peanut butter frosting

This is a super easy peanut butter frosting recipe to make! It's light, creamy, and perfectly fluffy. Great for piping and for spreading on cakes or cupcakes. Try it with your favorite chocolate brownies, cakes, or cupcakes!

Easy Peanut Butter Frosting Recipe

(2 sticks) unsalted butter, softened

peanut butter (no-stir)

sugar

tsp pure vanilla extract

heavy whipping cream

Peanut Butter Frosting made with Marshmallow Creme is loaded with rich peanut butter flavor, easy to make, and beautifully holds its shape when piped. It's perfect to pair with a chocolate cake, or to top those tasty cupcakes!

Peanut Butter Frosting (Made with Marshmallow Creme)

(7 oz.) jar marshmallow creme

peanut butter

T. butter, softened

vanilla extract

confectioners' sugar

milk

1/16 tsp.

This is one decadent dessert, that will kick any sweet tooth craving. The peanut butter buttercream frosting is light, fluffy, and rich all at the same time. It's in perfect balance with the chocolate cup cake.

Chocolate and Peanut Butter Cup Cakes with Peanut Butter Buttercream Frosting

Chocolate Cake Mix

*ingredients to make box mix (eggs, water, oil)

Reese's Miniature Peanut Butter Cups (foil and wrappers removed)

butter (16 tablespoons, softened)

tsp salt

tsp vanilla extract

heavy cream (or milk)

extra Reese's Miniature Peanut Butter Cups

chocolate bar to make chocolate shavings (optional)

Preheat oven to 350 degrees F.

Prepare chocolate cake mix according to package directions and fill cup cake liners 2/3 full with batter. Bake for 7 minutes then carefully remove cup cakes from oven and drop the Reese's Miniatures into the center of the cup cakes. Place back in the oven for 12-15 minutes or until toothpick inserted in center comes away clean.

Cool cupcakes completely on a wire rack.

While cup cakes are cooling prepare buttercream frosting by blending butter and peanut butter in a large mixing bowl with an electric mixture until smooth.

Pour in the powdered sugar and salt and mix just until the sugar begins to get moistened (about 45 seconds). Add the vanilla and heavy cream and blend for 30 seconds. Scrape down the sides of the bowl and beat for an additional 4 minutes until the frosting becomes light and fluffy.

Frost the cooled cup cakes using your desired method then top with chocolate curls (see notes) and halved Reese's Miniature Peanut Butter Cups if desired. Enjoy!

For the Frosting:

The creamiest Peanut Butter Frosting recipe that's silky smooth and perfect for piping onto cakes and cupcakes. Just try to resist eating it by the spoonful!

Easy Peanut Butter Frosting

cups (454 grams) unsalted butter, cold

(180 grams) creamy peanut butter (up to 1 1/4 cup)

7–8 cups (911-1041 grams) powdered sugar

tablespoons (60 milliliters) heavy whipping cream or milk

tablespoon (15 milliliters) pure vanilla extract

salt (optional)

cups (170 grams) unsalted butter, cold

1/2 cup (90 grams) creamy peanut butter (up to 1 1/4 cup)

(650-780 grams) powdered sugar

(15-30 milliliters) heavy whipping cream or milk

(10 milliliters) pure vanilla extract

Cut the butter into tablespoon-sized pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color. Next, beat the peanut butter until well mixed.

Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract &amp; heavy cream. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.

Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time. Add a pinch of salt if needed to cut the sweetness.

All you’re frostings are amazing!  I’ve tried many peanut butter frosting recipes and they were never great, this is fabulous!  Thank you!

This is excellent frosting.I’ve tried many peanut butter frosting recipes and none of them came out the right way.  This one is perfect as are all of her frostings.

