Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter
- 3½ cups (420g) powdered sugar, sifted
- ½ cup (45g) unsweetened cocoa powder, sifted
- 2 teaspoons vanilla extract
- 3–4 tablespoons heavy cream or whole milk
- ¼ teaspoon fine salt
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Fine mesh sieve
- Measuring cups and spoons
Instructions
Step 1: Cream the Butter and Peanut Butter
In a large mixing bowl, beat the softened butter and creamy peanut butter together on medium-high speed for 3–4 minutes until light, smooth, and fluffy.
Step 2: Add the Dry Ingredients
Gradually add the sifted powdered sugar and cocoa powder, mixing on low speed after each addition until fully incorporated.
Step 3: Add the Flavorings
Mix in the vanilla extract and salt. Pour in 3 tablespoons of heavy cream or milk and beat until smooth.
Step 4: Adjust the Consistency
If the frosting is too thick, add the remaining cream one teaspoon at a time until it reaches your desired consistency. If it’s too soft, mix in a little more powdered sugar.
Step 5: Whip Until Fluffy
Beat the frosting on medium-high speed for an additional 2–3 minutes until light, airy, and silky.
Step 6: Frost and Decorate
Use immediately to frost cakes, cupcakes, brownies, or cookies. Spread with an offset spatula or pipe decorative swirls using your favorite piping tip.
Tips for Success
- Use full-fat, creamy peanut butter for the smoothest texture.
- Sift the powdered sugar and cocoa powder to prevent lumps.
- Make sure the butter is softened to room temperature before mixing.
- Use heavy cream for an extra-rich and creamy frosting.
- Chill the frosting for 10–15 minutes if it becomes too soft for piping.
Serving Suggestions
Chocolate Peanut Butter Frosting pairs perfectly with:
- Chocolate cake
- Vanilla cake
- Peanut butter cupcakes
- Brownies
- Chocolate cookies
- Banana cake
- Devil’s food cake
- Chocolate sandwich cookies
Storage
Store the frosting in an airtight container in the refrigerator for up to 1 week. Before using, let it come to room temperature and beat for 2–3 minutes until smooth and fluffy. Freeze for up to 3 months, then thaw overnight in the refrigerator before re-whipping.
Nutrition (Per 2 Tablespoons, Approximate)
- Calories: 190
- Carbohydrates: 18g
- Protein: 3g
- Fat: 13g
- Saturated Fat: 5g
- Sugar: 16g
- Fiber: 1g
- Sodium: 85mg
