HELLO GORGEOUS. The countdown to baking season is on and over the next few weeks, I’ll be sharing the most delicious homemade frosting recipes that are perfect for all of your baking adventures.
Let’s kick it off with the most incredible, insanely fluffy peanut butter frosting that comes from my famous Damn Good Peanut Butter Banana Cake. It’s made with just 5 simple ingredients, gets whipped to perfection right in your electric mixer, and is full of wonderful peanut butter flavor.
When I tested the peanut butter banana cake years ago I literally couldn’t stop dipping fruit, pretzels, and crackers in the frosting leftovers. It’s truly perfect for cakes, cookies, brownies, and of course, by the spoonful for a little sweet treat. Whip this up for your bestie’s birthday and watch them do backflips with joy.
Ingredients in the best peanut butter frosting
This easy peanut butter frosting is made with just 5 ingredients and comes together in minutes. The texture is SO fluffy and it tastes perfectly sweet and delicious. Here’s what you’ll need:
- Butter: this recipe is essentially a peanut butter buttercream frosting, so the base is (of course) made with butter! See below for an easy vegan and dairy free swap.
- Peanut butter: be sure to use a natural, creamy peanut butter that’s made from just peanuts and salt.
- Powdered sugar: this frosting gets its sweetness from powdered sugar! It helps it get nice and fluffy, too.
- Vanilla: a little vanilla extract brings the flavors all together. Learn how to make your own vanilla here!
- Milk: you’ll likely need to add a couple of tablespoons of milk to make the frosting creamy. No heavy cream necessary! Feel free to use any milk you’d like.
Looking to make it dairy free?
It’s easy! Simply swap the butter for a vegan buttery stick like Earth Balance to make a vegan/dairy free peanut butter frosting.
Can I make it refined sugar free?
Sure! Try using my homemade paleo powdered sugar instead of regular powdered sugar. The paleo version uses coconut sugar instead. Please note that I’ve only tried this frosting using regular powdered sugar, so let me know if the comments if you try the paleo kind.
How to make peanut butter frosting
- Whip the base. Start by beating together softened butter and peanut butter on high in the bowl of an electric stand mixer until it’s light and fluffy. Don’t have a stand mixer? Feel free to use a hand mixer!
- Add the mix-ins. Slowly beat in the powdered sugar, vanilla, and a little almond milk.
- Increase the speed. Beat the frosting together on high for about 2 minutes so that the frosting gets those beautiful peaks. Add another tablespoon of milk if you’d like to make it extra creamy, then enjoy! I recommend using an offset spatula to frost your cakes.
How much frosting does it make?
This recipe will make enough frosting to frost 3 6-inch round cakes or 2 8-inch round cakes. If you’d like to frost an 8×8 or 9×9-inch square cake I recommend halving the recipe.
The key to fluffy frosting
To make this peanut butter frosting reach a super fluffy consistency you’ll want to whip together all of the ingredients slowly and increase the speed of your electric mixer as you go. This will create beautiful peaks in the frosting and make it super easy to frost your favorite treats. Don’t forget to add a little bit of milk at a time as needed, this will also help to make the frosting easier to spread.
Delicious ways to use it
- On cupcakes or a cake like this gorgeous Damn Good Peanut Butter Banana Cake or this delicious Paleo Chocolate Cake
- On top of, or sandwiched between cookies like in these Peanut Butter Oatmeal Cream Pies
- As a dip for pretzels, apples, bananas, graham crackers, or strawberries
- Frosted on a fudgy brownie, like these Grain Free Tahini Brownies
How to store homemade peanut butter frosting
- At room temp: this peanut butter frosting will stay good at room temp for about a day on a cake.
- In the fridge: feel free to keep the frosting in the fridge for up to a week if you’re looking to prepare it ahead of time. Let the frosting come to room temp before using it. After you’ve frosted your cake or another dessert, I also recommend storing the cake in the fridge after one day.
Freeze it for later
You can freeze this peanut butter frosting for up to 3 months in an airtight container or freezer-friendly bag. When you’re ready to use it, simply let it thaw in the refrigerator, let it come to room temp, and then re-whip it in your electric mixer.
Cake recipes you’ll love
- Chocolate Zucchini Cake (healthy + gluten free)
- Grain Free Tahini Chocolate Chip Cookie Cake
- Inside Out Chocolate Covered Strawberry Cake
- Almond Lemon Raspberry Poppy Seed Cake
- Lemon Blueberry Zucchini Cake with Lemon Frosting
Get all of my cake recipes here!
I hope you love this easy, fluffy peanut butter frosting recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Fluffy Peanut Butter Frosting
Ingredients
- ½ cup butter, at room temperature (or sub vegan butter)
- ½ cup natural creamy peanut butter (just peanuts + salt)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons unsweetened almond milk (or milk of choice), to make the frosting creamy
Instructions
- In the bowl of an electric mixer, add the softened butter and peanut butter and whip on high until light and fluffy. Add powdered sugar, vanilla and 2 tablespoons almond milk. Beat slow at first, then increase speed to high and beat for approximately two minutes. Frosting should be nice and creamy, if you want it extra creamy, add another tablespoon of almond milk and beat again.
- Spread on your favorite cake, cupcakes, cookies, or whatever your heart desires!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Cant wait to make this and your cake recipes soon for me will use vegan butter instead i never had peanut butter frosting before perfect for snacks love your recipes as always brightens up my day everyday after work
Yay! Hope it turned out great for you!
It looks so beautiful) I will try to repeat the recipe)
To thin will not fluff
Hi! It sounds like there was too much liquid. Did you cream together the softened butter (not melted) and peanut butter first? And how much milk did you add with the powdered sugar? Feel free to reduce the milk next time and/or add a bit more powdered sugar.
I love this frosting recipe, what’s not to love! I use crunchy peanut butter for it too and it is delicious! I also use swerve or lankanto powdered sugar substitute. Use it to top flourless brownies, they’re fudge-y and this on top is like peanut butter fudge. So good.
The best! I’m glad that swap works out well.
Could I make this with sun butter instead? One of our friends kids has a peanut butter allergy, but our son asked for chocolate peanut butter cupcakes for his birthday
Yes, that should work! It won’t have as prominent of a flavor (just because peanut butter is so distinct) but should still be a great nut-free option.
Have you ever tried to make this without powdered sugar so it is sugar free? What another sugar like maple syrup be a good substitute?
I haven’t, so I can’t recommend a swap here!
Delicious on a banana cake!!
Absolutely!