Description
This Peanut Butter Icing is silky, fluffy, and full of nutty richness with just the right amount of sweetness. Perfect for cupcakes, layer cakes, cookies, or even fruit dipping, it’s made with simple pantry ingredients and whips up in under 10 minutes.
Ingredients
1 cup creamy peanut butter
1/2 cup unsalted butter, room temperature
2 cups powdered sugar
2 to 4 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Instructions
1. In a large bowl, beat together the creamy peanut butter and unsalted butter on medium speed until fluffy and smooth, about 2–3 minutes.
2. Add the vanilla extract and mix for 30 seconds.
3. Reduce mixer speed to low and add powdered sugar gradually, about 1/2 cup at a time. Mix well between each addition.
4. Add heavy cream (or milk) 1 tablespoon at a time until desired consistency is reached—thick for piping or soft for spreading.
5. Whip on high speed for another 1–2 minutes until the icing is light and creamy.
Notes
For best results, use a commercial creamy peanut butter like Jif or Skippy.
You can make this icing ahead and store it in the fridge for up to 1 week.
Always let the icing come to room temperature and re-whip before using if chilled.
Nutrition
- Serving Size: 2 tbsp
- Calories: 210
- Sugar: 16g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
Keywords: peanut butter frosting, icing, creamy, cupcakes