Some of y’all might remember that Jim Bovard is a peanut butter connoisseur. I really like the stuff too, as long as we’re talking real peanut butter, the kind without added sugar and that requires stirring to get the peanut oil put back into suspension.

After my conversation with Jim turned to peanut butter, I began private negotiations to get some recipes out of him. His, er, terms being a little too high for me, I set out to create my own peanut buttery goodness. And I think I’ve done a good job with my first effort—a peanut butter frosting that’s easy, has only five ingredients, and tastes wonderful. Best of all, it doesn’t contain loads of confectioner’s sugar.

Sunni’s Peanut Butter Frosting recipe


1 C. best quality natural peanut butter, smooth or chunky (real PB, not processed stuff like Jif or Skippy), stirred thoroughly before measuring
1/4–1/2 tsp. salt
1/2 C. honey
1/2 tsp. vanilla
1/4 C. butter, barely softened

Add salt to peanut butter and stir well to blend. Taste and add more salt if necessary to heighten the peanut butter flavor. Add honey and vanilla; stir. Add butter and beat to combine well.

Makes enough frosting for one large sheet cake, or an 8– or 9-inch layer cake.


Notes: The texture of the butter is important for the overall texture of the frosting: if it’s too soft, the frosting will be soft as well; but if it's hard and cold, it will not blend well with the other ingredients. It should be just soft to the touch.
Don’t skimp on the salt! Natural peanut butter makers seem to have been thoroughly cowed by the salt ninnies; as a result their product often tastes dull. The right amount of salt perks the flavor right up and adds a lovely dimension to this frosting, while also helping to cut the sweetness.