Peanut Butter Cream Cheese Frosting
This peanut butter cream cheese frosting is the best, with a beautifully balanced not-too-sweet peanut butter flavor and rich, fluffy texture.
Servings: 12
Calories: 336kcal
Equipment
- Stand mixer or electric hand mixer
Ingredients
- 1 cup peanut butter
- 8 ounces full-fat cream cheese block room temperature
- ½ cup unsalted butter room temperature
- 1 Tablespoon vanilla extract
- pinch fine sea salt
- 3 cups confectioners’ sugar
Instructions
- In the bowl of a stand mixer using the paddle attachment (or in a large bowl using an electric hand mixer), beat peanut butter, cream cheese, and butter on high speed until smooth, about 1 minute.1 cup peanut butter, 8 ounces full-fat cream cheese block, ½ cup unsalted butter
- Add vanilla and salt and beat to combine.1 Tablespoon vanilla extract, pinch fine sea salt
- With the mixer running on low speed, slowly add confectioners’ sugar until all the sugar is added. Then beat on high speed until the mixture is well combined and creamy.3 cups confectioners’ sugar
Notes
Storage: Store leftover peanut butter cream cheese frosting in an airtight container in the fridge for up to 5 days. Let the frosting sit at room temperature for 30 to 60 minutes to soften slightly before spreading or piping.
Cakes, cupcakes, or other desserts frosted with peanut butter cream cheese frosting should be refrigerated. For the best flavor, let refrigerated desserts sit at room temperature for 20 to 30 minutes before enjoying.
Nutrition
Calories: 336kcal | Carbohydrates: 36g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 227mg | Potassium: 178mg | Fiber: 1g | Sugar: 33g | Vitamin A: 246IU | Calcium: 80mg | Iron: 0.4mg
