Why You’ll Love This Recipe

This peanut butter icing is the epitome of creamy indulgence. The combination of creamy peanut butter, unsalted butter, and a touch of vanilla creates a frosting that’s rich yet light, and smooth yet fluffy. Whether you’re spreading it generously over a cake, piping it on cupcakes, or using it as a filling for cookies, it’s versatile and delicious. The simple ingredients and easy process mean you can make it anytime you need a quick, delicious frosting or filling. If you’re a peanut butter lover, this icing will quickly become a favorite!

Ingredients

For this Peanut Butter Icing, you will need the following ingredients:

1 cup creamy peanut butter (not natural style; use Jif or Skippy)
½ cup unsalted butter, softened
2 cups powdered sugar, sifted
3–4 tablespoons heavy cream or whole milk
1 teaspoon pure vanilla extract
Pinch of salt (optional, to taste)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cream the Butter and Peanut Butter: In a large mixing bowl, beat the softened butter and peanut butter together on medium speed for 2 to 3 minutes until smooth, fluffy, and fully blended.
Add the Vanilla: Mix in the vanilla extract until evenly incorporated.
Incorporate the Powdered Sugar: Gradually add the sifted powdered sugar, about ½ cup at a time. Start on low speed to avoid a sugar cloud, then increase to medium-high as the mixture thickens. Continue beating until the icing is thick and smooth.
Adjust Consistency: Add heavy cream or milk one tablespoon at a time, beating between each addition, until the icing reaches your preferred consistency. Use 3 tablespoons for a spreadable texture or 2 tablespoons for a firmer piping consistency.
Taste and Add Salt if Needed: Taste the icing. If your peanut butter is unsalted, add a small pinch of salt to enhance the flavor.
Ready to Use: Use the icing immediately to frost cakes, cupcakes, brownies, or cookies. If not using right away, cover and store at room temperature for up to 24 hours or refrigerate for longer storage.

Servings and Timing

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: Enough to frost one 9-inch cake or 12 cupcakes

Variations

Chocolate Peanut Butter Icing: Add 2 tablespoons of cocoa powder to the icing for a chocolate-peanut butter flavor combination.
Crunchy Peanut Butter Icing: If you like a little texture in your icing, substitute creamy peanut butter for chunky peanut butter.
Flavored Peanut Butter Icing: Try adding a teaspoon of cinnamon or a pinch of powdered sugar to give the icing a unique twist.

Storage/Reheating

Storage: Store leftover peanut butter icing in an airtight container at room temperature for up to 24 hours. If refrigerated, it can last up to 5 days.
Reheating: If the icing becomes too firm after being refrigerated, simply let it sit at room temperature for 10–15 minutes before using, or gently re-whip with a bit more milk or cream.

FAQs

1. Can I use natural peanut butter for this icing?

It’s best to use conventional creamy peanut butter (like Jif or Skippy) for the best texture and consistency. Natural peanut butter tends to separate and can result in an oily or inconsistent frosting.

2. Can I use margarine instead of butter?

Yes, you can use margarine, though it may slightly alter the flavor and texture. Unsalted butter is preferred for the best taste.

3. How do I make the icing less sweet?

To reduce the sweetness, decrease the amount of powdered sugar slightly. However, be cautious, as the sugar also helps in achieving the correct texture.

4. Can I make this icing in advance?

Yes, you can prepare the icing ahead of time and store it in the refrigerator for up to 5 days. Just bring it to room temperature before using.

5. Can I freeze this peanut butter icing?

Yes, you can freeze it for up to 2 months. Thaw it in the refrigerator overnight and re-whip it before using.

6. What can I use this icing on?

This peanut butter icing is great on cakes, cupcakes, brownies, cookies, or bars. It also works as a filling for whoopie pies or sandwiches.

7. How can I make this icing firmer for piping?

To achieve a firmer texture for piping, reduce the amount of heavy cream or milk, or add extra powdered sugar until the desired consistency is reached.

8. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine. Just make sure to beat the ingredients well until they are smooth and fluffy.

9. What if my icing is too thick?

If the icing is too thick, simply add a little more milk or cream, one tablespoon at a time, until the desired consistency is reached.

10. Can I use this icing for decorating cookies?

Yes, this peanut butter icing is perfect for piping onto cookies. It holds its shape well and can be used for both outlining and flooding cookies.

Conclusion

This Peanut Butter Icing is a simple yet indulgent frosting that will elevate any baked good. With its rich and creamy texture and perfect balance of sweet and salty flavors, it’s ideal for cakes, cupcakes, cookies, and more. Whether you’re hosting a party or just indulging in a treat, this peanut butter icing is sure to be a hit. Enjoy!

Peanut Butter Icing Recipe

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This Peanut Butter Icing is rich, creamy, and perfect for adding a sweet and salty touch to your baked goods. With its smooth, fluffy texture and simple ingredients, it’s ideal for cakes, cupcakes, cookies, or bars.

Author: Amy
Prep Time: 10 minutes
Cook Time: undefined
Total Time: 10 minutes
Yield: undefined
Category: Dessert
Method: Mixing
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup creamy peanut butter (not natural style; use Jif or Skippy)

½ cup unsalted butter, softened

2 cups powdered sugar, sifted

3–4 tablespoons heavy cream or whole milk

1 teaspoon pure vanilla extract

Pinch of salt (optional, to taste)

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Instructions

Cream the Butter and Peanut Butter: In a large mixing bowl, beat the softened butter and peanut butter together on medium speed for 2 to 3 minutes until smooth, fluffy, and fully blended.
Add the Vanilla: Mix in the vanilla extract until evenly incorporated.
Incorporate the Powdered Sugar: Gradually add the sifted powdered sugar, about ½ cup at a time. Start on low speed to avoid a sugar cloud, then increase to medium-high as the mixture thickens. Continue beating until the icing is thick and smooth.
Adjust Consistency: Add heavy cream or milk one tablespoon at a time, beating between each addition, until the icing reaches your preferred consistency. Use 3 tablespoons for a spreadable texture or 2 tablespoons for a firmer piping consistency.
Taste and Add Salt if Needed: Taste the icing. If your peanut butter is unsalted, add a small pinch of salt to enhance the flavor.
Ready to Use: Use the icing immediately to frost cakes, cupcakes, brownies, or cookies. If not using right away, cover and store at room temperature for up to 24 hours or refrigerate for longer storage.