Jif peanut butter frosting is a creamy, pipeable buttercream made by beating Jif peanut butter with butter, powdered sugar, vanilla, and a little milk. It balances salty-sweet peanut flavor with a soft texture that works on cakes, cupcakes, cookies, and brownies, and you can adjust the milk to make it spreadable or firm enough to pipe.
Ingredients
- ½ cup (113 g) unsalted butter, softened to room temperature
- 1 cup (258 g) Jif creamy peanut butter
- 3 cups (360 g) powdered sugar, sifted if lumpy
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon (0.75 g) fine salt
- 3 to 5 tablespoons (45 to 75 ml) milk, preferably whole or 2%, divided
Instructions
- Set the butter out for about 30 minutes, until it is soft enough to press with a fingertip but still holds its shape. Measure the remaining ingredients while it softens. If the butter is very cold, it will leave small firm pieces in the frosting; if it is greasy or partly melted, the finished frosting can turn loose.
- Put the softened butter and Jif peanut butter in a large mixing bowl. Beat with a hand mixer on medium speed, or use a stand mixer with the paddle attachment, for about 2 minutes. Stop once or twice to scrape the bowl and beater. The mixture should look smooth and evenly blended, with no visible streaks of butter.
- Add the powdered sugar in three additions, mixing on low speed after each one so the sugar does not puff out of the bowl. Add the vanilla and salt with the final portion. Once the sugar is mostly incorporated, scrape down the sides and beat on medium for about 1 minute. The mixture will be thick at this stage; that is expected.
- Add 3 tablespoons (45 ml) of milk, one tablespoon at a time, mixing on low after each addition. Beat for about 2 minutes on medium until the frosting looks creamy and holds a soft peak. For a firmer frosting to pipe, stop here or use less milk. For easier spreading, add more milk a teaspoon at a time until a spatula glides across the surface without tearing the cake.
- Check the flavor and texture. If you want a slightly saltier finish, mix in a tiny pinch of salt; if you prefer sweeter frosting, add powdered sugar a tablespoon at a time. Beat only until the adjustment is incorporated. Overmixing after the milk goes in can make the frosting softer than intended.
- Use the frosting right away, or cover the bowl while you prepare the cake. This batch makes about 3½ to 4 cups, enough to frost a 9-by-13-inch (23-by-33-cm) cake, fill and cover a two-layer 8-inch (20-cm) cake with a modest coating, or top about 24 cupcakes with a moderate swirl. A tall bakery-style cupcake swirl may use more frosting per cake.
Tips
- Choose the right peanut butter. This recipe is written for conventional, creamy Jif, which has a stable texture and blends consistently with butter and sugar. Natural peanut butter can separate and vary in thickness; if you use it, stir it thoroughly first and expect to adjust the milk or powdered sugar. The frosting may also be less smooth.
- Bring the butter to the right temperature. Softened butter should give slightly when pressed, not feel oily or look shiny. If you forgot to set it out, cut it into small cubes and let it stand for 10 to 15 minutes. Avoid melting it, since melted butter will not trap air in the same way and can leave the frosting slack.
- Add liquid gradually. Peanut butter brands and powdered sugar can differ a little in thickness, so the full 5 tablespoons of milk may not be necessary. Start with 3 tablespoons, then add only enough to reach the texture you need. For a frosting that has become too loose, beat in powdered sugar a tablespoon at a time.
- Keep the sugar cloud under control. Mix powdered sugar in on low speed and use a deep bowl. Sifting is useful if the sugar has hard clumps, but it is not essential when it is already fine and free-flowing. Scraping the bowl between additions helps prevent sugary pockets along the bottom and sides.
Serving Suggestions
Spread this frosting over chocolate, yellow, banana, or spice cake; peanut butter and chocolate are especially compatible, while banana and spice cakes make the peanut flavor feel rounder and less sweet. It also works as a filling between cake layers, provided the cake is completely cool before assembly. Warm cake softens the butter in the frosting and can make the layers slide.
