Fluffy Peanut Butter Frosting Recipe - Allrecipes.com
Fluffy Peanut Butter Frosting Recipe
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Fluffy Peanut Butter Frosting
See how to make the perfect frosting for brownies or cakes. See more
  • READY IN 10 mins

Fluffy Peanut Butter Frosting

Recipe by  

"The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!"

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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Directions

  1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2006

DELICIOUS! This recipe deserves nothing less than 5 stars. Naturally you wouldn't expect any kind of peanut butter frosting to spread as pretty as butter cream and still taste like peanut butter, this is "peanut butter" we're talking about after all. My cake tasted fabulous and looked fabulous. It is not anything like a paste, if you follow the recipe correctly, and add milk "as needed" like it says and whip it long enough, its perfect. Major pet peeve....someone leaving a review when clearly they did not follow the recipe like it is written, how can you review this recipe if you didn't follow it? This went in my GOLDEN RECIPE BOOK. Frosted brownies with it, oh la la, Loved it!!

 
Most Helpful Critical Review
Mar 04, 2007

This is 3 stars if you make it as written, which I did. But it was very hard to spread, even on a 9 x 13 sheet cake. I couldn't even imagine trying to frost a layer cake with it like this. So, I decided to chalk that cake up to experience and made another. This time I used a heaping cup of Jif peanut butter (probably around 1 1/4 cups), 1 1/2 cups of powdered sugar and 3 T of heavy cream. I beat the room temperature butter and the room temperature peanut butter for several minutes until I could not see any butter at all in the mixture and it seemed very creamy. Then I gradually added the powdered sugar and when it was well-blended, I added the 3 T of heavy cream and then put it on #6 on my KitchenAid mixer and let it go for 3-4 minutes. This time it was MUCH easier to spread and tastes great!!

 
Oct 28, 2006

Very easy and nice. However, in order to get a good consistency, all ingredients should be at room temperature. If they get too grainy and hard after u added in 3 tablespoons milk, stop adding. Instead, put ur bowl into microwave on high for 30 sec, take out and stir. This will solve the problem. Great frosting. Very peanut buttery!

 
Jan 07, 2008

This frosting is amazing--it balances flavor against sweetness well, and the texture was perfect: creamy, fluffy, not oily at all. I followed the recipe EXACTLY as written, no alterations necessary. I made sure my butter was softened (not just room temperature) and I used Jiff's Creamy PB with No Added Sugar; the two whipped together beautifully in about a minute (and I just own a bottom-barrel Black & Decker hand-held mixer); then I added the powdered sugar a half-cup at a time, whipping as I went; I made sure to add in 1 Tbl milk between each sugar-addition so that I could judge moisture-spreadability ratio. It kept wonderfully fluffy and spreadable for the hour and a half that I used it, then put the remainder in the fridge. It does harden in the fridge, but gently microwaving it with a tablespoon or two or milk and then stirring returns it to its original malleability. I liked this recipe so well, I made an additional batch substituting Nutella for the peanut butter--it tasted incredible!

 
Aug 26, 2006

yummy! i've made this several times and everyone loves it on brownies but i can never get it to be "fluffy" even though i follow the recipe and beat it for awhile...and it's usually rather greasy. any suggestions to get it to look like the picture shows?

 
Apr 05, 2007

Make sure you use butter rather than margarine. I've used margarine before and the icing comes out kind of greasy. Butter will give you beautiful, fluffy icing. Also, I add 2 tsp of vanilla when I make this.

 
Jun 09, 2008

Great multi-purpose frosting. Worked well for piping too. Had some left over, chilled it rolled it into balls and dipped in melted chocolate. You have to keep them in the fridge but they are incredible.

 
Apr 05, 2008

My sister found a box of chocolate cake mix in Mom's pantry today...and decided she needed cupcakes right then! Of course, she didn't look for frosting when she found the cake mix...so we tried this recipe. Holy cow is it good! And so easy! It made a lot of frosting though...too much for a batch of cupcakes. So, I'll have to make brownies later this week! Yummy!

 

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Nutrition

  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 14 g
  • 21%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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