I swear this chocolate peanut butter frosting is the rich, creamy finish that makes even a simple cake feel bakery-worthy. One swipe and suddenly cupcakes, cookie cakes, and brownies look like the dessert everyone fights over.

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I’m obsessed with this Chocolate Peanut Butter Frosting because it hits that sweet spot between rich chocolate and salty, nutty peanut butter without being too much. I love how it spreads thick and creamy over cake, swirls like a dream on cupcakes, and makes cookie cakes taste completely over the top.

But honestly, I’ll take a spoonful straight from the bowl and call it quality control. The cocoa powder gives it that deep chocolate bite, while the peanut butter keeps every bite smooth, bold, and craveable.

And the best part? It tastes like something fancier than the pantry effort involved.

Ingredients

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Unsalted butter makes it creamy, rich, and easy to spread over cakes or cupcakes.
Creamy peanut butter brings that salty-sweet flavor everyone sneaks from the spoon.
Cocoa powder adds deep chocolate flavor without making the frosting feel too heavy.
Powdered sugar sweetens everything and gives the frosting that fluffy bakery-style texture.
Heavy cream or milk loosens it up, so it’s smooth instead of stiff.
Vanilla extract rounds out the chocolate and peanut butter, making both taste warmer.
Fine salt keeps the sweetness in check.
Basically, it makes frosting taste better.
Plus, the peanut butter adds a little protein, but yeah, it’s still frosting.

Ingredient Quantities

1/2 cup (115 g) unsalted butter, softened

1/2 cup (125 g) creamy peanut butter

1/4 cup (25 g) unsweetened cocoa powder, sifted

3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted

2 to 4 tablespoons (30 to 60 ml) heavy cream or whole milk, more as needed for consistency

1 teaspoon vanilla extract

1/8 teaspoon fine salt, or to taste

How to Make this

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1. In a large bowl, beat the softened unsalted butter and creamy peanut butter together on medium speed until smooth and fully combined, about 1 to 2 minutes.

2. Add the sifted unsweetened cocoa powder and continue beating until evenly incorporated.

3. With the mixer on low, add 1 cup of the sifted powdered sugar and mix until combined, then gradually add the remaining powdered sugar 1 cup at a time, scraping the bowl as needed.

4. Pour in 2 tablespoons of heavy cream or whole milk, add the vanilla extract and the fine salt, and beat on medium speed until the frosting starts to come together.

5. If the frosting is too thick, add additional cream or milk 1 tablespoon at a time until you reach a smooth, spreadable consistency.

6. If the frosting is too thin, beat in more powdered sugar 1/4 cup at a time until it firms up to your desired texture.

7. Taste and adjust salt or vanilla if needed to balance the sweetness and peanut butter flavor.

8. Use the frosting immediately to spread or pipe onto cooled cakes, cupcakes, or cookie cakes, or store in an airtight container in the refrigerator for up to 1 week.

9. If chilled, bring the frosting to room temperature and rebeat briefly before using to restore its creamy texture.

Equipment Needed

1. Large mixing bowl
2. Stand mixer or hand mixer with paddle or whisk attachment
3. Rubber or silicone spatula for scraping
4. Fine mesh sieve or flour sifter for cocoa and powdered sugar
5. Dry measuring cups and liquid measuring spoons (for sugar, butter, cream, vanilla, salt)
6. Kitchen scale (optional, for weighing ingredients)
7. Measuring spoons
8. Small saucepan or microwave-safe cup for warming cream if needed
9. Piping bag with tips or offset spatula for spreading or piping
10. Airtight container for storing leftover frosting

FAQ

Can I make the frosting thicker or thinner? Yes. For thicker frosting, add powdered sugar 2 tablespoons at a time until you reach the desired consistency. For thinner frosting, add heavy cream or whole milk 1 teaspoon at a time until smooth.

Can I use natural peanut butter or swap the peanut butter for another nut butter? Yes. Natural peanut butter works but may be looser and require more powdered sugar. Almond butter or cashew butter can be used, but flavor and texture will change slightly.

How should I store leftover frosting? Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and beat briefly before using to restore fluffiness. For longer storage, freeze up to 3 months and thaw in the fridge overnight.

Is this frosting good for piping and decorating? Yes. Use the thicker end of the 3 to 3 1/2 cup powdered sugar range for piping. Chill briefly if it is too soft, and rewhip slightly before filling a piping bag.

Can I make this frosting ahead of time? Absolutely. Make it up to 2 days ahead and refrigerate. Before using, let it come to room temperature and whip briefly to restore spreadable texture.

