Easy Peanut Butter Frosting.

The next time you wonder what kind of frosting to use on your chocolate cake/cupcakes, the answer is here: peanut butter frosting. YUM! The combination of peanut butter and chocolate is always a winner, and this easy frosting recipe is perfect. It is sweet but slightly salty from the peanut butter, fluffy, rich, creamy, and completely divine. This may be one of my new favorites!

IMG_20140315_223238757 (1)

The chocolate cupcake batter is hands-down my all-time, go-to, never-messes-up chocolate cake batter that you can find here. After I made that recipe the first time, the search for the perfect chocolate cake ended and I have made it countless times since! It is the perfect base for this delicious peanut butter frosting.

Now, when making frosting, the most crucial ingredient is the butter. You MUST have room-temperature butter for the frosting to really get fluffy and smooth. In this case, you need to plan ahead by taking the butter out of the fridge a few hours before you plan to make the frosting. The softer the butter is, the better it is. Why? Because the first thing you will do is whip the butter until it’s really light and fluffy, and this is nearly impossible to do with cold butter. After whipping it up really well, add the peanut butter, part of the sugar, vanilla, salt, and milk before beating in the rest of the powdered sugar. Taste it and adjust as necessary. Depending on how thick/thin you want your frosting to be, you may have to add an additional tbsp (or two) of milk to thin it out. It’s completely up to you and your frosting preferences!

This recipe makes a lot of frosting, but if you pile it on super high like I did in the photos above it only makes enough to frost about a dozen cupcakes. Just by looking at the picture I think you can see you could easily use half that much and still have a good frosting-to-cupcake ratio. So, depending on how many cupcakes you make and how much frosting you want on each, you may need more/less.

I should add, even though I reduced the amount of butter in half from the original recipe, this is still super indulgent! Enjoy in moderation!

Easy Peanut Butter Frosting


  • 1 stick (1/2 cup) butter, room temperature
  • 1 cup smooth peanut butter (do not use all-natural here)
  • 3 1/2- 4 cups powdered sugar
  • 1/4 cup milk (I used non-fat), plus an additional 1-2 tbsp if needed
  • 1 tsp vanilla extract
  • 1/8 tsp salt

1). Place the butter in the bowl of a stand mixer and mix for a few minutes, scraping down sides of the bowl as necessary, until butter is light and fluffy.

2). Add peanut butter, 1/2 cup sugar, 1/4 cup milk, 1 tsp vanilla, and 1/8 tsp salt. Mix. Gradually add in the remaining powdered sugar. Taste and adjust to your preferences, adding additional milk by the tablespoon to thin out the frosting if it is too thick. Enjoy!

Servings: at least 12, depending on how much frosting you use. I used a LOT (pictured above) for this batch of cupcakes. Nutritional Information per 12 servings: Calories: 338 Carbs: 41g Fat: 18g Protein: 5g Fiber: 1g Points+: 9

Nutritional Information per 24 servings: Calories: 169 Carbs: 20g Fat: 9g Protein: 2g Fiber: 1g Points+: 5

Recipe adapted from: http://www.bettycrocker.com/recipes/easy-peanut-butter-frosting/3b3b77bb-939a-4607-bd0f-428f1876903f

Adapted recipe courtesy of Audrey’s Apron.

21 thoughts on “Easy Peanut Butter Frosting.

    • Oh you will LOVE this frosting then! And the chocolate cake recipe is seriously the best. It tastes like box cake mix (except better) and is homemade! At this time I do not have a recipe for peanut butter sauce but thank you so much for your comment!

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    • Hi Fredda! I did double the frosting for a layer cake but then I had some leftover. The good news is if you have some leftover you can freeze it in a ziplock bag for future use! Hope this helps — let me know how it turns out!

  2. This was amazing!!! Does it need to be kept in the refrigerator? One other thing… You had two different measurements for salt.

    • I’m so glad you liked it!! I do think it needs to be kept in the refrigerator because of the milk. Thank you so much for catching the salt error–I fixed it! Did you use 1/2 tsp or 1/8?

  3. I had to add about 1/2 cup of milk total to give it a good consistency, but other than that, I followed the recipe. DEEEEEEEELISH! I put this icing on chocolate cupcakes. I made 24 cupcakes, and I still had quite a bit of icing left.

  4. Pingback: A NEW BEGINNING | Miles to go far ....

  5. Pingback: Chocolate Blackbean Cake w/ Peanut Butter Frosting  – hungrygirlinaglutenfreeworld

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