How to make the best creamy peanut butter frosting. This homemade buttercream is perfect on cakes, cupcakes and brownies.
This easy peanut butter frosting recipe has become one of our staple recipes. We make it several times a month…and there is never any left over. It’s rich and sweet and good enough to eat with a spoon. Just try to stay away from it. Or don’t and slather it over a chocolate cake, chocolate cupcakes or sheet cake.
We happened upon this peanut butter frosting recipe by mistake. About 7 years ago we made brownies. They were UGLY and needed a covering. This recipe was on Allrecipes.com and 100% did the trick. That was 6 years ago and we’ve been enjoying it ever since.
We find it easiest to use a stand mixer when making buttercreams. Whipping the frosting makes it light and fluffy. With a stand mixer you can just set it and let it go. If you don’t have a stand mixer, use an electric hand mixer.
So what happens if you add too much milk in? Add a tablespoonfuls of powdered sugar. If needed you could also add in a touch more peanut butter until it is at the desired consistency.
This frosting is safe to leave at room temperature for 2-3 days. After that the frosting should be refrigerated or frozen.
Officially, yes. You can color peanut butter frosting but since it already has a yellow/tanish tone you may have a hard time getting the color you’d like. One option is to refrigerate the frosted cake, then make a small amount of vanilla buttercream. Color that the exact color you’d like and put a very thin layer of frosting on the outside of the cake. Then you would still have peanut butter flavor.
Yes! Be sure to add the milk slowly. If the frosting is too runny it won’t hold a shape. But as you can see below, peanut butter frosting will hold shape.