Peanut Butter Cream Cheese Frosting

This peanut butter cream cheese frosting is a sweet, tangy blend of peanut butter, cream cheese, powdered sugar, cream, and vanilla. It is easy to make and only takes five minutes to prepare. It's perfect for cake filling and spreading over cakes, cupcakes, and brownies.

Use this frosting to make a chocolate peanut butter drip cake, peanut butter filled cupcakes, or banana cake.

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Peanut Butter Cream Cheese Frosting
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing
• 📖 Recipe Card
• 💬 Comments & Reviews

I have to say just how much I love this easy 5-ingredient frosting. I'm not usually a big fan of cream cheese frostings, but this peanut butter frosting is incredibly tasty and versatile.

While using up some browned bananas this week, I made my son's favorite banana bread with streusel topping and a family-favorite chocolate banana cake. The cake was just perfect for topping with this creamy frosting.

🥘 Ingredients

• Cream Cheese - I recommend using full-fat cream cheese at room temperature, which makes it easier to mix.
• Peanut Butter - Use your favorite brand of creamy peanut butter. I used Justin's brand natural peanut butter.
• Vanilla - I always add a splash of pure vanilla extract.
• Heavy Cream - The cream is used to thin the frosting just slightly, so you could leave it out or swap it for milk or half & half.
• Powdered Sugar - You'll need to use more if you want the frosting to be firm enough for piping.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Peanut Butter Cream Cheese Frosting

Cream cheese frosting is as easy to make as just mixing. You will need an electric mixer or stand mixer, measuring cups and spoons, and a silicone spatula.

The amount given below is just right for topping a 9x13 cake, brownies, about 12-18 cupcakes, or filling a 2-layered round or square cake. It has a beautiful spreading consistency.

Make the Frosting

Step 1: Mix. Combine 4 ounces (113 grams) of softened cream cheese and ¼ cup (65 grams) of creamy peanut butter in your stand mixer's bowl. Mix until the two are thoroughly blended and have a smooth consistency.

Step 2: Add. Once creamy, add 1 teaspoon of vanilla extract and 1 tablespoon of heavy cream and mix again.

Step 3: Mix in the sugar. Start adding 2 cups (240 grams) of confectioners sugar in ½ cup portions. Blend the frosting until all of the confectioner's sugar has been incorporated, and you have a nice, spreadable consistency.

Step 4: Thicken (Optional). Add more confectioner's sugar, alternating with additional heavy cream as needed, to reach a piping consistency if you want to use this frosting on a layered cake.

💭 Angela's Pro Tips & Recipe Notes

• Use it for piping. To ensure piping consistency, I would add more confectioners and sugar until it is firmer. That way, this superbly flavored frosting can stand up to whatever piping you desire.
• Use your favorite peanut butter. I use Justin's brand natural peanut butter, just because it is a personal favorite. It has a not-quite-smooth consistency, which is why you can see some flecks of peanuts in the frosting.
• Avoid lumpy frosting. Make sure that your cream cheese, peanut butter, vanilla, and cream are very well-creamed together before adding the sugar. This will keep your frosting from becoming lumpy once the confectioner's sugar is added.

🥡 Storing

Because cream cheese is a refrigerated item, this frosting needs to be kept refrigerated. If made ahead of time, simply remove it from the refrigerator and allow it to warm to room temperature again before using.

Store any unused frosting in an air-tight container. Also, keep any decorated or filled cakes refrigerated for best food handling practices. The frosting will keep for up to 3 - 4 days when stored properly.

Due to the dairy content in this frosting, I do not recommend freezing it for long-term storage.

📖 Recipe Card