Peanut Butter Cream Cheese Frosting Recipe
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.
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.
Notes
Store: Transfer the frosting to an airtight container to store in the fridge for one week.
This recipe makes about 3 cups of frosting. This is enough to frost a 6-inch or 8-inch 2 layer cake, 9 x 13-inch cake or about 24 cupcakes without decorative tops.
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