Peanut butter cream cheese frosting is smooth and rich. It is perfect for spreading over cakes, cupcakes, and cookies. It can even hold up to simple piping.
If you are looking for a rich, creamy peanut butter frosting, you are in the right place. This recipe is super simple to make and is the perfect amount for an 8 – or 9-inch layer cake, a 9×13-inch cake, or 24 cupcakes.
A good frosting can take a dessert from good to great. There are so many different flavors and types to try. I don’t think we can ever run out of ideas!
I have had peanut butter cream cheese frosting on my list of things to try for a while now. Then my grandma gave me some old cookbooks and recipe clippings recently, and I stumbled upon a recipe for just that.
It felt like fate when I saw there was condensed milk in the recipe as well. The stars were aligned, and so were all of my favorite ingredients, so I knew I had to make it!
The results were every bit as good as I had hoped. It was perfect over a chocolate cake, but it would also be wonderful with so many other cake flavors.
Tips and Tricks
There are very few ingredients and steps in this recipe, so it is hard to go wrong. But following these simple tips will help to make sure you get the creamiest frosting.
Make sure your cream cheese is full fat bar cream cheese. Don’t use whipped from a tub.
Allow the cream cheese to come to room temperature and soften. Then beat the cream cheese well to make sure there are no lumps.
Add the condensed milk a little at a time to start with. If you add the whole can at once, any remaining cream cheese lumps will be near impossible to smooth out.
Once you have beaten in the first few condensed milk additions and the mixture is smooth, you can go ahead and mix in what is left in the can. The mixture will seem really loose at this point, and that is ok.
Make sure your peanut butter is a standard jar of peanut butter. You want it to be stabilized and not the kind you have to stir before using.
As you mix in the peanut butter, the frosting will get thick and will be the perfect consistency for spreading. You can pipe some simple designs with it as well, but I don’t know if I would rely on it to do intricate decorations.
Cover and refrigerate the cake to help set the frosting. Store in the refrigerator until about an hour before you are ready to serve.
Cakes That Would Go Well With This Peanut Butter Frosting
More Peanut Butter Favorites
If you are a peanut butter lover, you are my kind of person. A jar of peanut butter doesn’t last very long at our house.
For some more fluffy cream cheese and peanut butter recipes, try making a no bake peanut butter pie with Oreo crust. Or make a chocolate peanut butter ice cream cake if you are in the mood for something frozen.
Did you make this recipe? Please leave a review in the recipe card below!
Peanut Butter Cream Cheese Frosting
- 8 oz. cream cheese softened
- 14 oz. sweetened condensed milk
- 1 cup creamy peanut butter
- In a medium mixing bowl, beat cream cheese until smooth and fluffy.
- Add a few tablespoons of condensed milk, mixing until fully incorporated.
- Add a few more tablespoons of condensed milk, and mix until combined. Be sure to scrape the sides of the bowl to make sure there are no lumps.
- Add the remining condensed milk and mix until uniform. The mixture will be a little loose.
- Mix in the peanut butter until smooth and creamy.
- Use right away or refrigerate until ready to use.