• 1 Rating

I came up with this recipe for us folks who want amazing frosting but don't want to use confectioners' sugar! I wanted to create something fluffy, creamy, and delicious. My friends and family rave over this frosting! It goes perfectly with chocolate cake.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat sugar and butter together in a large bowl using an electric mixer on medium speed until smooth and no longer gritty, about 5 minutes. Add peanut butter, cream, and vanilla extract to the butter mixture. Beat on medium speed until frosting is well-mixed and smooth, 5 to 7 minutes.

  • Transfer frosting to an airtight container and refrigerate until firm, 1 to 2 hours.

Cook's Notes:

Replace the white sugar with 2 cups sugar substitute (such as Splenda(R)) if desired.


This recipe makes enough frosting to cover two 9-inch cake rounds, 16 cupcakes, or one 9x13-inch sheet cake.


Keep frosted cupcakes or cakes refrigerated until serving.

Nutrition Facts

182.8 calories; 2.9 g protein; 15 g carbohydrates; 23.8 mg cholesterol; 80.4 mg sodium. Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0