Peanut butter is one of my favorite flavors. I add it to my oatmeal, my yogurt (Strange, I know! But I swear it’s delicious with honey!!), and I love baking with it! I’ve made several cakes with peanut butter in the past, including my next level honey roasted peanut butter cake, and my PB&J cake!!
While I’ve used peanut butter buttercream on a lot of my cakes, I’ve never really shared my go to recipe! It’s really just adding some peanut butter to my classic american buttercream, but the peanut butter really thickens the frosting! I add in some additional heavy cream and egg whites as well, to make it more spreadable, and easier to frost with.
The Best Peanut Butter Frosting
This is my go to peanut butter buttercream recipe! It’s really just adding some peanut butter to my classic american buttercream, but the peanut butter really thickens the frosting! I add a touch more heavy cream and a tiny bit of egg whites to thin it out, and make it nice and smooth.
- 1 1/2 cups unsalted butter (room temperature)
- 1/2 cup creamy peanut butter
- 8 cups powdered sugar
- 1 tsp salt
- 1/3 cup heavy cream
- 1 tbsp pasteurized egg whites (room temperature)
Beat the butter and peanut butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
Once fully mixed, add in the egg whites and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
If you are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!
When using this to frost my go-to chocolate layer cake recipe (which can be used to make four 7 inch or 8 inch cake layers) I usually make 1.5 – 2 batches, depending on how I’m decorating the cake.