Description
This creamy and smooth Peanut Butter Icing recipe is perfect for frosting cupcakes or cakes, with a rich peanut butter flavor balanced by sweet powdered sugar and a silky texture from butter and cream. It whips up quickly and easily, ideal for adding a decadent finishing touch to your baked treats.
Ingredients
Scale
Peanut Butter Icing 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
- Beat peanut butter and butter: In a large bowl, beat together the creamy peanut butter and unsalted butter on medium speed until the mixture is fluffy and smooth, about 2–3 minutes.
- Add vanilla extract: Add the vanilla extract to the mixture and mix for an additional 30 seconds to incorporate the flavor evenly.
- Add powdered sugar gradually: Reduce the mixer speed to low, then gradually add the powdered sugar in 1/2 cup increments, mixing well between each addition to avoid lumps and create a smooth icing.
- Adjust consistency with cream or milk: Add heavy cream or milk one tablespoon at a time until the icing reaches your desired consistency—thicker for piping or softer for spreading.
- Whip to finish: Increase mixer speed to high and whip the icing for 1–2 minutes until it becomes light, airy, and creamy, ready to frost your cupcakes or cake.
Notes
- Use creamy peanut butter for the smoothest texture; natural peanut butter with oil separation may affect consistency.
- If you prefer a sweeter icing, you can increase the powdered sugar slightly, but be careful not to make it too stiff.
- Heavy cream will give a richer texture, but milk can be used as a lighter alternative.
- The icing sets well at room temperature but can be stored in the refrigerator and brought back to room temperature before use.
- This icing is best used within 1-2 days for optimal freshness, but can be refrigerated for up to a week in an airtight container.
