Peanut Butter Cream Cheese Frosting
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 pipeable and easy to work with, this recipe also uses butter.
I find that this is essential to get the consistency right for frosting cakes and cupcakes.
This frosting is made with an American buttercream base, so it is on the sweet side. If you’re looking for a less sweet option, I recommend trying my peanut butter Swiss meringue buttercream recipe.
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 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 needed 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!
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 the 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 your powdered sugar.
- Use heavy cream or heavy whipping cream and not normal milk! You need a 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 of 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! 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.
Peanut Butter Cream Cheese Frosting
Ingredients
- 1 cup unsalted butter, room temperature 226g
- 1/2 cup creamy peanut butter 125g
- 1/2 cup full fat cream cheese, room temperature 113g
- 2 tsp vanilla extract or vanilla bean paste 8g
- 1 tsp fine salt 6g
- 7 cups powdered sugar 907g or a 2 lb. bag
- 1/4 cup heavy whipping cream, room temperature 60g
Instructions
- Beat 1 cup of butter, 1/2 cup of peanut butter, and 1/2 cup cream cheese on a medium-high speed for 30 seconds with a paddle attachment and stand mixer or hand mixer until smooth.
- Mix in 2 tsp vanilla and 1 tsp of salt on a low speed.
- Gradually mix in 7 cups of powdered sugar on a low speed. Halfway through add in 1/4 cup of heavy cream to make the frosting easier to mix. Scrape the sides and bottom of the bowl as needed.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
- Once fully mixed, if the frosting seems too thick, add in additional heavy cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If your frosting looks broken, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.
- If you plan to color this buttercream, add in the gel food coloring once the frosting is fully made. Mix on low until it reaches the desired colored.
- The last step is to stir the frosting by hand with a rubber spatula for a minute or two to make it super smooth.
- Then either cover the frosting flush with plastic wrap to prevent crusting or place it in a piping bag fit with your favorite frosting tip. This buttercream can sit at room temperature for a day, be stored in the fridge for up to a month in an airtight container, or stored in the freezer for 3 months.
Video
Notes
Yield
This recipe makes about 6 cups of frosting. If needed, this recipe can be halved or doubled. A double batch will fit/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.Tips for Making the Best Peanut Butter Cream Cheese Buttercream Frosting
- Make sure the butter and cream cheese are at room temperature before making your frosting.
- If your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift you powdered sugar.
- 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.
Making This Buttercream in Advance and Storage Tips
Make this frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month. This frosting can also be stored in the freezer for up to 3 months! Transfer it to the fridge the night before to let it thaw, then set it out at room temperature a couple hours before you want to to use it. Give it a good stir once it thaws to make it nice and smooth again. A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!Nutrition
Other Posts You Might Like:
2 Comments