This is the best Peanut Butter Cream Cheese Frosting! Smooth, creamy, and with the perfect amount of peanut butter, you’ll flip for this easy frosting recipe.
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No longer do you have to choose between cream cheese frosting and peanut butter butter cream.
My friends, I have created the best of BOTH worlds into this light, fluffy, and perfect cream cheese peanut butter frosting.
Peanut Butter Frosting Ingredients & Variations
- PB2 <–Amazon, or check for it locally or smooth/creamy peanut butter (see notes)
- Cream cheese – softened
- Butter – softened to room temperature
- Vanilla extract (try my homemade version!)
- Powdered Sugar (try my homemade version!)
I really encourage you to use powdered peanut butter in this recipe, but you can substitute with your favorite smooth or creamy brand.
If you want to use regular peanut butter instead of powdered, reduce the butter by half. Start with 1/2 cup of peanut butter in step 1 in the recipe card below. Adjust to taste, up to about 1 cup total of peanut butter.
What is PB2?
PB2 is powdered peanut butter that people add to smoothies, and desserts (like this Peanut Butter No Churn Ice Cream), and mix with water to make spreadable peanut butter. You can buy it on Amazon, but I have found it much cheaper at my local grocery store.
Many traditional peanut butter frosting recipes seem heavy. That is because the natural oil in the peanut butter weighs everything down. Given that this is powdered peanut butter, the frosting it produces is light, fluffy, and full of flavor. It is sweet, but not too sweet.
HOW LONG DOES Peanut Butter Frosting LAST?
This frosting will keep for a week in the fridge. Keep it in an air-tight container, and let it sit out for 30 minutes before spreading it on desserts.
If you’d like it extra fluffy for spreading after storing it in the fridge, you can whip it again in a stand mixer or with a handheld mixer.
Pro Tips/Recipe Notes
- You’ll see in the recipe card that I encourage you to taste as you go while making this. Trust your instinct and your taste buds and you’re going to be a frosting boss.
- Store frosting in the fridge if it is going to be out for more than three hours.
- I love using my stand mixer to make frosting, but if you’re using a handheld mixer, use a deep bowl to avoid everything splattering while you’re whipping the ingredients.
Peanut Butter Cream Cheese Frosting
Ingredients
- 16 oz cream cheese {softened to room temperature}{2 boxes}
- 1 cup butter {softened to room temperature}
- 1 tsp pure vanilla extract
- 2 cups powdered sugar {more or less to taste}
- 10-16 oz PB2 {more or less to taste}{see notes about using regular peanut butter}
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine softened cream cheese and butter on medium, increasing to high speed. Beat until fluffy.16 oz cream cheese, 1 cup butter
- Reduce the speed to low and add the vanilla.1 tsp pure vanilla extract
- With the mixer still on low, slowly add the powdered sugar, pausing occasionally to scrape down the sides. Taste as you go!2 cups powdered sugar
- Slowly add the PB2, tasting as you go. Increase the mixer speed to high and beat until it is light and fluffy.10-16 oz PB2
Notes
- If you want to use regular peanut butter instead of powdered, reduce the butter by half. Start with 1/2 cup of creamy peanut butter in step 1 above. Adjust to taste, up to about 1 cup total of peanut butter.
- Always taste as you go with this recipe. Everyone feels differently about their frosting preferences, so by adding things slowly, you get to make it exactly as you want it.
- Store frosting in the fridge if it is going to be out for more than three hours.
Is it 16 oz of PB2 by weight or volume? American measurements are SO confusing 🙁
must be volume? It took a jar for my batch.
could I add cocoa to this for a chocolate icing?
Absolutely!
I’m very impressed. Not only did you make it work, you made it work very well. I love this recipe. I’ve had a hard time using PB2 in recipes, you seem to have figured it out. After making this, the first thing I wanted to do was come back here and tell you that your recipe is great. Thanks for sharing it 🙂
Dinah, I’m thrilled to hear you enjoyed it so much, and thank you for taking the time to come back and leave a review!
So glad you enjoyed it! I’ve tried other brands for frosting and they were inedible! PB2 seems to have the finest texture which lends itself well to frosting.
OMG, I just found you at random and cheez whiz, you’re funny. AND you had just the specific recipe I was looking for. I’m so gonna roam around your site and laugh and comment and stuff. Thanks!
I’m so glad you’re here Tracy! 🙂
Hi. Do you prepare the PB 2 with water beforehand, or do you just use PB 2 in its powder form, and just add it as is to the other ingredients in the mixing bowl?
Just powdered! No water added.
I read this out loud to my oldest and she said wow mom, I feel like you and her would be good friends!???? thanks for the laughs! Can’t wait to try this recipe tomorrow!
Ha, that is awesome!! And I’m always looking for new friends, so let’s talk. 🙂
I may or may not have just made a bowl of this to eat. sans cake.
Signed-
anonymous
You are one of my people.
I laughed out loud a couple times reading this! Thanks for the giggles! The recipe looks wonderful, too.
giggles and frosting are the best. 🙂