I love peanut butter buttercream, and this peanut butter cream cheese frosting really takes it to the next level!

I love the combination of peanut butter and cream cheese together, and the flavors in this frosting are so well balanced! This recipe uses equal parts peanut butter and cream cheese, which I find is the perfect ratio.

To make sure this peanut butter cream cheese frosting is still pipe-able and easy to work with, this recipe also uses butter.

I find this is essential to get the consistency right for frosting cakes and cupcakes.

Picking 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 natural peanut butter has a tendency to separate, it can throw off the consistency of the buttercream. This can result in a messy, broken buttercream.

I usually use creamy, shelf-stable peanut butter brands (like JIF or Skippy) when I make peanut butter frosting.

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

Just be sure to use a creamy peanut butter or else it will be difficult to pipe or smooth this frosting.

How to Make This Peanut Butter Cream Cheese Frosting

To make sure this frosting turns out as amazing as possible, let’s walk through each step together.

I’ve also included a video tutorial of the process below.

Step 1: Beat the Butter, Peanut Butter & Cream Cheese Together

Beat the unsalted butter, peanut butter, and cream cheese on a medium-high speed with a hand mixer for 30 seconds until smooth.

Step 2: Mix in All the Good Stuff

Next, add in the vanilla extract and salt. Beat on low until the ingredients are incorporated. 

Then slowly mix in the powdered sugar and heavy cream on a low speed. Scrape the sides and bottom of the bowl as need with a rubber spatula.

Step 3: Give the Frosting an Extra Stir to Make it Super Smooth

Beat on low until the ingredients are fully combined and the desired consistency is reached. 

Then stir the frosting by hand with a rubber spatula once it’s made for a minute or two to make it super smooth.

Cover the buttercream flush with plastic wrap or immediately place it in a piping bag. Otherwise, the frosting will crust if it’s left sitting out!

Substitutions & Swaps in This PB Cream Cheese Frosting Recipe

Some swaps and substitutions that can be made in this frosting recipe include:

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for.
• Peanut Butter – Use creamy peanut butter in this recipe! It also helps to use shelf-stable peanut butter rather than natural peanut butter which has a tendency to separate.
• Cream Cheese – This recipe turns out best using full fat cream cheese. I like to use the kind that comes in a block.

How Much Frosting Does this Recipe Make?

This recipe makes about 6 cups of frosting. You can also halve or double this recipe as needed.

A double batch can be made in a 5 qt Kitchen Aid Mixing bowl.

I usually make a 1/4 batch to frost a dozen cupcakes, and use 1 batch to fill and frost a seven- or eight-inch layer cake.

What Can I Frost with Peanut Butter Cream Cheese Frosting?

The sky’s the limit when it comes to using this frosting. Cakes, cupcakes, cookies, macarons, you name it!!

I’ve used it to frost my chocolate layer cake, vanilla cupcakes, French macarons, and even my buttercream cookies!  

Peanut Butter Cream Cheese Frosting Troubleshooting

While this recipe is pretty straight forward, sometimes people do run into issues making it.

One of the hardest parts is getting the consistency of your buttercream just right.

There are few different factors that influence the consistency of your frosting.

It’s a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter, and the amount of heavy cream you use.

The easiest way to see if your frosting is the right consistency is the spatula test! I check the consistency of every batch of frosting I make using this test.

To test your frosting, firmly press a rubber spatula into your frosting and pull directly up. Turn the spatula right side up and look at the frosting on the tip.

The frosting should form a somewhat soft peak that has a little curl on the end. It’s stiff enough to hold up that curl, but soft enough to create that little curl.

Unfortunately, I don’t have a picture of this test with this buttercream, but hopefully the picture above using my vanilla buttercream helps you visualize what we’re looking for.

If the frosting is too stiff and sticks straight up, add in additional heavy cream (1 Tbsp at a time).

If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Or if your frosting looks broken, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.

You can also chill it in the fridge in 10-minute intervals if you think your butter was too warm.

After each adjustment, be sure to retest the frosting with your spatula before using it.

Paddle Attachment vs. Whisk Attachment

Now that we’ve covered troubleshooting, the last thing to discuss is our equipment.

Either a paddle or whisk attachment can be used to make this frosting with a stand mixer, or you can use a hand mixer.

I like to use my paddle attachment when making frosting for a cake, to minimize the amount of air that is incorporated into the frosting.

This makes silky smooth frosting, which is easier to smooth onto cakes.

I use my whisk attachment when making frosting for cupcakes, which I like to be light and fluffy!

I like to incorporate air into frosting for cupcakes, because I usually pipe massive swirls onto each cupcake.

These are just my personal preferences though, and you can use whatever attachment or mixer you have. They’ll all get the job done!

Make this Peanut Butter Cream Cheese Frosting in Advance

This frosting recipe can easily be made in advance. I highly recommend making it ahead of time if possible.

Not only does it give the frosting time to develop more flavor, it also makes the decoration of a cake or cupcakes less stressful and more fun.

This peanut butter cream cheese frosting keeps in the fridge for up to a month or in the freezer for 3 months if stored in an airtight container.

When you’re ready to use the chilled buttercream, remove it from the fridge a few hours in advance and let it gradually come to room temperature.

Give it a good stir with a rubber spatula or an electric mixer to get rid of any air bubbles that may have formed. Once the buttercream is smooth again, it’s ready to use!

Tips for Making Best Peanut Butter Cream Cheese Frosting:

• Make sure the butter and cream cheese are at room temperature before making this frosting.
• If your powdered sugar contains cornstarch (most brands in the US do) there’s no need to sift you powdered sugar.
• Use heavy cream or heavy whipping cream and not normal milk! You need the higher fat percentage for the frosting to have the right consistency.
• If you are making frosting for a cake, 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 been incorporated during the mixing process.
• I usually make 1 batch of frosting to fill and frost a 7- or 8-inch cake.

Let Me Know What You Think!

If you make this peanut butter cream cheese frosting recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.

Other Posts You Might Like: