Sauces & Condiments
Creating Reese's peanut butter icing that perfectly balances fudgy richness with smooth spreadability is easier than you think—and it only takes 10 minutes. This recipe captures the iconic Reese’s flavor profile while delivering a frosting so versatile it works on cakes, cookies, or even as a dip.
The secret lies in the precise ratio of creamy peanut butter to powdered sugar, ensuring every bite delivers that signature peanut-buttery sweetness without being overly sticky.
What sets this icing apart is its two-stage mixing technique, where we first combine butter and peanut butter to create a smooth base before gradually incorporating powdered sugar and milk. This method prevents graininess and ensures a velvety texture that stays pipeable even in warm kitchens.
Unlike store-bought versions, this recipe uses real peanut butter and high-quality ingredients, so you’ll taste the difference immediately.
The result is a fudgy-smooth frosting with just the right amount of peanut butter flavor—rich enough to satisfy chocolate lovers but balanced enough to work on vanilla cakes. It’s thick enough to hold its shape when piped but still spreads effortlessly, making it perfect for decorating or filling.
The best part? This icing keeps well in the fridge for up to a week, so you can make a big batch and use it all.
For those who love Reese’s but want to experiment, try swapping half the powdered sugar for cocoa powder for a chocolate-peanut butter hybrid, or add a splash of vanilla extract for extra depth. The possibilities are endless, but the foundation stays the same—simple, foolproof, and always delicious. Let’s get started!
Ingredients for reese's peanut butter icing
Eight simple ingredients for that perfect Reese’s peanut butter flavor—no shortcuts here.
| Ingredient | Amount | Notes |
|---|---|---|
| Creamy Peanut Butter 🥜 | 1 cup | Natural, no added sugar preferred |
| Unsalted Butter 🧈 | ½ cup | Softened at room temperature |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth texture |
| Milk 🥛 | ¼ cup | Whole milk for creaminess |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | ¼ tsp | Kosher or fine sea salt |
| Miniature Marshmallows 🍬 | ½ cup | Optional for fudgy texture |
| Reese's Pieces 🍫 | ¼ cup | Chopped for extra flavor |
The peanut butter is non-negotiable. Natural, no-sugar-added gives the best flavor, but regular creamy works in a pinch. Jif or Skippy are solid choices, but brands like Smucker's Natural or Justin's take it to the next level. Butter should be soft—not melted—so take it out 15 minutes before mixing. The powdered sugar? Domino or C&H are fine, but if you've got Confectioners' Sugar from a specialty shop, it's worth it for that ultra-smooth texture. I always sift mine to avoid lumps, especially if I'm using it for decorating.
Short on powdered sugar? Granulated sugar plus extra milk works, but it won't be as light. No vanilla? Vanilla bean paste adds depth, or even a splash of almond extract for a twist. The Reese's pieces are optional but make this taste way more like the real deal—chop them roughly so they melt into the icing instead of staying whole. For a chocolate twist, swap half the powdered sugar for unsweetened cocoa powder. And if you're feeling fancy, add a pinch of espresso powder to deepen the peanut flavor. Trust me, it works.
This icing keeps for 1 week in the fridge, sealed in an airtight container. If it gets too thick, just stir in a splash of milk. For extra fudgy texture, fold in those marshmallows at the end—microwave them 10 seconds first so they melt smoothly. Portion into small jars if you're making multiple batches—piping bags work great for decorating. Freezes for 3 months if you want to prep ahead, but it's best fresh. And if you make extra? Dip apples or pretzels—it’s that good.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe—just peanut butter, butter, powdered sugar, milk, and vanilla. That’s it. No fancy equipment, no stress, and no measuring cups that make you question your life choices (looking at you, ¼ teaspoon of vanilla).
- Rich Without Effort: The moment you mix in that creamy peanut butter with softened butter, you get this velvety, almost too-good texture. It’s not just sweet—it’s got that deep, chocolatey peanut richness that makes you want to lick the spoon.
- Cupcake or Cake Hero: Slather it on vanilla cupcakes, drizzle it over brownies, or frost a sheet cake—it works everywhere. Honestly, I’ve even used it as a filling for peanut butter cookies, and no one ever guessed it wasn’t store-bought.
