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Creamy Peanut Butter Frosting


Adapted from Martha Stewart's Cupcakes

Makes about 3 cups


  •     6 ounces cream cheese
  •     1/3 cup confectioners' sugar
  •     1/2 teaspoon salt
  •     1 cup creamy peanut butter (not natural)
  •     1/2 teaspoon pure vanilla extract
  •     1/2 cup heavy cream


Step 1: Beat cream cheese and confectioners' sugar with a mixer on medium speed.

Step 2: Add salt, then peanut butter, then vanilla.

Step 3: Whisk cream until soft peaks form, and then fold into peanut butter mixture.

Step 4: Use immediately, or cover and refrigerate for up to 2 days. Bring to room temperature, and beat on low speed until smooth before using.

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