Peanut Butter Frosting

Sometimes, baking experiments don’t work out like you’d planned.  Case in point, everything on this previous post.

Also take, for instance, my latest experiment of peanut butter cupcakes.

It was a wonderful idea at the time.  I was going to make PB&J cupcakes.  Because, well, PB&J rocks and putting it into a cupcake form would only make it more awesome.  But this little idea didn’t really pan out.

I am still working on the cupcake portion of this experiment.  I tried to alter my white cake recipe and make it peanut butter-y.  The result was a cupcake that wasn’t really sweet and tasted a lot like uncooked flour. Kind of a peanut butter-y, dry cornbread.



Good news, though!  The peanut butter frosting was a hit!  …and the peanut butter cupcakes were a great lesson for what NOT to do.

So the finished product became chocolate cake with peanut butter frosting.  Which has been done and isn’t as impressive as PB&J cupcakes.  *sigh* Back to the drawing board…

Peanut Butter Buttercream

Makes enough to frost an 8″ cake

  • 3/4 cup whipped peanut butter (can use creamy PB if you can’t find whipped)
  • 1 1/4 cup butter or shortening
  • 6–7 cups confectioner’s sugar (aka powdered sugar)
  • 2 tsp vanilla extract
  • 2 Tbsp skim milk

Cream peanut butter and butter together until well combined.  Slowly begin adding confectioner’s sugar, scraping sides of the bowl often.  Continue doing this until all of the sugar is incorporated.  Add vanilla and milk, beat well.

If the frosting gets too thick before all of the sugar is incorporated, add the vanilla and milk a little earlier in the process, then finish off with the sugar. I honestly use a different amount of sugar every time I make frosting, and I never measure it.  So the 6-7 cups is an estimate 🙂

4 thoughts on “Peanut Butter Frosting

  1. Have you tried dried using PB2 (a dried peanut butter put out by Bell Plantation, Tilton, GA 31794. We carry this in the RV as we can constitute as much at one time as we like & it’s lightweight. Add 2 T. of PB2 and 1 T. water and it tastes great! It’s also got 85% fewer fat calories than regular peanut butter. I haven’t played with it, but it might be part of an answer to your quest for a peanut butter cupcake. Hugs from “Aunt Pat”

  2. Hi,
    I am an editor of the new desserts recipe website and would love to feature some of your dessert recipes, like this Peanut Butter Buttercream Frosting, on the site with full credit to you. I know readers would enjoy your recipes and in return this would generate some nice traffic to your site. We post a description of the recipe, an image, your name and blog, and a direct link to the full recipe that is on your blog. It’s really that simple. Here’s an example from our site of how we feature blogger recipes:

    My site is part of Prime Publishing and we publish 19 cooking and crafting web sites. We have over 4.5 million active e-mail subscribers and about 10 million page views per week. You can learn more about us at
    Please let me know if you would like to get started or if you have any questions. Just send me an email at dzimmerman(at)primecp(dot)com.

    Thanks, and I look forward to hearing from you!

    Danielle Zimmerman

  3. I watched “DC Cupcakes” till they left the airwaves, & need a recipe for a really moist cupcake, since most are dry & crumbly. The price some people pay for cupcakes, WOW, needs a really super delicious cupcake. Is there a secret, I am missing. I can’t wait to taste the icing, & anything PB&J is my favorite. What do the chefs on the TV bakeoffs do? I found you by accident, lucky me!!!!

What are your thoughts?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s