Peanut butter lovers rejoice! This whipped peanut butter cream cheese frosting brings your favorite flavor to the forefront in the form of the perfect, spreadable frosting to top any cake, cupcake, cookie, etc.
With a light and airy whipped texture, subtle hint of cream cheese, and bold peanut butter flavor, this frosting strikes the perfect balance of salty and sweet. It’s especially great on this Peanut Butter Sheet Cake!
And as a mom-on-the-go who loves to bake, I can’t get over how quick and easy this recipe is, requiring just one bowl and 4 ingredients only.
Peanut Butter Cream Cheese Frosting Ingredients
Here’s everything you need:
- Cream cheese. It has to be block cream cheese, not whipped or spreadable. Full fat or low fat are both fine.
- Creamy Peanut Butter. It’s best to use one that isn’t separated in the jar. I’m partial to Jif.
- Powdered sugar.
- Heavy whipping cream.
Cream Cheese Peanut Butter Frosting Tips and Tricks
How to Make Peanut Butter Frosting with Cream Cheese
Grab a large mixing bowl and add the softened cream cheese and peanut butter. Use a hand or stand mixer to beat them together until smooth.
Then, sift in the powdered sugar and beat again to combine. At this point, it will be a little clumpy and crumbly- not great for spreading or piping. That’s where the heavy cream comes in.
Continue to beat and slowly add the cream (about 1 tablespoon at a time), until you’re happy with the consistency. I find that usually 2 tablespoons of cream is just right, but you may need a little bit more or a little bit less. Just watch it closely.
Serving and Storing Peanut Butter Frosting
This peanut butter cream cheese frosting is thick! It’s very spreadable, and it’s also great for piping. It can be used on any baked good from brownies to cookies to cakes and everything in between!
Sometimes I’ll use a box mix and then make this to add a homemade element (see my post on How to Make Box Cake Mix Better!).
As with any cream cheese frosting, this peanut butter version is safe to leave out at room temperature for up to two hours. After that, it needs to be refrigerated. In the fridge, it will last for about 2 weeks.
You can also freeze cream cheese frosting in a freezer-safe bag for up to 3 months. Make sure to allow it to thaw in the refrigerator overnight before using it.
Whipped Peanut Butter Cream Cheese Frosting
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Hand Mixer or Stand Mixer
Ingredients
- 8 ounces block cream cheese. softened (8 oz usually = 1 block)
- 1 cup smooth creamy peanut butter
- 2 ½ cups powdered sugar
- 1-2 tablespoons heavy whipping cream
Instructions
- To a large mixing bowl, add the softened cream cheese and peanut butter. Beat on high until well-combined.8 ounces block cream cheese. softened, 1 cup smooth creamy peanut butter
- Sift in the powdered sugar and beat until well-integrated. At this point, your mixture will be a little be clumpy and/or crumbly.2 ½ cups powdered sugar
- With the hand mixer on, slowly add the heavy cream (you will likely need somewhere between 1-2 tablespoons) until you are happy with the consistency. Spread or pipe over cakes, cupcakes, brownies, cookies, and more!1-2 tablespoons heavy whipping cream
Pro Tips
- This recipe works best with processed peanut butter that is not separated in the jar. I usually use Jif.
