Peanut butter cream cheese frosting is a rich, creamy, nutty and slightly tangy peanut butter icing. This peanut butter frosting with cream cheese is easy to make, using just a handful of ingredients. This recipe makes the perfect peanut butter frosting for cookies, cakes, cupcakes or to enjoy by the spoonful.
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Why Should You Make This Recipe
I absolutely love a delicious and decadent cream cheese frosting recipe. My Brown Butter Cream Cheese Frosting, Strawberry Cream Cheese Frosting and Lemon Cream Cheese Frosting are just a couple of frosting recipes from the blog that I adore. This creamy peanut butter frosting is another frosting recipe I can’t get enough of. I know you’ll love this recipe because:
- You love cozy variations on classic toppings. Cream cheese frosting is already incredibly delicious, but adding peanut butter makes this butter cream even more amazing, flavorful and cozy.
- Tons of flavor with little effort. Adding peanut butter to frosting adds another layer of smoky, nutty and savory flavor that instantly makes everything taste better. Imagine topping a delicious Banana Bars, Brownies or Chocolate Cake with the perfect rich and silky smooth peanut butter cream cheese frosting.
Ingredients
This cream cheese peanut butter frosting recipe requires only a handful of pantry basics and a little time to make. Here’s what you’ll need.
Gather unsalted butter, peanut butter, cream cheese, powdered sugar and vanilla extract.
Substitutions
Here are my recommended substitutions to make this wonderfully delicious peanut butter frosting.
- Unsalted Butter: Feel free to use an equal amount of salted butter.
- Cream Cheese: The tangy flavor of cream cheese is hard to match. If you don’t have cream cheese, use an equal amount of mascarpone cheese.
- Peanut Butter: I prefer to use a creamy no stir like Jif for this frosting recipe. Any type of peanut butter will work fine for this icing, but if you are using a natural (one that separates), make note that the frosting may be a bit runny.
- Powdered Sugar: I like using Wholesome Organic powdered sugar. If you need a lower sugar powdered sugar alternative, I recommend Swerve or Lakanto.
- Vanilla Extract: This provides a wonderful background flavor that pairs perfectly with the cream cheese and peanut butter. I highly recommend you keep the vanilla extract.
Variation
Chocolate Peanut Butter Cream Cheese Frosting: Add ½ cup (40 g) cocoa power (Dutch processed recommended) right after mixing in the peanut butter. Follow the remaining recipe as written.
How To Make
Learn how to make peanut butter cream cheese frosting in a few easy steps!
- Cream together room temperature butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes on low speed. Stop and scrape down sides of bowl as needed.
- Mix in the peanut butter and vanilla extract until smooth and well combined. This takes about 2 - 3 minutes on low speed. Mix in powdered sugar ½ cup (60 g) at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed. Once all the sugar has been added cream the peanut butter icing on high until the frosting is your desired consistency. If the buttercream is too thick, add 1 - 2 tablespoon (15 - 30 ml) milk of choice, beating until well incorporated.
- Transfer the peanut butter and cream cheese icing to an airtight container or use to top your favorite cake, cupcakes, cookies or brownies.
How To Make Ahead, Freeze, Thaw and Store
- Make Ahead: This old fashion peanut butter icing can be made ahead of time and stored in an airtight container in the fridge for one week or freezer for up to three months.
- Freeze and Thaw: Transfer the frosting to an airtight and freezer proof container to store in the fridge for up to three months. Thaw the frosting overnight in the fridge. Then bring the buttercream to room temperature before using in a recipe.
- Store: Transfer the frosting to an airtight container to store in the fridge for one week.
M's Expert Tips
- Use a full fat brick style cream cheese. This is the best kind to make a perfect cream cheese frosting.
- Make sure the cream cheese and butter is softened. If the cream cheese is too cold, the buttercream could end up with a lumpier consistency. Both the cream cheese and butter should be very soft, but slightly cool to the touch.
- Chill the frosting. If the frosting is too runny or soft, chill the peanut butter icing in the fridge for 20 - 30 minutes.
- Keep it cool. This frosting is made with ingredients will begin to soften easily in warmer environments. Once this frosting is applied to the cake, cupcake, cookie or brownies, keep those baked good in the fridge until it’s time to serve them.
FAQs
Yes, add up to 1 cup of peanut butter to any tub of store bought cream cheese frosting to make it taste more homemade.
This can happen when using a more natural peanut butter (one that separates while sitting in the jar). I recommend using a creamy no stir peanut butter like Jif for this cream cheese frosting.
If the frosting is too soft, chill it in the fridge for 10 - 15 minutes.
Depending on the temperature of the room, any baked good with cream cheese frosting should sit out at room temperature for no longer than 2 - 4 hours.
More Frosting Recipes To Try
If you try this Peanut Butter Cream Cheese Frosting recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Peanut Butter Cream Cheese Frosting Recipe
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- ½ cup (113 g) unsalted butter, room temperature
- 8 oz. (226 g) cream cheese, room temperature
- ½ cup (128 g) creamy peanut butter no stir recommended
- 2 teaspoons (10 ml) vanilla extract
- 4 cups (480 g) powdered sugar
Instructions
- Cream together room temperature butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes on low speed. Stop and scrape down sides of bowl as needed.½ cup (113 g) unsalted butter, room temperature, 8 oz. (226 g) cream cheese, room temperature
- Mix in the peanut butter and vanilla extract until smooth and well combined. This takes about 2 - 3 minutes on low speed.½ cup (128 g) creamy peanut butter, 2 teaspoons (10 ml) vanilla extract
- Mix in powdered sugar ½ cup (60 g) at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed.4 cups (480 g) powdered sugar
- Once all the sugar has been added cream the peanut butter icing on high until the frosting is your desired consistency. If the buttercream is too thick, add 1 - 2 tablespoon (15 - 30 ml) milk of choice, beating until well incorporated.
- Transfer the peanut butter and cream cheese icing to an airtight container or use to top your favorite cake, cupcakes, cookies or brownies.
BB says
When you post recipes
Provide a " printable" version
Megan says
Hi BB, you can find a "print it" button on the recipe card. Hope this helps!