- Make-Ahead Secret Weapon: This icing keeps for days in the fridge, so I always make a double batch. Spread it on muffins the next morning or save it for a last-minute dessert. Plus, the ingredients cost pennies—powdered sugar and peanut butter stretch further than you’d think.
Step-by-step instructions for Reese's peanut butter icing
This fudgy-smooth icing comes together faster than you can say "Reese's"—here's how to make it perfect every time.
Cream the Peanut Butter and Butter
In a medium bowl, combine the 1 cup creamy peanut butter and 0.5 cup unsalted butter. Use a hand mixer or stand mixer on medium speed and beat for 2-3 minutes until completely smooth and fully blended. You'll know it's ready when the mixture looks uniform with no streaks of peanut butter remaining.
Here's the thing—don't skip this step. The butter needs to fully incorporate with the peanut butter to create that signature creamy texture. If you rush it, you'll end up with a grainy icing that doesn't spread properly. I like to scrape down the sides of the bowl with a spatula every 30 seconds to ensure everything gets mixed evenly.
Gradually Add Powdered Sugar
With the mixer running on low speed, begin adding the 3 cups powdered sugar in batches. I find it works best to add about ½ cup at a time while mixing continuously. This prevents a powdery mess from forming in your bowl.
After each addition, let the mixture combine completely before adding more. You're aiming for a thick, spreadable consistency—not too runny, but not stiff either. If it gets too thick, we'll adjust it with milk in the next step. The key here is patience—rushing the sugar addition can lead to lumps that are impossible to fix later.
Incorporate Milk and Flavorings
Add the 0.25 cup milk, 1 teaspoon vanilla extract, and 0.25 teaspoon salt to the mixture. Increase the mixer speed to medium and beat for another 2 minutes until everything is fully incorporated and the icing is completely smooth.
This is where the magic happens—the milk helps balance the richness of the peanut butter and butter while the vanilla and salt round out the flavors. Taste a small spoonful at this stage. If it needs more sweetness, you can add a little more powdered sugar, but usually, the 3 cups is just right for that perfect balance between rich and sweet.
Fold in Marshmallows and Reese's Pieces
Using a spatula, gently fold in the 0.5 cup miniature marshmallows and 0.25 cup chopped Reese's Pieces. Be careful not to overmix here—just enough to distribute them evenly throughout the icing. You want those marshmallows to stay soft and gooey, not melted into nothing.
This is the step that makes this icing special. The marshmallows add that fudgy texture that everyone loves, while the Reese's Pieces give it that signature crunch and extra peanut butter flavor. If you're feeling fancy, you can even warm the icing slightly (just until it's spreadable) to help the marshmallows soften more, but it's not necessary. The icing should be thick enough to hold its shape when spread but still smooth and creamy.
Test and Adjust Consistency
For the perfect consistency, spoon a small amount of icing onto a plate and let it sit for 1-2 minutes. If it spreads too much, you'll need to add a bit more powdered sugar—about 1 tablespoon at a time—while mixing continuously. If it's too thick, add a splash of milk—about 1 teaspoon at a time—until you reach that ideal spreadable texture.
Your icing should be thick enough to hold its shape when spread on a cake but still smooth enough to pipe if you're decorating. The ideal consistency means it won't be too runny to drip down the sides, but it should still be easy to spread with a spatula. Once you've got it just right, it's ready to use—whether you're frosting a cake, filling cupcakes, or just dipping cookies for a quick treat.
Pro Tips For Making Reese'S Peanut Butter Icing
- Warm the Peanut Butter: Dump that cold peanut butter straight into your mixing bowl and you’re asking for a fight. Microwave it for 10–15 seconds first—just until it’s soft enough to stir smoothly. Trust me, you’ll avoid lumps and save yourself from scraping the bowl later.
- Measure Butter Cold: Unsalted butter straight from the fridge is your friend here. If you cut it into small cubes and let it sit at room temp, it’ll melt unevenly and thin out your icing faster than you can say “overworked frosting.” Keep it cool, keep it solid.
- Sift That Sugar: Powdered sugar clumps like a gossip at a family reunion. Sift it directly into your bowl before adding anything else—no need to sift again later. This keeps your icing light and spreadable, not grainy and stubborn.
- Add Milk Gradually: Dumping in all the milk at once turns your icing into a sad, runny puddle. Start with 1 tablespoon, mix, then add more a teaspoon at a time until it’s just right. You’re aiming for pipeable, not pourable.
