Peanut Butter Cream Cheese Frosting
Peanut Butter Cream Cheese Frosting is fluffy, soft and creamy, and holds for piping. With just five simple ingredients, it's easy to make and perfect to make-ahead too. Makes about 3 ¾ cups
Servings: 16 (3 ¾ cups)
Calories: 248kcal
Ingredients
- 4 ounces cream cheese room temperature
- 1 cup smooth peanut butter not natural style
- ½ cup unsalted butter room temperature
- ¼ teaspoon fine salt
- 3 cups confectioners' sugar
- 2½ tablespoons milk
Instructions
- In a mixing bowl beat the cream cheese on medium speed until smooth using a hand mixer, or in a mixer using the paddle attachment.
- Add the peanut butter, butter, and salt. Don't overmix or aerate the mixture too much.
- Turn the mixer to low and begin mixing in the confectioners’ sugar a bit at a time, scraping down the sides and bottom of the bowl. The mixture will be stiff. Add the milk and beat until smooth.
- If piping, transfer frosting to a piping bag fitted with a #825 or #826 open star tip. Pipe or spread frosting on cupcakes, cookies, cake or brownies.
- Frosting can be kept in an airtight container or ziptop bag at room temperature for up to a day, refrigerated up to a week, or frozen for 3 months. Thaw frozen frosting in the fridge overnight. Bring frosting to room temperature and stir to smooth before using.
Notes
The nutrition facts are calculated for 16 servings.
- 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.
Nutrition
Calories: 248kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 148mg | Potassium: 123mg | Fiber: 1g | Sugar: 24g | Vitamin A: 276IU | Calcium: 17mg | Iron: 0.3mg
