Peanut Butter Frosting

24 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes

Peanut Butter Frosting is rich and creamy, made with ONLY 4 pantry ingredients and ready in under 10 minutes!

This is the perfect finish to any cake, and if you love this frosting recipe you’ll also love Classic Buttercream Frosting, Sugar Cookie Frosting, Easy Mint Frosting, Rich Chocolate Frosting, and Cream Cheese Frosting!


Peanut Butter Frosting is rich and creamy, and goes PERFECTLY with any chocolate cake or chocolate cupcake recipe. Plus you only need 4 ingredients, and it takes under a total time of 10 minutes to make! This is a lot like buttercream, but we’re adding creamy peanut butter to the recipe to make a peanut butter buttercream frosting.


You can substitute the butter in this frosting with shortening, using the same amount as you would with butter. Remember that butter adds some flavor, so it might taste slightly different, even though we’re adding a lot of peanut butter. But it should also be slightly stiffer and hold up better.

Make this dairy free by substituting shortening for butter, and almond milk for milk.


Peanut butter frosting contains butter and milk, and personally I like to keep any dairy-based frosting in the refrigerator, even though it’s half peanut butter. If you’re piping this onto chocolate cupcakes, store the whole thing in the refrigerator, and bring to room temperature before serving.


Chocolate Cake with Peanut Butter Frosting


If your peanut butter icing is too thin, add in a few tablespoons of powdered sugar at a time until it is the right thickness. You can also try refrigerating the frosting, to see if the butter and peanut butter harden enough to thicken the frosting.

You can also add back in a few tablespoons milk at a time if your frosting is too thick.


  • Make this a chocolate peanut butter frosting by replacing ½ cup of powdered sugar with cocoa powder or dark chocolate cocoa powder.
  • I don’t recommend using natural peanut butter, because the regular kind has other ingredients that help make everything creamy and hold it together without separating.
  • I also recommend using peanut butter that is creamy instead of chunky, which will ensure that everything gets mixed together evenly instead of having big pieces of nuts. You also won’t be able to pipe the frosting if you use chunky peanut butter.
  • You can also use chocolate peanut butter if that’s what you have.
  • Add a mashed banana to this frosting recipe to make peanut butter banana frosting!
  • Make sure your frosting and your cake are both room temperature when you’re ready to frost, or the frosting may pull crumbs off of the cake. I take everything out of the refrigerator about an hour before I’m ready to work with it, and it’s room temperature when I go to frost.
  • If you want more flavor you can add a teaspoon of almond or vanilla extract to this frosting recipe.
  • I think it’s easier to make frosting in the stand mixer, but you can use an electric mixer if that’s what you have.
  • If you don’t have whole milk you can use heavy cream or half and half in this recipe.
  • You can spread this on brownies or sugar cookies, too!
  • Try replacing half of the cream cheese with peanut butter in my cream cheese frosting!
  • Make sure your butter and peanut butter are at room temperature when you start, or they might not mix together properly.

Fluffy Peanut Butter Buttercream Frosting

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Peanut Butter Frosting

Peanut Butter Frosting is rich and creamy, made with ONLY 4 pantry ingredients and ready in under 10 minutes! 
Yield 24 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 1/2 cups unsalted butter , softened
  • 1 1/2 cups creamy peanut butter
  • 6 cups powdered sugar
  • 1/2 cup whole milk


  • To your stand mixer add the butter and peanut butter and beat on medium speed for 2 minutes until fully combined.
  • Lower the speed to low and add in the powdered sugar 1 cup at a time, alternating with 2 tablespoons of milk (starting and ending with sugar) until light and fluffy, about 2-3 minutes.


* Do not use natural peanut butter.
Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 316kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 78mg | Potassium: 114mg | Sugar: 31g | Vitamin A: 365IU | Calcium: 16mg | Iron: 0.3mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Out of this world! Have company coming this afternoon so baked a devils food cake and made your icing I’ve been lusting (!) after! I’m diabetic so I don’t make so many desserts anymore. But with guests coming, heck yes! The taste and creaminess is what I’d expect from a pro or bakery. I love all your recipes, Sabrina. Thank you so very much!

  2. I made this frosting with your chocolate peanut butter cake for a party and both were so delicious! I baked the cake in a 9×13 pan and there was a nice thick layer of frosting. Yum!

  3. FYI…..I make chocolate texas sheet cake using cocoa ……………….for the p.butter I
    change from cocoa to peanut butter, also very delicious but I am sure you do that but
    this is for the readers who don’t know that. (same amount of p.b. as c.) Just saying.

  4. I’m going to bake the chocolate peanut butter cake. Can I use cake baking flour? And if so do I need to add the baking soda and powder? Please respond soon I need to make today. Thank you.

    1. So sorry but your question got snagged in my spam folder. When using cake flour as a substitute, use 1 cup plus 2 tablespoons cake flour for every cup of AP Flour.

  5. This icing is the BEST ! So easy , had everything in pantry and was so light and perfectly sweetened ! I cut recipe in half and had plenty for a two layer cake !

    1. I’m not sure how it can be thick and runny. If it’s runny, you could add more powdered sugar little by little to thicken it up. If it’s too thick, do the same with the milk. Hope this helps for next time.

    2. Can this frosting be made with chunky peanut butter as well? We only have this kind available.

    1. You can sub it for half and half or cream. I haven’t used non-dairy in this recipe but if you try it, let me know how it turns out!

  6. Im making a bundt cake and this seems like it will be too much frosting, can I take the recipe down by one half?

  7. I’m looking to frost a bundt cake and this seems like it’ll be a LOT of frosting. Can I take everything down by 1/2 the amount?

  8. Oh my goodness ! Both my boys and hubby are a big peanut fan and can have anything which has that flavor! I love baking and I will definitely give this lipsmacking delicious frosting a try!

  9. I love how easy this peanut butter frosting is to make. Going to add it to my next batch of cupcakes!

  10. Believe it or not, I have never made peanut butter frosting! We love peanut butter, so I don’t know why! I can’t wait to try to your recipe! It looks so creamy and delicious!

      1. OMG!!! ?????????!!!!