Thank you for the recipe, your vanilla frosting is my go to so thought I'd give this one try! I have been searching for a peanut butter frosting recipe that is fluffy and not claggy. Finally I have found it! The texture is lovely and airy. I made a half recipe as written with 90g of peanut butter. I ended up adding 30g extra (120g) to taste the peanut butter better (I recommend this to anybody who is a peanut butter addict like my me and my family! This iced my peanut butter cake perfectly, thank you so much; another go to recipe!

These Chocolate Peanut Butter Cupcakes are always a crowd favorite! A moist chocolate cupcake with a Reese&#39;s baked in the center and topped with homemade fluffy peanut butter frosting!

Chocolate Peanut Butter Cupcakes

chocolate cake mix

eggs

oil ((vegetable or canola oil))

Greek yogurts

mini Reese's Peanut Butter Cups (, divided)

butter (, room temperature)

Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.&nbsp;

Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full.&nbsp;

Place a Reese's PB cup into the center of the batter in each cup (it's okay if the the tops of the Reese's are showing, like photo above).&nbsp;

Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.

Beat together butter, and peanut butter and mix until smooth.&nbsp;

Add powdered sugar and vanilla and beat again until combined.&nbsp;

Add milk and mix until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).&nbsp;

Frost cupcakes (I used a wilton 1M tip in the photos above).&nbsp;

Chop up the remaining pieces of Reese's and gently press into frosting.&nbsp;

Store leftover cupcakes, covered, in the fridge for 3-4 days.

For the Peanut Butter Frosting

https://content.jwplatform.com/videos/O7TfCICD.mp4

These Reese’s Peanut Butter Cupcakes are always a crowd favorite! Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center.

Reeses Peanut Butter Cupcakes

An easy to put together homemade frosting with just 3 ingredients!

3 Ingredient Peanut Butter Frosting

unsalted butter, softened (2 sticks)

peanut butter*

heavy cream

In a medium mixing bowl, beat butter and...

In a medium mixing bowl, beat butter and peanut butter for 60-90 seconds, until fluffy. Scrape the sides of the bowl.

Gradually mix in the powdered sugar, mixing for...

Gradually mix in the powdered sugar, mixing for 1-2 minutes, and adding more to suit your desired sweetness level.

If using, add vanilla and mix well. For...

If using, add vanilla and mix well. For a fluffier frosting, add heavy cream 1 tablespoon at a time, mixing for 2-3 minutes until light and fluffy.

Pipe or use as intended on cupcakes, cake,...

Pipe or use as intended on cupcakes, cake, and more.

https://www.youtube.com/watch?v=5OQ0CKBDpeg

How to make peanut butter frosting with just 3 ingredients! It comes out fluffy to perfectly top cookies, cakes, cupcakes, and more.
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️ 

►INGREDIENTS: 
1 cup unsalted butter, softened (2 sticks)
3/4 creamy peanut butter*
2 to 3 cups powdered sugar

OPTIONAL
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract

🖨Printable recipe https://www.everydayfamilycooking.com/3-ingredient-peanut-butter-frosting/

►DIRECTIONS:

1. In a medium mixing bowl, beat butter and peanut butter for 60-90 seconds, until fluffy. Scrape the sides of the bowl.
2. Gradually mix in the powdered sugar, mixing for 1-2 minutes, and adding more to suit your desired sweetness level.
3. If using, add vanilla and mix well. For a fluffier frosting, add heavy cream 1 tablespoon at a time, mixing for 2-3 minutes until light and fluffy.
4. Pipe or use as intended on cupcakes, cake, and more.

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TIMESTAMPS: 
Intro: 00:00
Mix butter and peanut butter: 00:13
Add powdered sugar: 00:33
Add optional ingredients: 00:48
Piping frosting on cupcake: 01:11
Final presentation: 01:19

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Disclaimer: product links may include affiliate links. #everydayfamilycooking #frostingrecipe #peanutbutter #holidaybaking #frosting #bakingislife #dessertrecipe

Fluffy vegan peanut butter frosting made with natural peanut butter! SO versatile and just 3 ingredients, 5 minutes, and 1 bowl required!

