5-Minute Peanut Butter Frosting with Natural Peanut Butter
This fluffy peanut butter frosting gets big flavor from creamy, natural peanut butter. Less sweet than most, and made with 5 ingredients! Spread this over teff flour chocolate cake or coconut flour chocolate cake for chocolate peanut butter bliss.
Prep Time: 5 minutesminutes
Total: 5 minutesminutes
Servings: 8servings (1 cup)
Ingredients
8tablespoons(113 g) unsalted butter, softened to room temperature
¼cup(60 g) creamy, natural peanut butter*
¾cup(75 g) powdered sugar
½teaspoonvanilla extract
⅛teaspoonfine sea salt
Instructions
If your peanut butter has oil sitting on top that has separated, give it a good stir before you begin, scraping the sides and bottom of the jar to combine it well.
Combine the butter and powdered sugar in the bowl of a small stand mixer fitted with the paddle attachment. (If using a full-size stand mixer, you may need to double the recipe so that there's enough to mix). Alternatively, use a bowl and an electric egg beater or wooden spoon.
Beat together the butter and powdered sugar on medium speed until smooth and creamy, 1 minute.
Scrape down the sides of the bowl and add the peanut butter, vanilla, and salt.
Beat on high speed until the frosting is light and fluffy, 2-3 more minutes, scraping down the sides of the bowl and the paddle once or twice more as needed.
Use the frosting right away, swirled or piped over cake, cupcakes, or brownies. Or cover and keep at cool room temperature until needed, up to 1 day.
Video
Notes
*Choose a creamy, natural peanut butter that's silky smooth and made with just one ingredient: peanuts. My favorite brand is Once Again, which is available at many health foods stores.
This small-batch recipe makes 1 generous cup of frosting, enough for a single layer 8- or 9-inch cake or 8-ish cupcakes. Double or triple the recipe for a 9x12-inch sheet cake, or quadruple the recipe for an 8-inch cake with 2 layers and frosted sides and top.
Make-Ahead:
This frosting can be made in advance. Refrigerate for up to 1 week, or freeze for up to several months.
Bring the frosting back to room temperature before using; you may need to whip it again before using to make it more spreadable.