually make mine just thick enough to hold its shape when piped, but still soft enough to melt in your mouth.

Homemade Peanut Butter Frosting - detail 2

Tips for Perfect Homemade Peanut Butter Frosting

After making this frosting more times than I can count, I’ve learned a few tricks that make all the difference. First, room-temperature butter is non-negotiable – cold butter won’t cream properly and you’ll end up with lumpy frosting. Second, sift your powdered sugar if you want ultra-smooth results (though I’ll admit I sometimes skip this when I’m in a hurry). And whatever you do, don’t overmix once all ingredients are combined – stop as soon as it’s smooth to keep that perfect creamy texture. Oh, and here’s my secret weapon: a pinch of flaky sea salt sprinkled on top right before serving takes it to another level!

Variations for Homemade Peanut Butter Frosting

Once you’ve mastered the basic recipe (which is heavenly on its own), try these fun twists! For a chocolate-peanut butter dream, mix in 2 tablespoons cocoa powder – it’s like frosting a Reese’s cup. Drizzle in 1-2 tablespoons honey for extra sweetness with floral notes. Or spice things up with 1/2 teaspoon cinnamon for a warm, cozy flavor. My personal favorite? A handful of mini chocolate chips folded in at the end for little bursts of chocolate in every bite!

Homemade Peanut Butter Frosting - detail 3

Storing and Reheating Homemade Peanut Butter Frosting

Here’s the good news – this frosting keeps beautifully! Just pop any leftovers in an airtight container in the fridge for 3-5 days. When you’re ready to use it again, let it sit at room temperature for about 30 minutes, then give it a quick stir or brief re-mix to bring back that creamy texture. If it’s still too firm, add a teaspoon of milk and mix until smooth. Pro tip: I’ve even frozen this frosting (up to 2 months!) with great results – just thaw overnight in the fridge before using.

Homemade Peanut Butter Frosting FAQs

Let me answer the questions I get asked most about this frosting – because trust me, I’ve made every possible mistake so you don’t have to!

Can I use crunchy peanut butter? Absolutely! I actually love the texture it adds. Just know your frosting won’t be as smooth for piping – perfect for spreading though. My cousin swears by half creamy, half crunchy for the best of both worlds.

Help! My frosting is too runny! No panic – happens to me when I get overzealous with the milk. Just add more powdered sugar 1 tablespoon at a time until it thickens up. Pop it in the fridge for 15 minutes if you’re really in a bind.

Can I make this dairy-free? You bet! I’ve used coconut oil instead of butter and almond milk with great results. The flavor changes slightly, but still delicious. Just be sure your peanut butter doesn’t contain honey if you need it fully vegan.

Why does my frosting taste too sweet? Try reducing the powdered sugar to 1 1/2 cups and add a pinch more salt. The salt cuts the sweetness beautifully. I sometimes add 1/2 teaspoon lemon juice too – sounds weird but balances flavors perfectly.

Nutritional Information

Now, let’s be real – we’re not eating peanut butter frosting for its health benefits! But here’s the scoop (pun intended): one generous 2-tablespoon serving has about 180 calories, 12g fat, and 16g carbs. Remember, nutrition can vary based on your specific ingredients – especially the type of peanut butter you use. My philosophy? Everything in moderation, except maybe smiles when eating this frosting!

Share Your Creation!

I’d love to see what you frost with this peanut butter magic! Tag me on social media or leave a comment below – your creations always inspire my next baking adventure!

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Irresistible Homemade Peanut Butter Frosting in 10 Minutes

Homemade Peanut Butter Frosting

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A simple and creamy peanut butter frosting perfect for cakes, cupcakes, or cookies.

  • Author: Joana
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins
  • Yield: 2 cups 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Beat peanut butter and butter together until smooth.
  2. Add powdered sugar, milk, vanilla, and salt.
  3. Mix until creamy and well combined.
  4. Spread or pipe onto cooled desserts.

Notes

  • Use full-fat peanut butter for best texture.
  • Adjust milk for thicker or thinner consistency.
  • Store leftovers in an airtight container in the fridge.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 180
  • Sugar: 14g
  • Sodium: 85mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 10mg

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