Peanut Butter Icing

This peanut butter icing is what I like to use on our Black Joe Cupcakes. Creamy peanut butter, butter, confectioners’ sugar, vanilla, and heavy cream come together to make a light, fluffy topping for the chocolate cupcakes.

One batch generously frosts about 24 cupcakes when I spread it on. Add the cream gradually to adjust the consistency, then give the mixer time to make the icing light and fluffy.

Five Simple Ingredients

Each ingredient has a job in this peanut butter icing. Creamy peanut butter provides the flavor and a smooth base. Butter adds richness, while confectioners’ sugar sweetens and thickens the mixture. Vanilla rounds out the flavor, and heavy cream helps you adjust the consistency.

Use confectioners’ sugar, also called powdered sugar, rather than granulated sugar. Its fine texture blends into the icing without leaving the gritty feel that regular sugar would create.

The recipe uses creamy peanut butter. Crunchy peanut butter would leave pieces throughout the icing and give the finished topping a different texture.

Start with Softened Butter

Room-temperature butter is easier to blend evenly with the peanut butter. It should be soft enough to mix smoothly but still hold its shape. Melted butter can make the icing too loose, so avoid heating it until it becomes liquid.

Beat the butter and peanut butter together until the mixture looks smooth before adding the remaining ingredients. Scrape the sides and bottom of the bowl with a spatula so you do not leave unmixed butter behind.

Add the confectioners’ sugar gradually, starting the mixer on low speed. This helps keep the sugar in the bowl instead of sending a cloud across the counter. If the sugar has noticeable lumps, break them up or sift it before adding.

Adjusting the Peanut Butter Icing Consistency

Add the heavy cream one tablespoon at a time. Let each addition mix in before deciding whether the icing needs more. You may not need all five tablespoons to reach the consistency you prefer.

For spreading, look for icing that moves easily under a knife or spatula without running off the cupcake. Adding the cream gradually gives you more control than pouring it all in at once.

If the icing looks too thick, mix in a little more of the measured cream. If it seems too soft, pause before adding anything else. Warm butter or a warm kitchen can contribute to a softer mixture.

Beating for a Fluffy Texture

Once the ingredients are combined, beat the icing for at least three minutes. This mixing time helps give it the light, fluffy texture described in the recipe.

Scrape the bowl as needed so the mixture is evenly combined. Check the texture after beating before making another adjustment to the cream. The icing may feel different once it has been thoroughly mixed.

A handheld electric mixer or stand mixer makes this step easier than mixing by hand. Use a bowl with enough room for the icing to move around without spilling over the sides.

How Much Peanut Butter Icing Does This Recipe Make?

I use one batch to generously frost about 24 cupcakes by spreading the icing on top. That yield is based on spreading it with a knife or spatula, rather than piping tall swirls.

The amount you need will depend on the size of your cupcakes and how much icing you put on each one. Divide it among the cupcakes before adding extra to any individual cupcake if you want an even amount on all 24.

Pair It with Black Joe Cupcakes

Let your cake or cupcakes cool completely before frosting. Even a slightly warm surface can soften the butter in the icing and make it slide or lose its shape.

My favorite pairing is Black Joe Cupcakes. Their chocolate and strong black coffee batter makes a good match for the peanut butter topping. Spread the icing gently over the cooled tops, taking care not to pull up the cupcake crumbs.

Looking for more recipes to make and share? Browse all my recipes for more desserts and family favorites.

Peanut Butter Icing

Light, fluffy peanut butter icing made with creamy peanut butter, butter, confectioners’ sugar, vanilla, and heavy cream. Generously frosts about 24 cupcakes when spread on.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup butter room temperature
• 1 cup creamy peanut butter
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• Up to 5 tablespoons heavy cream added as needed

Equipment

• 1 large mixing bowl
• 1 electric hand mixer or stand mixer
• measuring cups
• measuring spoons
• rubber spatula
• butter knife or icing spatula

Method

 

1. In a large mixing bowl, beat the room-temperature butter and creamy peanut butter together until smooth.
2. Mix in the vanilla extract. Gradually add the confectioners’ sugar, beating on low speed until incorporated. Scrape down the sides of the bowl as needed.
3. Add the heavy cream one tablespoon at a time until the icing reaches your desired spreading consistency. You may not need all five tablespoons.
4. Beat for at least 3 minutes, until the icing is light and fluffy.
5. Spread onto completely cooled cake or cupcakes.

Notes

Yield: Generously frosts about 24 standard-size cupcakes when spread on. Piping may use more icing and reduce the number you can frost.

Butter: Use room-temperature butter so it blends smoothly with the peanut butter.

Consistency: Add the heavy cream gradually, using only as much as needed for your preferred consistency.

Serving suggestion: This is the icing I like to spread on my Black Joe Cupcakes.

Cooling: Let cake or cupcakes cool completely before frosting so the icing does not melt.