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.
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!
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.
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.
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.
- 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)
- 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
- Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
- Add in the egg whites.
- 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 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- 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.
Amount Per Serving Calories 977Total Fat 52gSaturated Fat 32gTrans Fat 0gUnsaturated Fat 17gCholesterol 136mgSodium 373mgCarbohydrates 131gFiber 0gSugar 128gProtein 2g