Peanut butter lovers go nuts for this Fluffy Peanut Butter Frosting. It is simple to whip up and the Milk Chocolate Drizzle is the perfect topper.
It never even crossed my mind to make peanut butter frosting. I know, crazy, but true. Somehow as a child I was just not excited about peanut butter as anything other than something you put on bread or apples.
Sometime in my early 20s I discovered peanut butter and chocolate – then it was off to the races. A few years ago I was making a wedding cake for a friend’s daughter and they asked me to fill it with their treasured family recipe for “peanut butter fluff.” Say what???!!!???
I got the recipe, made up a batch and was blown away! It was essentially a peanut butter buttercream and it was awesome. I have been making it ever since, almost the same way they do. When I frost a cake with peanut butter frosting I just can’t resist a little milk chocolate drizzle on top so I have included those instructions also.
Depending on your passion for drizzling you might have some of the good stuff left over. If so never fear – just eat it or refrigerate the leftovers and warm them up to top your ice cream. It is ridiculously good on cherry ice cream!
Tools In This Post: Every kitchen needs one or two serious whisks that can really get the job done. They should be strong and not floppy! I like this one both for strength and the contoured handle grip.
If you love cake I suggest you check out my Black Magic Cake too. It is fabulous!
- ½ cup salted butter, softened
- 1 pound of powdered sugar
- 1 cup of heavy cream
- 1¼ cups creamy or chunky peanut butter
- 2 tsp. vanilla
- ½ cup salted butter
- ⅓ cup milk
- 4 Tbsp. unsweetened baking cocoa
- 1 pound powdered sugar
- 1 Tbsp. vanilla
- In the bowl of a stand mixer fitted with the whip, beat the butter and powdered sugar on high until creamed.
- Add the heavy cream and beat on medium-low until combined.
- Add the peanut butter and vanilla. Beat on high, scraping sides of bowl as needed until frosting is light and fluffy and completely mixed.
- To make the Milk Chocolate Drizzle: Before starting the drizzle frost your cake or cupcakes because the drizzle needs to go on hot as soon as it is done.
- In a medium sauce pan over medium heat add the butter, milk and cocoa. Whisk until the mixture comes to a simmer and then simmer for 30 seconds.
- Remove pan from heat and whisk in powdered sugar until no lumps remain. Whisk in vanilla and drizzle hot over frosted cake or cupcakes.