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This peanut butter cream cheese frosting hits that sweet spot between nutty and tangy, with a thick, creamy texture that’s easy to work with and refuses to wilt. Spread it, pipe it, sneak a bite. It is so good.
This frosting is a perfect match for my chocolate peanut butter cake and chocolate peanut butter cupcakes
Here’s Why This Peanut Butter Frosting Recipe Works
Balanced flavor: The tangy cream cheese keeps the peanut butter frosting from turning overly sweet, giving it that just-right balance of sweet and salty. If you’re after a more traditional flavor, my classic cream cheese frosting skips the peanut butter but keeps the silky texture.
Smooth, lump-free texture: Sifted powdered sugar blends right in, so you get a silky, spreadable frosting without gritty bits.
Thick and stable: This rich, pipeable frosting holds its shape on cupcakes, layer cakes, and more. No need for extra sugar or cornstarch to make it stand tall.
Quick and easy to make: No cooking, no fuss. Just beat the cream cheese, peanut butter, butter, and powdered sugar into fluffy perfection.
Recipe Tips
Let your ingredients soften: Cold butter or cream cheese leads to lumpy frosting and frustration. For the smoothest cream cheese frosting, let both sit at room temperature until soft.
Grate the butter in a pinch: Forgot to plan ahead? Grab a cheese grater. Grated butter softens quickly and blends easily into the frosting.
Cube the cream cheese: Smaller pieces mean faster softening. Cut it into cubes and give it 10–15 minutes to take the chill off before mixing.
Start slow, then whip it good: Mix in the powdered sugar on low speed to avoid a sugar storm. Once it’s combined, turn the mixer up to whip the frosting into a fluffy, pipeable texture.
Adjust the consistency if needed: If your peanut butter frosting is too thick to spread or pipe, add 1 to 2 tablespoons of milk or cream at the end and beat until smooth.
Craving something with fall vibes? Maple cream cheese frosting might be your new favorite.
Too Good for Just Cakes
Thick, fluffy, and smooth. This peanut butter cream cheese frosting earns its place in your go-to lineup. Pipe it, spread it, or eat it straight off the spatula. Try it in action on these cream cheese frosted brownies. They never last long.
No wrong moves here. Want something chocolatey instead? Check out my chocolate cream cheese frosting.
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Peanut Butter Cream Cheese Frosting
If you make this recipe, please leave a star rating and comment.
Ingredients
- 8 ounces cream cheese, softened
- 1 ½ cups creamy peanut butter
- 4 ounces butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups powdered sugar, sifted
- 2 tablespoons whole milk
Instructions
- Combine the cream cheese, peanut butter and butter in a medium-size mixing bowl. Beat with an electric mixer on medium-high speed for 2 to 3 minutes or until smooth. Stop the mixer once or twice to scrape down the sides of the bowl.
- Add the vanilla and salt. Mix on medium speed for 1 minute. Scrape down the sides of the bowl.
- Add the powdered sugar and blend on low speed or by hand until the sugar is absorbed.
- Increase the speed to medium-high and blend 2 to 3 minutes until smooth. Stop the mixer partway through to scrape down the sides.
- If the buttercream is too thick, add up to 2 tablespoons of milk and beat well.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I’m hoping to get a peanut butter taste and not so much of the cream cheese taste! For the ones who used this recipe which taste is it the peanut butter or cream cheese?
This has a lovely peanut butter flavor, but you will be able to detect some cream cheese flavor as well. If you don’t care for the tang of cream cheese, you can omit the cream cheese and increase the butter to 8 ounces.
I’m a peanut butter fanatic. So you know I’d adore this frosting! Sounds wonderful, and HAS to be served on a chocolate cake since I so love the chocolate & peanut butter flavor combo. Although I’d happily snarf it down on any other flavor cake, too. 🙂
You bet! This is great with chocolate cake 😉 thanks for the comment, John
We love peanut butter 🙂 This is definitely a keeper!
Thanks Angie