Should I use natural or Dutch process cocoa? Either works. Natural unsweetened cocoa gives a brighter chocolate note. Dutch process is milder and darker. Both will set fine in this frosting.

Chocolate Peanut Butter Frosting Recipe Substitutions and Variations

Unsalted butter
- Vegan stick butter, 1:1, for dairy free and similar texture
- Refined coconut oil, 1:1, will firm more at cool temps and add slight coconut note
Creamy peanut butter
- Almond butter, 1:1, milder flavor and slightly thinner consistency
- Sunflower seed butter, 1:1, nut free alternative with comparable texture
Powdered sugar
- Powdered coconut sugar, use same weight, gives deeper caramel note and darker color
- Make-your-own: blend granulated sugar with 1 tablespoon cornstarch per cup until powdery, use same volume
Heavy cream or whole milk
- Full fat coconut milk, use in equal measure for dairy free creaminess
- Oat milk plus 1 tablespoon melted butter per 1/4 cup, approximate richness of whole milk

Pro Tips

1. Use peanut butter that you like straight from the jar. Natural styles with oil separation can make the frosting looser and more rustic, while commercial creamy peanut butter yields a silkier, more predictable texture. If using natural, stir it thoroughly and chill briefly if it seems oily.

2. Bloom the cocoa for a deeper chocolate flavor: whisk the sifted cocoa with 1 to 2 teaspoons of very hot water or hot coffee until it forms a paste, then add to the butter mixture. It intensifies taste without adding extra sugar or fat.

3. For ultra-smooth frosting, beat the butter and peanut butter until completely lump free before adding sugar, and scrape the bowl often. If graininess appears, a quick pulse with an immersion blender or food processor smooths the mixture without overworking it.

4. Balance the sweetness with salt and acid. A pinch more salt brightens the peanut profile, and a small splash of light corn syrup or a few drops of lemon juice can tame excess sweetness while preserving texture. Add tiny amounts, taste, then adjust.

5. For piping or glossy finish, chill the frosting for 10 to 15 minutes to firm it slightly, then rewhip briefly to restore spreadability. Store leftovers in an airtight container; when using again, let come to room temperature and rewhip to regain that freshly made creaminess.

Chocolate Peanut Butter Frosting Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

273

kcal

Equipment: 1. Large mixing bowl
2. Stand mixer or hand mixer with paddle or whisk attachment
3. Rubber or silicone spatula for scraping
4. Fine mesh sieve or flour sifter for cocoa and powdered sugar
5. Dry measuring cups and liquid measuring spoons (for sugar, butter, cream, vanilla, salt)
6. Kitchen scale (optional, for weighing ingredients)
7. Measuring spoons
8. Small saucepan or microwave-safe cup for warming cream if needed
9. Piping bag with tips or offset spatula for spreading or piping
10. Airtight container for storing leftover frosting

Ingredients

1/2 cup (115 g) unsalted butter, softened
1/2 cup (125 g) creamy peanut butter
1/4 cup (25 g) unsweetened cocoa powder, sifted
3 to 3 1/2 cups (360 to 420 g) powdered sugar, sifted
2 to 4 tablespoons (30 to 60 ml) heavy cream or whole milk, more as needed for consistency
1 teaspoon vanilla extract
1/8 teaspoon fine salt, or to taste

Directions

In a large bowl, beat the softened unsalted butter and creamy peanut butter together on medium speed until smooth and fully combined, about 1 to 2 minutes.
Add the sifted unsweetened cocoa powder and continue beating until evenly incorporated.
With the mixer on low, add 1 cup of the sifted powdered sugar and mix until combined, then gradually add the remaining powdered sugar 1 cup at a time, scraping the bowl as needed.
Pour in 2 tablespoons of heavy cream or whole milk, add the vanilla extract and the fine salt, and beat on medium speed until the frosting starts to come together.
If the frosting is too thick, add additional cream or milk 1 tablespoon at a time until you reach a smooth, spreadable consistency.
If the frosting is too thin, beat in more powdered sugar 1/4 cup at a time until it firms up to your desired texture.
Taste and adjust salt or vanilla if needed to balance the sweetness and peanut butter flavor.
Use the frosting immediately to spread or pipe onto cooled cakes, cupcakes, or cookie cakes, or store in an airtight container in the refrigerator for up to 1 week.
If chilled, bring the frosting to room temperature and rebeat briefly before using to restore its creamy texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.