Peanut butter cream cheese frosting isn’t just another topping. It’s the perfect mix of rich, nutty flavor and tangy creaminess that transforms cakes, cupcakes, and brownies into something unforgettable. Whether you’re baking for a birthday or just want to elevate your everyday dessert, this frosting delivers a smooth, pipeable texture that holds its shape without being overly sweet. Ready to get it just right the first time? You’re in the right place.
Table of Contents
Why You’ll Love This Recipe
This frosting gets everything right. It’s thick enough to pipe beautifully yet soft enough to spread with ease. The mix of full-fat cream cheese and smooth peanut butter creates a flavor that’s both rich and tangy, striking the ideal balance without being overpowering. Because it uses the right ratio of butter to cream cheese, the texture stays stable even at room temperature. No melting. No slipping. Just smooth, creamy perfection. Whether you’re frosting cupcakes or layering it between cakes, this recipe gives consistent, professional results every single time.
Ingredient and Equipment Guide
Getting the right texture and flavor starts with using the best ingredients and tools. Here’s what makes this recipe stand out.
Cream Cheese
Use full-fat, brick-style cream cheese. Avoid the tub variety, which is too soft and can make the frosting runny. The firmness of brick cream cheese gives the frosting body and structure.
Butter
Choose unsalted butter and let it soften at room temperature. Soft butter blends smoothly with cream cheese, preventing lumps and helping achieve that silky finish.
Powdered Sugar
Also known as confectioners’ or icing sugar. Use three cups and sift it if you’re planning to pipe the frosting. Sifting prevents clogs in piping tips and ensures a smooth texture.
Peanut Butter
Go for creamy, no-stir brands like Jif or Skippy. Natural peanut butter separates easily, which can lead to oily frosting that doesn’t hold shape.
Vanilla Extract and Salt
Vanilla rounds out the flavor while a small pinch of salt balances the sweetness.
Essential Equipment
A stand mixer or hand mixer is needed for proper blending. If using a stand mixer, the paddle attachment gives a smooth, dense frosting that’s ideal for cakes. For a lighter, fluffier result perfect for cupcakes, the whisk attachment adds more air to the mix.
Step-by-Step Instructions
Follow these clear steps for perfect peanut butter cream cheese frosting every time.
1. Beat the butter until smooth
Place softened unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until it looks creamy and no lumps remain. This helps build a smooth base.
2. Add the cream cheese
Drop in the softened cream cheese and continue mixing on medium-high speed. Blend for about two to three minutes until fully combined and the texture is smooth.
3. Slowly add powdered sugar
Turn the mixer off and add the powdered sugar a bit at a time. Turn the mixer on low to avoid a sugar cloud. Once all the sugar is in, raise the speed and beat until the frosting is light and fluffy.
4. Add vanilla and a pinch of salt
Pour in the vanilla extract and sprinkle in the salt. Mix again until everything is fully blended.
5. Mix in the peanut butter
Scoop in the peanut butter and mix just until the frosting looks smooth and creamy. Stop as soon as it reaches the right consistency to avoid overmixing.
6. Ready to use or store
Use the frosting right away for best texture. If you’re making it ahead, store in the fridge for up to four days. For longer storage, freeze in an airtight container for up to two months. Let it come to room temperature before using and give it a quick whip to bring back the texture.
Flavor Variations and Dairy-Free Adaptations
You can easily switch things up with a few simple tweaks. These options give your frosting a fresh spin or make it suitable for different diets.
Chocolate Peanut Butter Frosting
Add half a cup of Dutch-processed cocoa powder after mixing in the peanut butter. Blend until smooth. The cocoa adds depth without overpowering the peanut flavor.
Spiced Peanut Butter Frosting
Add one teaspoon of ground cinnamon with the vanilla. This version works especially well on banana bread or spice cakes.
Extra Tangy Version
Use three-quarters of a cup of peanut butter instead of a full cup. This lets the cream cheese flavor shine more clearly for those who like a stronger tang.
Vegan and Dairy-Free Option
Use plant-based butter sticks and dairy-free cream cheese, like those from Miyoko’s or Violife. Let them soften at room temperature just as you would with the regular versions. These tend to be softer, so chill the frosting before piping for best results. Always check labels to make sure the ingredients are fully dairy-free.
Storage and Make-Ahead Guide
This frosting holds up well when stored properly. Here’s how to keep it fresh and ready whenever you need it.
Refrigerator Storage
Place the frosting in an airtight container and refrigerate for up to one week. Before using, let it sit at room temperature until softened. For the best texture, beat it again for a few seconds to bring back the smooth consistency.
Freezer Storage
Scoop the frosting into a freezer-safe container, seal tightly, and freeze for up to three months. To use, transfer it to the fridge overnight, then let it come to room temperature. Whip it briefly to restore the original texture.