Fluffy Vegan Peanut Butter Frosting

peanut butter ((ensure it only has one ingredient: peanuts))

sugar ((ensure organic for vegan-friendly))

vegan butter

To a medium mixing bowl, add natural peanut butter and powdered sugar. Whip well with an electric mixer so the powdered sugar fully absorbs the peanut butter’s oil. This ensures the oil will not separate from the peanut butter in the future! It will look crumbly at this point, which is normal.

Add the softened vegan butter to the peanut butter mixture. Whip starting on a low speed and slowly working up to high. Whip for 1 minute until light and fluffy with no peanut butter flecks remaining.

If using immediately, you can leave the frosting at room temperature for up to 1 hour. Or, for later use, place in an airtight container and store in the refrigerator so it doesn’t melt. It will keep for up to 1 week in the refrigerator or 1 month in the freezer.

When ready to use, let it stand at room temperature for 30 minutes and give it a good stir before frosting your cake/cupcakes.

Peanut butter frosting is a necessary recipe for every home baker. It&#x27;s the creamiest and fluffiest peanut butter frosting you&#x27;ll ever eat! It&#x27;s a buttercream recipe that&#x27;s heavy on the peanut butter flavor and it&#x27;s absolutely perfect for your next chocolate cake. Reese&#x27;s peanut butter cup cake, anyone?

Peanut Butter Frosting

½ tsp pure vanilla extract

salt

heavy cream whipping cream

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, place the peanut butter and butter. Sift the sugar into the bowl. Add the vanilla extract and salt. 

Starting on low and gradually increasing (to prevent...

Starting on low and gradually increasing (to prevent the sugar from covering your kitchen) the speed to medium-high, beat the ingredients until light and fluffy, scraping the sides and bottom of the bowl as needed, about 2 to 3 minutes. Beat in the heavy whipping cream until it is fully incorporated, about 30 seconds.

https://mediavine-res.cloudinary.com/video/upload/dgnwa1ffmblxh6c4to57.mp4

Peanut butter frosting is a must-have recipe for every home baker. It's a quick and easy 5 ingredient peanut butter frosting recipe for cupcakes, sheet cake, brownies, and layer cakes. This video will show you how to make the best creamy peanut butter frosting.

Peanut Butter Frosting Recipe

A rich, creamy, and easy homemade peanut butter frosting that's both sweet and nutty. Perfect for spreading or piping on cupcakes, cakes, brownies—and it comes together in just about 10 minutes.

Homemade Peanut Butter Frosting

(2 sticks) unsalted butter, room temperature

powdered sugar (adjust

salt (optional, balances sweetness)

Beat the butter until fluffy, then add peanut butter and continue mixing until well combined. :contentReference[oaicite:0]{index=0}

Gradually add powdered sugar, starting low and increasing mixer speed once combined. :contentReference[oaicite:1]{index=1}

Add milk (or cream) slowly while mixing to reach your desired consistency. :contentReference[oaicite:2]{index=2}

Beat on high speed for 30 seconds to get a light, fluffy texture. :contentReference[oaicite:3]{index=3}

Use immediately to frost cooled baked goods, or store as directed below.

This bakery recipe is made from extra moist banana cake, fudgy ganache filling and creamy peanut butter buttercream.  An amazing flavor combination with a delicious moist texture.1x batch yields one 6&quot; three-layer cake &amp; a 2x batch yields one 8&quot; three-layer cake (cut out with cake rings using the Cut and Stack Method).

