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Chocolate Peanut Butter Frosting Recipe

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Chocolate Peanut Butter Frosting

This Chocolate Peanut Butter Frosting is rich and indulgent, but it’s also light and creamy at the same time. It pipes and spreads like a dream, and it tastes ridiculously good. Pair it with my favorite Doctored Up Cake Mix recipe for a truly epic chocolate cake!

Chocolate Peanut Butter Frosting Recipe

Things to Love about this Chocolate Peanut Butter Frosting

It’s texture. I’m not kidding when I say it’s a dream to spread and pipe. If you’re spreading it on a layer cake, it will go on smoothly without pulling up bits of the cake in the process. And if you’re piping it on top of cupcakes, it will hold those beautiful lines perfectly– but you won’t choke on a dense frosting when you take a bite.

➁ This is chocolate and peanut butter, but not in an in-your-face kind of way. The peanut butter isn’t subtle, per se. But you won’t be dying for a glass of milk after one taste if you know what I mean. It’s so light and fluffy that the peanut butter chocolate combo doesn’t overwhelm your tastebuds. Instead, you’ll find that it’s a perfect balance of both flavors and will keep you coming back for more!

Simple ingredients. Nothing crazy here– butter, peanut butter, powdered sugar, vanilla, and that’s pretty much it!

Chocolate Peanut Butter Frosting Recipe

What Tastes Best with Chocolate Peanut Butter Frosting?

Check out my cake recipes and cupcake recipes for more ideas!

Chocolate Peanut Butter Frosting Recipe

Ingredients & Supplies

Kitchenaid Glass Mixer Bowl 5-quart

KitchenAid Glass Mixer Bowl 5-quart

Kitchenaid Flat Beater Attachment

KitchenAid Flat Beater Attachment

Trudeau Confetti Spatula

Trudeau Confetti Spatula

Nielsen-massey Madagascar Bourbon Pure Vanilla Extract

Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Jif Creamy Peanut Butter

Jif Creamy Peanut Butter

Kitchenaid Stand Mixer – 5 Quart

KitchenAid Stand Mixer – 5 Quart


This recipe makes just enough to fill and cover a three-layer cake or to easily frost 2 dozen cupcakes. And you’ll get more than what you need for a thick layer of frosting on a 9×13 sheet cake.


  • 1 cup butter, softened to room temperature
  • 1 cup creamy peanut butter
  • 4 to 4-1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 tbsp vanilla extract
  • 4-5 tbsp whole fat milk or half-and-half (but not heavy cream)


  1. Use the paddle attachment of a stand mixer to beat together the butter and peanut butter until mixed well.
  2. Add 4 cups of the powdered sugar, one cup at a time and mixing well in between each addition. Add a tablespoon or two of milk as needed to keep the consistency smooth and creamy.
  3. Mix in the cocoa powder and vanilla.
  4. At this point do a taste test. If needed add the remaining 1/2 cup sugar to taste. Also add any remaining milk to achieve desired consistency.

Nutrition Information:

Yield: 24

Serving Size: 1

Amount Per Serving:

Calories: 182Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 119mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 3g

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