Peanut Butter Cream Cheese Frosting

4.98 from 39 votes

Light, fluffy peanut butter cream cheese frosting recipe perfect for cakes and cupcakes

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Servings: cups

Calories: 1523kcal

In a stand mixer, fitted with a paddle attachment, cream the butter until smooth. Add in the cream cheese.
Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Mix in the vanilla extract. Add in a pinch of salt. Mix until smooth and creamy.
Add peanut butter and mix until smooth and creamy.
Use immediately or store in the refrigerator for 4 days, or freeze for up to 2 months.

Tools: Electric Mixer | Spatula
Storage: I make it up to a week ahead of time and store in the refrigerator for one week and then remix until consistency is reached. You can also freeze this frosting up to 3 months. When ready to use, thaw the frosting overnight in the refrigerator.
Amount of peanut butter: If you want more of a "cream cheese flavor" I would recommend using 3/4 cup. Add 3/4 cup and taste it. If you want more peanut butter then add the additional 1/4 cup!
Type of peanut butter: I recommend smooth peanut butter that you do not have to stir. I haven't tried it with chunky peanut butter but I think it would also be delicious!