Chocolate Peanut Butter Frosting

★★★★★ 5 from 3 reviews

Prep Time: 5 minutes Cook Time: 0 minutes Total Time: 5 minutes Yield: 3 cups

Using a few basic ingredients, you can make this absolutely delicious and creamy chocolate peanut butter frosting. Tastes
unbelievable on most cakes and cupcakes– see above for inspiration!

Ingredients
1 cup (230g) unsalted butter, so ened to room temperature (https://sallysbakingaddiction.com/room-temperature-butter/)
3 and 1/2 cups (420g) confectioners’ sugar
1/2 cup (45g) unsweetened natural or dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream or milk
1/3 (80g) cup creamy peanut butter*
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Instructions

1 With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2
minutes. Add confectioners’ sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter,
vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners’ sugar if
frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter
or a pinch of salt if desired.
2 Frost your cake, cupcake, or confection however you’d like. In the pictured cupcakes, I piped a basic tall swirl using (a iliate
link) Ateco 849 piping tip (https://amzn.to/2EiUDYh).
3 Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. A er freezing,
thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. A er thawing or
refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

Notes
1 Peanut Butter: For the best texture, I strongly suggest a processed creamy peanut butter such as Jif or Skippy creamy. I do
not recommend oily or natural style peanut butter for this recipe because it could separate.
2 Quantity: This recipe is enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3
layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.

Did you make this recipe?

Tag @sallysbakeblog (https://www.instagram.com/sallysbakeblog) on Instagram and hashtag it
#sallysbakingaddiction (https://www.instagram.com/explore/tags/sallysbakingaddiction)
Find it online: https://sallysbakingaddiction.com/chocolate-peanut-butter-frosting/
(https://sallysbakingaddiction.com/chocolate-peanut-butter-frosting/)