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