I’ll be honest with you—I didn’t plan on making peanut butter icing at first. One day, I baked a simple chocolate cake and felt like something was missing.
I didn’t want the usual vanilla or chocolate frosting. That’s when the idea hit me: peanut butter icing. And wow, it turned out so good that now I make it all the time.
If you love peanut butter like I do, you’re going to love this too. Let me walk you through it step by step.
Why Peanut Butter Icing is a Game-Changer
Regular icing is nice, but peanut butter icing takes things to a whole new level. It’s creamy, rich, and just the right amount of sweet with that salty peanut butter kick.
t goes perfectly on chocolate cake, brownies, cupcakes, or even as a dip for cookies. Trust me, once you try it, you’ll want to put it on everything.
Ingredients You’ll Need
The best part about this recipe is how simple it is. You probably already have these in your kitchen.
- 1 cup creamy peanut butter (not the chunky kind)
- ½ cup unsalted butter (softened at room temp)
- 2 cups powdered sugar
- 2–4 tablespoons milk (add slowly until smooth)
- 1 teaspoon vanilla extract
That’s it—just five simple ingredients.
Step-by-Step Instructions
Step 1: Cream the Butter and Peanut Butter
In a large bowl, beat the peanut butter and softened butter together until smooth and fluffy. This step is key because it gives the icing that creamy base we want.
Step 2: Add the Powdered Sugar
Slowly add powdered sugar, one cup at a time. Mix on low speed so it doesn’t fly everywhere. The mixture will start to look thick. Don’t worry, that’s normal.
Step 3: Add Vanilla and Milk
Pour in the vanilla extract and add milk, one tablespoon at a time. Keep mixing until the icing is smooth, creamy, and spreadable. If it feels too thick, add a little more milk. If it’s too runny, add a bit more sugar.
Step 4: Frost and Enjoy
Now comes the fun part. Spread it over cake, cupcakes, or even use it as a filling between cookies. The flavor will make you stop mid-bite and think, “Why didn’t I try this sooner?”
Tips to Make It Even Better
- For extra creaminess: Add a spoon of heavy cream instead of milk.
- For thicker icing: Chill it in the fridge for 10–15 minutes before spreading.
- For chocolate lovers: Mix in 2 tablespoons of cocoa powder.
What Can You Put Peanut Butter Icing On?
Honestly—anything. Here are my favorites:
- Chocolate cake (the ultimate combo)
- Banana bread (trust me, it’s amazing)
- Brownies (turns them into something fancy)
- Cupcakes (kids love it)
- Graham crackers or cookies (quick snack idea)
FAQs About Peanut Butter Icing
Q: Can I make this icing ahead of time?
Yes! Store it in the fridge for up to 5 days. Just let it soften a bit and give it a quick stir before using.
Q: Can I freeze peanut butter icing?
Yes, you can freeze it for up to 2 months. Thaw it in the fridge overnight and re-whip before using.
Q: Can I use natural peanut butter?
I don’t recommend it because natural peanut butter separates and makes the icing greasy. Use regular creamy peanut butter for the best texture.
Q: Is this icing too sweet?
No, it’s perfectly balanced. The saltiness of the peanut butter cuts through the sweetness of the sugar.
Q: Can I use chunky peanut butter?
You can, but it won’t spread as smoothly. I prefer creamy for frosting.
That’s my go-to peanut butter icing recipe—easy, quick, and so good you’ll want to lick the bowl. Next time you bake, skip the plain frosting and try this one. You’ll thank me later.