Fluffy, creamy peanut butter buttercream. This easy frosting recipe is perfect for cupcakes, brownies, birthday cake or anything that goes with peanut butter!
Beat in 2 cups of the powdered sugar, vanilla extract and salt.
Beat in the remaining powdered sugar ½ cup at a time, alternating with a tablespoon of the cream until the desired consistency and sweetness is reached.
Notes
Do not use natural, homemade or whipped peanut butter. The frosting can end up separating or with chunks.
Store frosted cakes and cupcakes covered at room temperature for up to 2 days, or in the fridge for up to 4 days.
Makes enough for 12-18 cupcakes frosted with a piping bag, or 18-24 cupcakes if frosting with a knife. Will frost a single layer 9x13 inch cake or pan of brownies. For an 8x8 inch pan of brownies, half the recipe (see below). For an 8-inch layer cake, double the recipe
To half the recipe, use:
½ cup butter
6 tablespoons peanut butter
1 ½ cups powdered sugar
1 ½ cups powdered sugar
pinch of salt
1-2 tablespoons milk or cream
Nutrition information is based on the recipe frosting 18 cupcakes, not including the cupcake.