Perfect pairings for this reese's peanut butter icing
Cake Pairings
This icing is a dream come true for yellow or vanilla cakes—the peanut butter flavor complements the buttery sweetness perfectly. I love using it on a pound cake or carrot cake for extra moisture.
For a showstopper, pipe swirls on top of a chocolate cake to create a peanut-butter-chocolate fusion that’s irresistible. 💛
If you're feeling adventurous, try spreading it between layers of funfetti cake for a surprise peanut butter filling. The contrast of the colorful sprinkles with the smooth icing is pure magic. For a lighter option, pair it with a angel food cake—the airy texture balances the richness beautifully.
Cookie Dips
This icing isn’t just for cakes—it’s the ultimate cookie dip! Warm up chocolate chip cookies or peanut butter cookies and dip them halfway into the icing. Roll in crushed peanuts or sprinkles for extra flair. I also love dipping pretzels or apple slices for a sweet-and-salty twist. 🍪
For a fun twist, spread the icing on sugar cookies and top with mini Reese’s cups or chopped peanuts before baking at 350°F for 8-10 minutes. The result? Crispy edges with gooey peanut butter centers—like a cookie version of Reese’s!
Cupcake Filling
Fill vanilla or chocolate cupcakes with this icing for a decadent twist. Use a piping bag to create a swirl effect or just spoon it in for a rustic look. Top with a whole Reese’s cup or a drizzle of melted chocolate for a showstopping finish. 🧁
For extra indulgence, layer it with whipped cream or vanilla frosting in a cupcake. The peanut butter flavor cuts through the sweetness, making every bite more exciting. I also love adding a sprinkle of sea salt on top to balance the sweetness.
Dessert Toppings
Use this icing to elevate ice cream sundaes—drizzle it over vanilla ice cream and top with crushed peanuts or chocolate syrup. It’s like a Reese’s peanut butter cup in sundae form!
For a milkshake upgrade, blend it into a peanut butter milkshake with banana and milk for a creamy, dreamy treat. 🍦
Drizzle it over pancakes or waffles for a breakfast dessert that’s pure comfort food. The peanut butter flavor pairs surprisingly well with maple syrup and whipped cream. You can even spread it on toast with a sprinkle of cinnamon for a sweet morning treat.
Nutrition facts
Frequently asked questions
Can I make this icing without powdered sugar?
Yes! Swap the 3 cups powdered sugar for 2 cups granulated sugar plus 1 tablespoon corn syrup or honey to help dissolve it. You'll also need to add 1-2 extra tablespoons of milk since granulated sugar absorbs more liquid. The texture will be slightly denser but still delicious. For a smoother result, mix the sugar with the milk first before adding to the peanut butter base.
Why did my icing turn grainy?
Graininess usually happens when powdered sugar clumps or butter isn't fully softened. Always sift your powdered sugar first, and make sure your butter is softened at room temperature (not melted). Mix on low speed when adding sugar, and scrape the bowl often. If it's already grainy, try blending with a hand mixer for 1-2 extra minutes while adding 1 tablespoon milk at a time until smooth.
How do I make this icing thicker for piping?
For a firmer consistency, add 1-2 tablespoons powdered sugar at a time while mixing continuously. Test by spooning a small amount onto a plate—if it spreads too much within 1-2 minutes, keep adding sugar. For decorating, aim for a texture similar to toothpaste: thick enough to hold shapes but still spreadable. If it gets too stiff, warm it gently (30 seconds in microwave) and thin with ½ teaspoon milk at a time.
Can I use this icing for no-bake desserts?
This icing works perfectly for no-bake treats like trifles, cheesecake layers, or icebox cake. For trifles, layer it between sponge cake and whipped cream, then top with crushed peanuts. For icebox cake, spread it between layers of graham crackers and chill for 4 hours. The peanut butter flavor holds up beautifully in cold desserts—just let it sit at room temperature for 10 minutes before using to make it more spreadable.
What's the best way to store leftover icing?
Transfer to an airtight container and refrigerate for up to 1 week. If it thickens, stir in 1 teaspoon milk at a time until smooth. For longer storage, freeze in 1-tablespoon portions for up to 3 months. Thaw overnight in the fridge before using. Pro tip: Keep a small jar in your pantry for quick cookie dips—it stays fresh for 2 weeks at room temperature if sealed tightly.