Peanut Butter Cream Cheese Frosting

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.

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings cups

Calories 2378

Author Gabby Kislanko

Equipment

Mixing Bowl

Ingredients

Peanut Butter Cream Cheese Frosting

¾ cup butter, softened (regular or vegan)
½ cup smooth peanut butter (like Jif, Skippy, or Kraft)
½ cup plain cream cheese, room temperature (regular or vegan)
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups powdered sugar (icing sugar/confectioners sugar)

US Customary - Metric

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!

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Storage and Freezing: You can put any leftover buttercream in the fridge or freezer. Refrigerate up to one week.

Freezing: Freeze for up to 3 months.

This recipe makes enough buttercream to frost 12 cupcakes, a 2 layer 8 inch round cake, or a 9x13 cake.

Nutrition