Peanut Butter Cream Cheese Frosting is equal parts nutty and creamy and makes a delicious cake frosting or filling! Cream cheese and peanut butter combine for a wonderfully rich and irresistible frosting that is simple to make and easy to use, whether you’re spreading it on a cake or piping it from a decorating bag.
Here on Savor the Best, we’re serious about making seriously good cakes. Which means seriously good frosting recipes to go with them! We first shared a peanut butter frosting recipe to go with these chocolate cupcakes and decided that it’s such a good recipe, it deserves its own post!
So here it is, a deliciously creamy, rich, and smooth peanut butter cream cheese frosting that’s still light and airy, with bold and sweet nutty flavor from peanut butter (chocolate cake is calling…).
Why Peanut Butter Frosting with Cream Cheese?
It’s hard to beat a classic cream cheese frosting– it’s creamy, rich, and buttery, while not being overly sweet. This is essentially the base of our peanut butter cream cheese frosting, which works really well because it gives the frosting that necessary creaminess without being too nutty or buttery.
The peanut butter blends nicely into the cream cheese, and the frosting still turns out whipped and light- not too dense or oily.
For this peanut butter frosting recipe, make sure the cream cheese, peanut butter, and butter are all at room temperature.
To do this, leave it sitting on the counter for a few hours before making the frosting (if you’re short on time, keep reading to learn how to soften butter and cream cheese quickly!). This will help the ingredients combine smoothly and prevent any cream cheese clumps in the frosting.
You will need:
- Cream cheese. It is important that this ingredient is soft. Use the kind of cream cheese that comes in a block. Don’t use the stuff that comes in a tub that stays soft and spreadable all the time.
- Creamy peanut butter. Use regular peanut butter (the stuff that has sugar and hydrogenated fat). If you use natural peanut butter, it will still work but the texture will not be as smooth and creamy as a true buttercream.
- Butter. Make sure it is softened. Do not use the spreadable tub of margarine or butter. Use the kind of butter that comes in sticks.
- Vanilla. Real vanilla extract is an expensive ingredient but you only need a small amount to make a big difference in flavor. A bottle of vanilla extract will last for several recipes.
- Salt. Don’t be tempted to skip the salt. Even if you use salted butter and peanut butter, an extra pinch of salt will enhance the flavors.
- Powdered sugar. Also called confectioners sugar. Don’t use regular granulated sugar.
- Milk. Whole milk if you have it on hand otherwise, reduced-fat milk will work.
The Step-by-Step Process:
So, how do you make peanut butter frosting from scratch? Lucky for us, peanut butter cream cheese frosting is so easy to make! Once the butter, cream cheese and peanut butter are at room temperature, follow these simple steps and you’ll have homemade peanut butter frosting in minutes!
- Mix: In an electric mixer, combine the cream cheese, peanut butter, and butter. Beat on medium-high speed for 2-3 minutes or until smooth. Make sure to stop the mixer once or twice to scrape down the sides of the bowl, making sure everything is incorporated well. Add in the vanilla and salt, mix another minute, then scrape down the sides of the bowl again.
- Sweeten the frosting: Add in the powdered sugar and mix on low until the sugar is absorbed by the butter/cream cheese mixture. You can stir it by hand as well. Just take it slow to prevent the powdered sugar from flying out of the bowl. Once it’s stirred in, increase the speed to medium-high, mixing for about 2-3 minutes or until the frosting is smooth (don’t forget to stop the mixer halfway through to scrape down the sides).
- Taste and adjust: Taste the frosting and test the consistency. If it appears too thick, you can add in the whole milk to lighten it up. Simply add 2 tablespoons and beat well.
Tips for Softening Butter and Cream Cheese:
Let the cream cheese and butter soften up to room temperature before you begin! We cannot stress this one enough. If you use cold butter or cream cheese, you’ll end up with lumpy frosting.
Tips for getting ingredients to room temperature (without waiting hours):
- How to soften butter quickly: you can grate sticks of cold butter using a cheese grater to speed up the softening process. Once the butter is grated, it will soften up within minutes.
- How to soften cream cheese quickly: Cut cold cream cheese into small cubes and let it sit at room temperature for 15 minutes. The smaller you can cube the cream cheese, the quicker it will soften.
And there you have it! A peanut butter cream cheese frosting recipe that is nearly foolproof! Oh the yumminess that awaits you!
Peanut butter and chocolate are a natural combination, so perhaps start there? Check out this roundup we compiled featuring the best chocolate cakes. Liberally spread this PB frosting on a cake or make a fun treat by sandwiching a couple of spelt chocolate chip cookies together. There’s no wrong way to enjoy this one, and trust us, you will!
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SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Flourless Almond Butter Chocolate Chip Cookies: When it comes to cookies, this lower carb and gluten-free version is healthier and you’d never even know it! Nutty almond butter and rich chocolate chips combine for one epic cookie we could snack on all day long.
- Chocolate Peanut Butter Cake: Layers of spongy chocolate cake are stacked between creamy peanut butter filling, then the entire treat is covered in a rich chocolate ganache and topped with peanuts. A chocolate and peanut butter dream!
- Butterscotch Tart: A slice of this sweet, buttery tart is heavenly and nostalgic. The creamy, caramel-y butterscotch filling shines through and goes perfectly with the simple shortbread crust.
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- 8 ounces cream cheese, softened
- 1-1/2 cups creamy peanut butter
- 4 ounces butter, softened
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1-1/2 cups powdered sugar, sifted
- 2 tablespoons whole milk
- 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.
- Let the cream cheese and butter soften up at room temperature before you begin. If they are cold when you start then you will get lumpy frosting.
- To soften butter quickly, grate it with a cheese grater.
- To soften cream cheese quickly, cut in into small cubes and let it sit at room temperature for 15 minutes. The smaller you cube the cream cheese, the quicker it will soften.
- When you add the powdered sugar, stir it in slowly at the beginning and increase the speed gradually. If you start the mixer at high speed then the powdered sugar will fly out of the bowl.
Nutrition Information:Yield: 64 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 86Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 69mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 2g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.