Peanut Butter Buttercream

Peanut butter is one of my favorite flavors, so it’s about time I share my peanut butter buttercream recipe.

I love peanut butter so much, I add it to my oatmeal, and even my greek yogurt. Strange, I know! But I swear it’s delicious with honey.

More importantly, 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!!

Peanut Butter and Jelly Layer Cake

I’ve also used it in my variety sheet cake, and my buckeye-inspired chocolate peanut butter cake.

My Secret Ingredient

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!

image of a batch of peanut butter buttercream made using a kitchenaid

I add in some additional heavy cream and pasteurized egg whites as well, to make it more spreadable, and easier to frost with.

They also make the texture of the frosting a bit lighter and fluffier.

It’s perfect for frosting cakes, or piping on cupcakes.

Pick The Right Peanut Butter

One quick note around this recipe! It doesn’t work quite as well with natural peanut butter.

I find that because they separate more easily, they can throw off the consistency of the buttercream. This can result in a messy broken buttercream.

Cutting into this buckeye chocolate layer cake, frosted with my peanut butter buttercream

I generally use creamy peanut butter (like JIF or Skippy), and they incorporate really well into the frosting.

That being said, you can definitely experiment with your favorite peanut butter to see what works best for you!

Just be sure to use a creamy peanut butter, or else you won’t be able to pipe or smooth this frosting.

Snickers Drip Cake

Let Me Know What You Think!

If you try out this peanut butter buttercream recipe, please be sure to tag me @chelsweets and use the #chelsweets so I can see your creations

When using this to frost my go-to chocolate layer cake recipe, I usually make 1.5 – 2 batches, depending on how I’m decorating the cake.

Yield: 7

Peanut Butter Frosting

image of buckeye cake being cut into to show it's peanut butter frosting and tender chocolate cake layers

This delicious peanut butter buttercream recipe is packed with flavor, and so easy to make! It's perfect for frosting cakes, or piping on cupcakes

Prep Time 10 minutes
Total Time 10 minutes


  • 1 1/2 cups unsalted butter, room temperature (339 grams)
  • 1/2 cup cream peanut butter (125 grams)
  • 7 cups powdered sugar (907 grams) - or a 2 lb bag
  • 1 tsp salt (6 grams)
  • 1/3 cup heavy cream (or whipping cream) (75 grams)
  • 1 Tbsp pasteurized egg whites (15 grams)


  1. Beat the butter and peanut butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Mix in the salt on a low speed
  2. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
  3. Add in the egg whites.
  4. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 
  5. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  6. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reach the desired colored


This recipe makes about 7 cups of frosting, which is enough to frost an 8-inch layer cake or frost about 3 dozen cupcakes.

If you are making frosting for a cake, it is important to mix the buttercream on the lowest speed 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.

You can also stir the frosting in a bowl with a rubber spatula, pushing it from side to side, to get rid of any air bubbles.This will make it easier to get super smooth sides on your cake!

I usually make 1 1/2 batches of frosting to stack and frost a seven or eight inch cake.

Nutrition Information



Serving Size


Amount Per Serving Calories 977Total Fat 52gSaturated Fat 32gTrans Fat 0gUnsaturated Fat 17gCholesterol 136mgSodium 373mgCarbohydrates 131gFiber 0gSugar 128gProtein 2g

30 thoughts on “Peanut Butter Buttercream

  1. I’m curious why you need the egg whites. Won’t just adding the extra bit of heavy cream do the trick to help smooth the buttercream out??

    1. it just makes the buttercream a bit more silky! You can omit them if you don’t want to use them though

    1. Definitely! Once it’s frosted, the buttercream locks in the all the moisture and keeps the layers fresh. It can definitely be made a couple days in advance! The buttercream will crust, but that’s normal with american buttercream due to the high sugar content 🙂

  2. Hey! I’m going to be making your chocolate cakes in 7inch rounds. How much of this peanut butter frosting will I need to make to cover it fully? Also what’s the cup to grams measurements please, I’m in the UK. Thanks!

    1. I’m working on updating my recipe cards and adding grams to a lot of my posts right now, so hopefully I’ll have the grams included soon!! I usually use about 1-1.25 batches of frosting on a cake, but will make 1.5 batches of frosting to be safe! the leftovers keep in the fridge for weeks 🙂

  3. How do I know if the egg whites are pasteurized? I’m assuming if it in the carton they are? I can never seem to find anything that says pasteurized.

    1. Hi Deborah,

      I believe almost all egg whites that come in cartons are pasteurized! But usually they state it somewhere on the container. I’ve never found a carton of egg whites that wasn’t pasteurized here in NYC, so I assume that’s the way it is elsewhere too. Hope that helps!

  4. Hi! Love the recipes! But I was comparing the ABC and the peanut butter… both say 7 cups but one says a 1lb bag and the other a 2 lb bag. Just wanted to make sure this was just a typo. I googled lol and it says there are 8 cups in a 2 lb bag but that could vary in sure.

    1. Ahh thank you for pointing this out! I just did a mass update of my recipe cards, and it was a typo! It’s updated now to say a 2 lb. bag. Thanks Megan!! <3

  5. Hi I watched the video and you added 2 tbsp of vanilla, however on your site with the list of ingredients vanilla isn’t listed. Which one is correct to use with or without Vanilla?

  6. Hi I watched your you tube Video and you added 2 tbsp of vanilla, however on here the vanilla isn’t listed as one of the ingredients. Which is correct to use with or without vanilla?

    1. Hi Ann! After a bit more recipe testing, I realized the vanilla didn’t really change the flavor much, so i decided to edit the recipe to not include it. You can add it if you want, but I find I like it just as much without ? happy baking!!

    1. Hi Janice,

      That should be fine, but you might want to use less since it will be thinner than the heavy cream I use in this recipe. Hope that helps, happy baking!

  7. Hi! Looking at your small batch chocolate cake recipe it says that frosting can keep in the fridge for a week – is that true for this one? I’m trying to plan ahead as much as possible for a birthday ?. Thanks!

    1. Hi Jessica,

      A frosted cake stays good in the fridge for up to a week, but frosting by itself (including this recipe) can last in the fridge for several weeks in an airtight container 🙂

    1. Hi Katrina,

      You can use either, but I prefer using a paddle attachment, especially when making this frosting for a cake!

  8. hi, I have made a american buttercream and added peanut butter before and it turned really grainy. I haven’t tired your recipe yet but it is very similar? how do i get it so it does not become grainy.

    1. Hi Lea,

      What type of peanut butter did you use? As long as you use a smooth / creamy peanut butter, the frosting will turn out smooth just like regular american buttercream. Hope that helps, happy baking!

  9. I tried this recipie and really
    Like it, the only thing is the buttercream doesn’t smooth, the corners come off, what kind of peanut butter do you use?

Let me know what you think!