Make Peanut Butter Cream Cheese Frosting like a professional baker. It's fluffy, soft and creamy, and holds for piping. With just five simple ingredients, it's easy to make and perfect to make-ahead too. It has intense nut flavor and is delicious atop cakes, cupcakes, brownies and cookies.
In a mixing bowl beat together the peanut butter, butter, cream cheese and salt. Mix in the confectioners’ sugar, mixture will be stiff. Add the milk and beat until smooth.
If piping, transfer frosting to a piping bag fitted with a #825 open star tip. Pipe or spread frosting on cupcakes, cookies, cake or brownies.
Notes
This is an easy peanut butter frosting that's whipped to perfection. Light and fluffy, it's great for cake, brownies, cookies or cupcakes. The nutrition facts are calculated for 16 servings.
Make sure the cream cheese is room temperature. Cream cheese, as I mentioned, helps the frosting with its silky texture.
Avoid Natural Peanut Butter. Use smooth peanut butter rather than natural peanut butter. Natural peanut butter hasn't been homogenized and isn't as creamy. It will make a more grainy, oily icing.
Don't over whip. I keep my mixer on medium speed as I add the confectioners' sugar so I don't incorporate too much air. If there is too much air the frosting will still taste good, but won't look as smooth.
Frosting too loose? Add more confectioner's sugar if you'd like the frosting to be more stiff.