Peanut Butter Cream Cheese Frosting without butter is a silky, whipped frosting made from peanut butter and cream cheese. Its balanced sweet-tangy flavor and light, fluffy texture make it ideal for cupcakes, layer cakes, brownies, or as a dip for snacks.
Frosting can make or break a cake. When a cake is a little dry or lacks flavor, a great frosting can elevate the whole dessert. If you prefer a generous frosting-to-cake ratio, this recipe will likely become a favorite.
This version was developed as a lighter alternative to traditional butter-based frostings by swapping butter for whipped cream. The cream lightens the texture and helps stabilize the frosting while cream cheese provides tang to balance the sweetness of the peanut butter and powdered sugar.
Why choose peanut butter with cream cheese?
Peanut butter brings rich, nutty flavor, but on its own it can taste overly sweet or heavy. Cream cheese introduces a subtle tang that cuts through the sweetness and creates a more balanced frosting. Combining the two gives you a fluffy, flavorful topping without the heaviness of a butter-based cream.
Whipped peanut butter frosting — the idea
Butter stabilizes many frostings, but it also adds density. Replacing butter with cold whipping cream produces a lighter, more airy frosting. Whipped cream adds body and stability while keeping the final texture soft and pipeable when handled correctly.
Ingredients
- 8 oz (250 g) cream cheese, cold — use full-fat block cream cheese, not the tub spreadable type.
- 130 g (1 cup) icing sugar — also called powdered or confectioners’ sugar; sift before using.
- 1 cup (240–270 g) smooth peanut butter — smooth gives the creamiest texture for frosting and piping.
- 150 ml (3/4 cup) whipping or heavy cream — cold; chill the bowl and beaters if possible for best results.
- 1 tsp vanilla extract
Best peanut butter for this frosting
Smooth, commercial-style peanut butter is recommended for a consistent, silky texture. Crunchy peanut butter can make mixing and piping more difficult. Natural peanut butter with separated oil is not ideal due to lower overall fat and a looser consistency.
Should cream cheese be cold or room temperature?
For this recipe, start with cold, full-fat block cream cheese. Cold cream cheese whips into a smooth, stable base without turning runny. If the cream cheese is too soft, over-beating combined with icing sugar can release moisture and make the frosting loose. Beat just until smooth—about a minute—then move on to the next ingredients.
How to avoid runny frosting
- Use cold cream cheese straight from the fridge.
- Do not over-beat the cream cheese; one minute is usually sufficient to remove lumps.
Step-by-step instructions
1. Sieve the icing sugar twice and set it aside.
2. In a bowl, beat the cold cream cheese on medium speed until smooth and lump-free, about one minute.
3. Add the smooth peanut butter and beat until blended, scraping the bowl as needed.
4. Add the sifted icing sugar and mix until incorporated; the mixture will thicken.
5. Beat in the cold whipping cream and vanilla extract until stiff peaks form and the frosting holds its shape.
This frosting comes together in minutes and offers a wonderful peanut butter-cream cheese flavor perfect for many desserts.
Storage
- Store leftover frosting in an airtight container in the refrigerator for up to one week.
- Freeze for up to three months; thaw overnight in the fridge before using and rewhip briefly if needed.
- If the frosting separates after chilling, stir or rewhip until smooth.
Baker’s tips
- Use cold cream cheese and whip only until lump-free.
- Choose full-fat cream cheese for best texture and flavor.
- Sift the icing sugar at least twice to prevent grit and ensure smoothness.
- Scrape the bowl between steps to incorporate all ingredients evenly.
- Use smooth peanut butter for an even, pipeable consistency.
- If using a stand mixer, use the paddle attachment rather than the whisk to avoid over-aerating the cream cheese.
Ways to use this frosting
This versatile frosting works as a spread, a reliable filling for layer cakes, or for piping decorative swirls on cupcakes and cookies. It pairs exceptionally well with chocolate cake, banana cake, cinnamon cake, brownies, and peanut butter cookies. It also makes a delicious dip for pretzels or fruit.
Frequently Asked Questions
This recipe yields enough to fill and frost a two-layer 8- or 9-inch cake or to pipe swirls on about 12 cupcakes.
Yes. When beaten to stiff peaks the frosting will hold shapes for piping and is also suitable for filling and covering cakes.
It holds its shape but is lighter than classic cream cheese frosting. To thicken, ensure the cream cheese is cold and the whipped cream is beaten to stiff peaks. Avoid over-beating the cream cheese.
Common causes are using tub-style or low-fat cream cheese, starting with overly soft cream cheese, over-beating, adding too much icing sugar (which can cause longer mixing), or using warm or under-whipped cream.
If the frosting is slightly loose, chill it for 20–30 minutes and then beat briefly. In many cases, severe separation is difficult to fully correct without starting over.
Recipe card
Easy Peanut Butter Cream Cheese Frosting without butter
Ingredients
- 130 g (1 cup) icing sugar
- 8 oz (250 g) cream cheese, cold
- 240 g (1 cup) smooth peanut butter
- 150 ml (3/4 cup) whipping cream, cold
- 1 tsp vanilla extract
Instructions
- Sift the icing sugar twice and set aside.
- Beat cold cream cheese for about a minute until smooth and lump-free.
- Add peanut butter and mix until combined, then add the icing sugar and beat until incorporated.
- Fold in or beat the cold whipping cream and vanilla until stiff peaks form.
- Use to fill, frost, or pipe decorations on cakes and cupcakes.
Notes
- Use cold full-fat block cream cheese and whip only until lump-free.
- Sift the icing sugar to ensure a smooth texture.
- Use smooth peanut butter and a paddle attachment if using a stand mixer.
- Nutrition values are for the frosting only.