Peanut Butter Cream Cheese Frosting
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This peanut butter cream cheese frosting is just the right amount of sweet! It’s the perfect combo of peanut butter and tangy cream cheese. I love pairing it with chocolate cake or chocolate cupcakes, but it’s just as good with banana cake or vanilla cupcakes! Plus, you can easily make it vegan/dairy free.
The only thing I love more than frosting is cream cheese frosting! When I was making my chocolate peanut butter cupcakes, I decided to create a peanut butter cream cheese frosting to go with them. The tangy cream cheese is just so good with the slightly salty peanut butter.
This peanut butter cream cheese frosting is perfect if you don’t love an overly sweet frosting. I’ve also created this recipe so you can make it dairy-free if you’re like me and have food allergies!
You seriously need to start topping your cakes and cupcakes with this frosting! It would be so good on a banana cake, some chocolate cupcakes, or a chocolate layer cake!
Why You’ll Love This Peanut Butter Cream Cheese Frosting
- You only need 6 simple ingredients to make this frosting.
- The cream cheese makes this peanut butter frosting a little bit different, it pairs perfectly together!
- This is the perfect frosting recipe if you don’t love a super sweet buttercream.
Ingredients Needed
- Peanut Butter: I recommend using a commercial peanut butter, like Skippy, Jif, or Kraft peanut butter. Natural peanut butter with oil on top isn’t recommended!
- Butter: Feel free to use regular butter or vegan butter if you’re dairy-free.
- Cream Cheese: If you’re dairy-free like me, you can use vegan cream cheese. If not, just use regular cream cheese!
Step by Step Instructions
Step 1: In the bowl of a stand mixer or with a handheld mixer, beat the butter and cream cheese together until smooth. Add in the peanut butter, vanilla, and salt.
Step 2: Slowly add in the powdered sugar a ½ cup at a time until you have your desired consistency.
Step 3: Refrigerate the frosting until ready to use!
Quantity of Frosting
This frosting recipe makes enough frosting to generously frost 12 cupcakes, a two layer 8-inch cake, or a 9×13 sheet cake.
If you have a larger amount of cupcakes or a three layer cake that you want to frost, I recommend doubling the recipe!
Expert Tips
- If you want to make this peanut butter cream cheese frosting dairy-free, you can swap out regular cream cheese for a vegan version! I have noticed while testing cream cheese recipes with vegan cream cheese that the frosting will be softer and not as firm.
- Chilling the frosting will give it time to firm up before you frost your cake or cupcakes!
- Because the frosting benefits from time in the fridge, I recommend making the frosting before your cake or cupcakes.
Storage Instructions
Store any leftover peanut butter frosting in an airtight container in the fridge for up to a week.
To freeze, place in an airtight container in the freezer for up to 3 months.
Recipes to Use with Peanut Butter Cream Cheese Frosting
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Peanut Butter Cream Cheese Frosting
Ingredients
Peanut Butter Cream Cheese Frosting
- ¾ cup (158 g) butter, softened, (regular or vegan)
- ½ cup (130 g) smooth peanut butter, (like Jif, Skippy, or Kraft)
- ½ cup (115 g) plain cream cheese, room temperature, (regular or vegan)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (300) powdered sugar (icing sugar/confectioners sugar)
Instructions
- In a medium bowl, use a handheld mixer or standing mixer to mix the butter and cream cheese until smooth. Mix in the peanut butter, vanilla extract, and salt.
- Slowly add in the powdered sugar, ½ cup at a time until the buttercream reaches your desired consistency.
- Refrigerate the buttercream until you are ready to use it. Use it to frost cakes, brownies, or cupcakes!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.