Elvis Cake (Banana Cake with Peanut Butter Frosting and Chocolate Ganache)

(1 1/2 cups) All-Purpose Flour (I use Gold Medal)

Baking Powder

teaspoon(s) Baking Soda

Salt

Tablespoons + 1 1/2 teaspoons Instant Clearjel

(1 cup(s)) Sugar

2.5 large to 3 small overly ripe bananas (the peel

Water

Eggs

cup(s) Buttermilk

+ 1 Tablespoon(s) Vegetable Oil

Vanilla Extract

(4 ounces) Salted Butter

x batch prepared Easy Chocolate Ganache filling

x batch prepared Fluffy Peanut Butter Buttercream

Thaw the frozen overly ripe bananas in a bowl of hot water (If using fresh overly ripe bananas, see Note # 2).  The bananas will be very soft to the touch once thawed.  Remove the banana stems and delicately squeeze out the thawed bananas into a fine mesh strainer over a bowl, reserving the banana juice.

Mash the strained bananas until they are a fine puree without any chunks.  I find a wire pastry blender works best for this when mashing them in a bowl, but you could also use a fork and mash them on a plate.  Measure out 130 g (around 1/2 cup + 1.5 Tbsp) banana puree to use in the cake.

Make Banana Puree

Preheat

Preheat oven to 325 degrees.  Line a 1/4 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with nonstick cooking spray.

Mix Wet Ingredients

Add enough water to the reserved banana juice to make 1/4 cup.  Combine water/banana juice, reserved 130 g banana puree, and the remaining Wet Ingredients (eggs, buttermilk, vegetable oil, and vanilla extract) in a large bowl and whisk until smooth and well-blended.

Mix Dry Ingredients

Using a sifter or fine-mesh strainer, sift the Dry Ingredients into a separate large bowl.  Whisk until well blended.

Heat the Salted Butter in the microwave in a microwave-safe dish until just melted.

Whisk Together

Pour the Wet Ingredients into the Dry Ingredients and whisk until incorporated.  Pour the Melted Salted Butter over batter and whisk in until incorporated and the batter looks uniform and shiny.

Spread into pan

Pour the banana cake batter into the prepared sheet pan and smooth out the batter until even (an offset icing spatula works well for this).  The batter will be about 1/4 inch from the top of a 1&quot; tall sheet pan.  (You can also bake in round pans or sheet-cake pans--see Note #3).

Bake

Bake in the middle or top rack (avoid bottom rack) of a preheated 325-degree oven for 16 minutes.  Without opening the oven, turn the temperature down to 300 degrees and bake for another 6-10 minutes.  Check the cake at this point.  See if it is done by lightly touching the top of the cake--try to avoid moving the cake pan or baking rack, which could cause an underdone cake to sink.  If jiggly at all to your touch, bake for another 1-5 minutes.  The cake is done when a toothpick or small paring knife comes out clean when quickly stuck in the cake.  A few moist crumbs on your knife are fine, but they shouldn&#39;t look wet.

The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap and freeze the cake in the pan for at least 2 hours (overnight preferred) or up to 2 weeks ahead of time (brush the cake with simple syrup if freezing for more than a couple of days--see Note # 3).

Make Banana Cake

Layer cake from frozen

The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.

Fill your cake layers with a layer of prepared and cooled fudgy chocolate ganache filling and a layer of peanut butter buttercream (watch me layer it in the recipe video), then frost with more peanut butter buttercream. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm. The remaining cake scraps can be used for cake truffles if desired. Heat the remaining ganache in the microwave until melted and drizzle down the sides of the cake, if desired.

Serve at Room Temperature

Allow the completed cake to set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature. This cake has the best texture at room temperature. Enjoy!

Layer, Decorate, and Serve

Absolutely delicious! Cake is wonderful and moist. Frosting is fantastic. Ganache was simple and turned out perfectly. I wish I could post a picture! Thank you for sharing your recipes. Love your story and enjoy the blog so much.

My father had this at his retirement home and ranted about it so I decided to try it. Worth all the work!! Thank you Amy!     Lynne

This cake was so worth the effort! Yum!!!

This cake was so delicious! I love the combination of the peanut butter and banana!

https://www.youtube.com/watch?v=MzhhFsz0FHw

Get the bakery recipe: https://amycakesbakes.com/creamy-peanut-butter-buttercream-frosting/

Music by Bensound.com

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