Make-Ahead Tip
If you plan to make this ahead for an event, prepare it up to two days in advance. Store it chilled and give it a quick mix before piping or spreading. This helps bring back that fluffy, pipeable texture.
Peanut Butter Cream Cheese Frosting
- Total Time: 10 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
This creamy peanut butter cream cheese frosting is silky, stable, and rich in flavor. It’s perfect for piping onto cakes, cupcakes, or spreading on brownies.
Ingredients
- 1/2 cup unsalted butter, softened
- 8 oz full-fat brick-style cream cheese, softened
- 3 cups powdered sugar (sifted for piping)
- 1 cup creamy no-stir peanut butter (like Jif or Skippy)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Beat the softened butter on medium speed until creamy and smooth.
- Add softened cream cheese and mix on medium-high until fully blended and smooth (about 2–3 minutes).
- Slowly add powdered sugar while mixing on low to avoid splatter. Once incorporated, increase speed to beat until fluffy.
- Mix in vanilla extract and salt until combined.
- Add peanut butter and beat just until the frosting is smooth. Avoid overmixing.
- Use immediately or refrigerate up to 4 days. For longer storage, freeze up to 2 months. Bring to room temp and whip before using.
Notes
For a chocolate version, mix in 1/2 cup Dutch-processed cocoa powder after adding the peanut butter. For a spiced variation, add 1 tsp cinnamon with the vanilla.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 1019 kcal
- Sugar: 180 g
- Sodium: 374 mg
- Fat: 87 g
- Saturated Fat: 52 g
- Trans Fat: 2 g
- Carbohydrates: 185 g
- Protein: 7 g
- Cholesterol: 252 mg
Why This Frosting Is Always a Hit
This peanut butter cream cheese frosting stands out because it nails both flavor and texture. It’s rich without being too heavy, sweet without going overboard, and smooth enough to pipe cleanly. The ingredients work together to create a stable frosting that holds its shape, making it ideal for both casual cupcakes and layered celebration cakes.
You’ll love how versatile it is. Pair it with chocolate cake, banana bread, brownies, or even graham crackers for a quick treat. It’s easy to make ahead, stores well, and always tastes fresh after a quick re-whip.
If you try this recipe, drop a comment below and let us know how it turned out. Did you try a flavor twist or stick with the classic version? Rate the recipe and share your creations on Pinterest or Facebook. We love seeing what you make.
Fore more recipes follow me in Facebook, medium and Pinterest
FAQs & Troubleshooting
Does cream cheese frosting need to be refrigerated?
Yes, always store cream cheese frosting in the fridge. Because of the dairy content, it’s important to keep it chilled when not in use. If left out too long, the texture and safety can be affected.
What is the best type of peanut butter for icing?
Use a creamy, no-stir peanut butter like Jif or Skippy. These give a smooth texture and stable consistency. Natural peanut butter often separates and can make the frosting oily or too soft.
What is the best type of cream cheese for frosting?
Stick with full-fat, brick-style cream cheese. Avoid whipped or spreadable kinds that come in tubs. These are too soft and can cause the frosting to become runny.
Can you mix peanut butter with store-bought frosting?
Yes, you can. Blend a few spoonfuls of creamy peanut butter into store-bought vanilla or cream cheese frosting. Start with a small amount and adjust based on taste and texture.
Can you mix peanut butter with cream cheese frosting?
Absolutely. That’s the base of this recipe. The mix of peanut butter and cream cheese creates a balanced, flavorful frosting that’s perfect for cakes and cupcakes.
Why doesn’t my peanut butter get creamy?
This usually happens with natural peanut butter that separates in the jar. Stirring might not be enough to fully smooth it out. Stick with processed, no-stir brands for the best creamy results in frosting.
Why is my frosting runny or too soft?
This usually happens when the butter or cream cheese was too warm, or if you used the spreadable kind of cream cheese from a tub. Overmixing can also break down the structure. To fix it, place the bowl in the fridge for about 20 to 30 minutes. If it’s still too soft, beat in a few tablespoons of powdered sugar or cornstarch until it firms up.
Why did the frosting turn oily or separated?
This almost always comes from using natural peanut butter, which has too much oil. Stick with creamy, no-stir brands. If your frosting separates, try chilling it for 15 minutes, then beat it again slowly. If that doesn’t work, add a bit more powdered sugar to help pull it back together.
Why is my frosting lumpy or grainy?
Cold butter or cream cheese is usually the cause. Another reason could be skipping the sifting step for the powdered sugar. Always let ingredients soften fully and sift the sugar if you plan to pipe. To fix lumps, let the frosting sit at room temperature for a few minutes, then beat again until smooth.
