Ingredients
Frosting Ingredients
- 2 cups salted butter, softened at room temperature (452 grams)
- 2 cups creamy peanut butter (500 grams)
- 7 cups powdered sugar, or more to taste (805 grams, or more to taste)
- 2-3 tbsp heavy cream (30-45 grams)
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Make the Frosting: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until creamy, approximately 60 seconds. Add the creamy peanut butter and beat until fully combined with the butter. Gradually mix in the powdered sugar in multiple additions, adding heavy cream as needed to achieve a smooth, spreadable consistency. Stir in the vanilla extract and a pinch of salt. Taste and adjust by adding more powdered sugar or salt as desired.
- Serve & Store: The frosting is now ready to use. It can generously cover a three-layer cake or frost 24 to 36 cupcakes depending on the amount used per cupcake. For frosting brownies, blondies, or cookies, consider making only one-third to one-half of the batch for best results. Any leftover frosting can be frozen for 1 to 2 months.
- Make-Ahead Tip: This frosting can be made ahead and refrigerated in an airtight container for 3 to 4 days before use. Before applying, let it sit at room temperature on the counter for about 20 to 30 minutes and whip it again with a mixer briefly to restore its creamy, spreadable texture.
Notes
- Adjust powdered sugar amount to reach preferred sweetness and consistency.
- Freezing leftover frosting extends its shelf life up to 2 months.
- Before using refrigerated frosting, bring it to room temperature and rewhip for easy spreading.
- This frosting pairs beautifully with chocolate or vanilla cakes, as well as peanut butter-flavored desserts.
- Use creamy peanut butter for a smooth texture; crunchy peanut butter may result in a chunkier frosting.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert Frosting
- Method: No-Cook
- Cuisine: American
