Super easy to make, this chocolate-peanut butter frosting works beautifully on cakes, cupcakes or cookies. It isn’t overly sweet because it uses only a small amount of powdered sugar, and it spreads smoothly. I prefer dark or semisweet chocolate, but feel free to use what you like.
Quick frosting
The mix of peanut butter and chocolate, plus how fast it comes together, makes this a go-to frosting.
Originally developed to top a rich chocolate potato cake, this frosting is versatile enough for cookies and cupcakes.
I often use a simple ganache swipe when making quick chocolate cookies, but this peanut butter-chocolate version is equally useful as a frosting or filling for layer cakes and other baked treats.
Make it ahead and store covered in the refrigerator for up to a week.
Steps to make it
Peanut butter
The type and temperature of the peanut butter affect the final texture. Use peanut butter at room temperature so it blends smoothly with the chocolate and cream.
Smooth frosting
Add powdered sugar a few tablespoons at a time, or more cream, until you reach the consistency you want. Stir until the frosting is smooth and evenly colored.
The amount of powdered sugar needed varies a lot depending on the thickness of the peanut butter and cream—sometimes you won’t need any at all.
Ready to use
The ideal texture is thick but spreadable. If you want to pipe decorations, fold in more powdered sugar to stiffen it—this will make it a bit sweeter.
Store covered in the refrigerator for up to a week; bring to room temperature and rewhip briefly if it firms up.
Uses
Frosting cakes: a small offset spatula makes spreading over sheet or layer cakes quick and neat, though a smooth knife will also work well.
Piping: for cupcakes or decorations, use a piping bag and adjust the frosting to a firmer consistency by adding powdered sugar as needed.
Cookies: a layer on top of chocolate cookies is a delicious option—this frosting pairs especially well with fudgy or cakey cookie bases.
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Quick Chocolate Peanut Butter Frosting
Ingredients
US Customary – Metric
- 1 cup peanut butter, at room temperature
- 2 ounces semisweet chocolate, melted
- 3 to 4 tablespoons whipping cream
- ⅓ cup powdered sugar, optional, see notes below
Instructions
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Melt 2 ounces semisweet chocolate with 2 tablespoons of cream in the microwave or over a double boiler until smooth.
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Stir the melted chocolate and cream into 1 cup room-temperature peanut butter, then add the remaining cream and mix until homogenous.
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If you need a firmer texture, add up to ⅓ cup powdered sugar a few tablespoons at a time until you reach the desired consistency. For piping, add powdered sugar gradually until it holds shape.
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Spread or pipe the frosting onto cooled cakes, cupcakes, or cookies. Store covered in the refrigerator and bring to room temperature before serving if chilled.
Notes
Powdered sugar: Add more or less depending on whether you want a spreadable or firmer frosting. You may not need any if you prefer a looser texture.
Chocolate: Semisweet works well for balance. Use milk chocolate for a sweeter result or bittersweet to intensify the chocolate flavor; adjust powdered sugar and cream to achieve the right texture.