For cupcakes, use an offset spatula for a simple, even layer or a piping bag with a large round or open-star tip for a defined swirl. The frosting is thick enough to pipe when you use the smaller amount of milk. Spread it over brownies or sandwich it between soft cookies for a richer dessert. If you are frosting a very sweet cake, a thin layer gives a better balance than a thick coating.
Variations
Chocolate peanut butter frosting: Beat in ¼ cup (20 g) unsweetened cocoa powder with the powdered sugar. Cocoa absorbs moisture, so add milk a teaspoon at a time until the frosting is smooth. For a deeper chocolate flavor, use Dutch-process cocoa; it will taste darker and less sharp than natural cocoa.
Extra peanutty: Replace 2 tablespoons (24 g) of the powdered sugar with 2 tablespoons (16 g) finely ground, unsalted roasted peanuts. The texture will be slightly less silky, so this version is best spread with a spatula rather than piped through a small decorative tip. A sprinkle of chopped peanuts on top adds crunch without changing the frosting.
Less sweet: Start with 2½ cups (300 g) powdered sugar, then add more only if the frosting is too soft or not sweet enough for your taste. It will have a stronger peanut flavor and a softer structure, so chill it briefly if you need to pipe it. Do not remove all the sugar: it contributes both sweetness and body.
Dairy-free option: Use a plant-based butter stick and an unsweetened, neutral plant milk in place of dairy butter and milk. Choose a firm baking-style vegan butter rather than a soft tub spread, which can make the frosting loose. Flavor and firmness can vary by brand, so add the milk slowly and chill the frosting if needed.
Storage and Reheating
Transfer leftover frosting to an airtight container and refrigerate it for up to 5 days. Refrigerate frosted cakes or cupcakes within 2 hours; their safe storage time can also depend on the cake and any other fillings or toppings. Before serving, let the frosting sit at room temperature for about 30 to 45 minutes, then stir or beat it briefly until spreadable again. This is softening, not reheating; direct heat can melt the butter and make the mixture greasy.
For longer storage, freeze the frosting in a freezer-safe airtight container for up to 2 months. Thaw it overnight in the refrigerator, then let it soften at room temperature and beat briefly to restore a smooth texture. If it looks slightly separated after thawing, continue beating and add a teaspoon of milk only if it remains too stiff. Do not leave frosting or frosted desserts at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use Jif crunchy peanut butter?
Yes. The frosting will have small peanut pieces and a less uniform texture, which is pleasant for spreading on brownies or cookies. For piping, creamy Jif is a better choice because peanut pieces can clog a small decorating tip or interrupt a smooth swirl.
Why is my peanut butter frosting too thick?
It may need more milk, or the butter may have been too cool when you mixed it. Add milk one teaspoon at a time and beat briefly after each addition. If the frosting is cold from the refrigerator, let it stand at room temperature first; adding lots of milk to cold frosting can make it too soft once it warms up.
How do I fix frosting that is too runny?
First chill it for 10 to 15 minutes, then beat it briefly and check again. If it is still loose, add powdered sugar one tablespoon at a time. Too much milk or butter that was partly melted is a common cause, so make small adjustments rather than adding a large amount of sugar at once.
Can I make this frosting ahead?
Yes. Make it up to 5 days ahead and keep it covered in the refrigerator, or freeze it for up to 2 months. Allow enough time for it to soften before frosting; cold buttercream is difficult to spread evenly. Beat it briefly after softening so it regains a creamy consistency.
Will this recipe cover a layer cake?
It makes about 3½ to 4 cups, which can fill and lightly cover a two-layer 8-inch cake. If you want a thick coat, decorative piping, or a larger cake, make 1½ times the recipe. Keep the finished cake level and fully cooled before filling and frosting so the peanut butter mixture does not soften or slide.
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