Foolproof Peanut Butter Frosting
Yields 34 ounces of frosting, or enough to frost 3 cake layers (or a standard 2-layer cake with enough leftover for a half batch of cupcakes).


  • 1 cup (10 ounces) creamy peanut butter
  • 1 cup (8 ounces) butter, softened to room temperature (I use salted)
  • 3 1/2 cups (14 ounces) powdered sugar
  • 1/4 cup (2 ounces) milk
  • 1 tablespoon vanilla extract


  1. In a large mixing bowl, beat the peanut butter and butter until creamy.
  2. Add about half of the powdered sugar and blend well.
  3. Add the milk and vanilla. Blend again.
  4. Beat in the remaining powdered sugar until the mixture is fluffy and smooth.

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