Search thousands of recipes reviewed by home cooks like you.

Peanut Butter Frosting

Peanut Butter Frosting

  • Prep

    15 m
  • Ready In

    15 m
Suzanne Stull

Suzanne Stull

If you like peanut butter you'll love this frosting, great on chocolate cakes but for a real peanut butter experience try it on a peanut butter cake. If you don't have cream, you may substitute milk.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TRindell
1869

TRindell

4/26/2005

After modifying this recipe in the following ways, this was BY FAR, one of the most awesome homemade frostings I have ever made or tasted! AMAZING on chocolate cake (or cupcakes, as I made). The recipe I used was as follows: 1 cup creamy NON-GENERIC peanut butter (the peanut butter taste will only be as good as the type of peanut butter you use-- I used Jiff and it was awesome), 1 stick BUTTER (not margarine), 2 cups confectioners sugar (NOT 4!) and 2-3 Tbsp cream OR milk. I creamed the first two ingredients together, added the sugar and then added the cream at the end and just whipped away in my electric mixer. For those of you who hated this recipe and said it was too greasy and not spreadable, you probably either used crappy peanut butter or used margarine which is more oily than butter OR you didn't mix the butter (at room temp) and peanut butter (also at room temp) enough before adding the sugar... use the recipe I just wrote above, and you simply can't go wrong... it was absolutely TO DIE FOR on my chocolate cupcakes and everyone at work LOVED them! Thanks for the recipe!

MRSO
355

MRSO

7/1/2003

I reduced the sugar to 2 cups and added 1/2 cup more peanut butter. This was good, fluffy frosting. It had just the right peanut butter flavor. Quick and easy.

Bea Gassman
308

Bea Gassman

10/10/2004

This is an excellent recipe as it is, but I found that by adding a tsp. of vanilla, it gave it a more pronounced peanut butter flavor.

Similar recipes