Chocolate Peanut Butter Frosting: Silky, Fudge-Level Flavor That Turns Any Treat into a Crowd-Pleaser
This chocolate peanut butter frosting is the ultimate upgrade for anyone who loves a rich, creamy topping with bold flavor. It’s smooth, fluffy, and packed with the perfect balance of chocolate and peanut butter—like a whipped version of your favorite candy. Spread it over brownies, pipe it onto cupcakes, or use it as a filling for sandwich cookies to add a decadent twist to any dessert.
Why You’ll Love This Recipe
- Rich, chocolate peanut butter flavor that tastes like a candy bar.Light, fluffy texture that spreads easily on cakes and cupcakes.
- Uses simple ingredients you probably already have on hand.
- Pairs perfectly with brownies, cookies, or even graham crackers.
- Ready in minutes with no fancy techniques required.
Ingredient Notes
- Salted Butter – Balances the sweetness and enhances both the chocolate and peanut butter flavors. No need to add extra salt.
- Peanut Butter – Use a creamy, no-stir variety like Jif or Skippy for the best consistency. Natural peanut butter can separate.
- Powdered Sugar – Helps create a smooth, pipeable texture. Sift if your sugar is clumpy.
- Heavy Cream – Adds richness and helps whip the frosting into a silky, spreadable consistency.
- Unsweetened Cocoa Powder – Dutch-processed or natural both work, but Dutch will give a deeper chocolate flavor.
Before You Make
Do I need to sift the powdered sugar or cocoa powder?
Sifting isn’t required, but if either is clumpy, it’s a good idea. It helps make the frosting ultra-smooth and easier to whip.
Can I use natural peanut butter in this frosting?
It’s not recommended. Natural peanut butter can separate and affect the texture. Use a creamy, no-stir kind for best results.
How much frosting does this make?
This recipe makes enough to frost 24 cupcakes, a 9×13-inch cake, or a two-layer 8-inch cake generously.
Chocolate Peanut Butter Frosting
Ingredients
- 2 sticks salted butter, softened
- 1/2 cup peanut butter
- 4 cups powdered sugar
- 4–6 tbsp heavy cream
- 1 tsp vanilla
- 2/3 cup unsweetened cocoa powder
Instructions
- In a stand mixer or using a hand mixer, beat the softened butter and peanut butter on medium speed until creamy and smooth.
- Gradually mix in half of the powdered sugar until combined.
- Add the remaining powdered sugar, vanilla extract, cocoa powder, and heavy cream.
- Beat on medium-high speed until the frosting is light, fluffy, and completely smooth.
- If needed, adjust the consistency by adding a splash more cream for a silkier texture or extra powdered sugar for a thicker finish.
FAQ
Can I make this chocolate peanut butter frosting ahead of time?
Yes! Store it in an airtight container in the fridge for up to 5 days. Let it come to room temp and re-whip before using.
Can I freeze this frosting?
Absolutely. Freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temperature and beat until fluffy.
Can I use this frosting for piping?
Yes! It holds its shape well, especially if chilled slightly before piping.
Is this frosting overly sweet?
It’s sweet but balanced by the salted butter and cocoa. You can reduce the sugar slightly for a less sweet version.
Can I use milk instead of cream?
You can, but heavy cream gives a richer, smoother texture. Use less milk to avoid thinning it too much.
Sprinkle of Fun
Whip up this chocolate peanut butter frosting while planning a cozy rom-com movie night. Bake a batch of brownies or cupcakes, frost them with this dreamy blend, and settle in with your favorite feel-good flicks. Bonus points for pajamas, popcorn, and a chocolate-peanut butter snack board to match the mood.
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