How much frosting does this recipe make?

This is a small batch recipe so it makes enough to top an 8-inch square cake. It also works well for an 8-inch or 9-inch round cake. If you'd like to make a 9x13 inch cake, just double the recipe. For a layer cake, you can even triple the recipe.

What type of peanut butter is best for this frosting?

The best peanut butter for this frosting is shelf stable peanut butter. The natural kind (which comes with the oil on top and needs to be stirred together) will be too runny and oily for the frosting. It may even cause the frosting to separate and have a curdled appearance. To ensure the frosting turns out silky smooth, you'll also want to use smooth peanut butter and not crunchy!

Why is my frosting runny?

This is not meant to be an overly thick frosting, but if you find your frosting is too thin or runny, it could be because the butter and cream cheese were too warm or they may have been whipped together for too long. To fix a runny frosting, you can add a little more powdered sugar and/or refrigerate the frosting for 30-60 minutes.

Can this frosting be piped onto cakes or cupcakes?

It's more of a spreadable frosting and a little too soft for piping. To make it thick enough for piping, you can add more powdered sugar. I would also refrigerate it before piping onto cakes or cupcakes.

Can you make this frosting vegan?

Absolutely! Just substitute with plant-based butter and cream cheese and review all the tips I included in the section above on making this frosting vegan/dairy-free.

Peanut Butter Cream Cheese Frosting

Description

Peanut Butter Cream Cheese Frosting is ultra rich and silky smooth. You only need 4 ingredients and it can also be made dairy-free and vegan!

Ingredients

1/2 cup (125g) full fat cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 tablespoons shelf stable smooth peanut butter
1 cup (120g) powdered sugar, sifted if lumpy

Cook Mode Prevent your screen from going dark

Instructions

Add the cream cheese, butter and peanut butter to a mixing bowl.
Using an electric mixer (hand beaters or the paddle on a stand mixer), beat together on medium-high speed until smooth. You may need to stop a few times to scrape down the sides.
Add the powdered sugar and beat together on low until the sugar is mixed in. (If you set the mixer to high, powdered sugar will go everywhere).
Increase the speed to medium-high and beat together until the frosting is silky smooth.

Notes

Bring the butter and cream cheese to room temperature. This will take up to an hour (depending on how warm your environment is), but you can quicken this by cutting the butter and cream cheese into smaller pieces.
Use shelf stable peanut butter and not the natural, drippy kind of peanut butter with oil on top.
For the smoothest frosting, sift your powdered sugar to remove any lumps.
If you prefer the frosting sweeter, just add more powdered sugar, a little at a time, until it reaches your desired sweetness.
This frosting is not overly thick. You can thicken it up by adding more powdered sugar, but do so a little at a time, until it reaches your desired consistency.
If the frosting seems a little soft or runny, you can refrigerate it for 30-60 minutes to firm it up.
If making this frosting dairy-free/vegan, keep in mind that plant-based butters and cream cheeses do not need as long to come to room temperature and may result in thinner frostings.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.