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!
This frosting is definitely on the sweet side, but the richness of the peanut butter helps balance out its flavor.
You could also add the same amount of peanut butter to a batch of my Swiss meringue frosting or try my Russian buttercream to create a less sweet peanut butter frosting.
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 can separate more easily, it can throw off the consistency of the buttercream. This can result in a messy, broken buttercream.
I usually 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.
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, and you can use whatever attachment or mixer you have. They’ll all get the job done!
How Much Frosting Does This Recipe Make?
This recipe makes about 7 cups of frosting. If needed, this recipe can be halved or doubled. A double batch can be made in a 5 qt KitchenAid mixing bowl.
I usually make one batch to frost three dozen cupcakes with large swirls or to fill and frost a 7- or 8-inch layer cake.
Make this Peanut Butter Frosting in Advance
This peanut butter buttercream recipe can 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 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 (or overnight) and allow it to 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 Buttercream Frosting:
- Make sure your butter is 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 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 seven or eight-inch cake.
- 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.
Let Me Know What You Think!
If you try this peanut butter buttercream recipe, please tag me @chelsweets and use the #chelsweets so I can see your delicious creations!
Peanut Butter Frosting
Ingredients
Peanut Butter Buttercream Frosting
- 1 1/2 cups (3 sticks) unsalted butter, room temperature 339g
- 1 cup creamy peanut butter 250g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/2 tsp fine salt 3g
- 7 cups powdered sugar 904g or a 2 lb. bag
- 1/3 cup heavy whipping cream, room temperature 80g
Instructions
Peanut Butter Buttercream Frosting
- In a large bowl or the bowl of a stand mixer, beat 1 1/2 cups of butter and 1 cup of creamy peanut butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
- Mix in 1 tsp vanilla extract and 1/2 tsp salt on a low speed until the ingredients are incorporated.
- Gradually mix in 7 cups of powdered sugar and 1/3 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Mix on low until desired consistency for the frosting is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting seems too thin, add in more powdered sugar (1/4 cup at a time).
- If you want to color this buttercream, add in the gel food coloring once the frosting is fully made. Beat on low until it reaches the desired colored. Cover the frosting with plastic wrap to prevent crusting until you're ready to use it.
Video
Notes
How Much Frosting Does This Recipe Make?
This recipe makes about 7 cups of frosting. If needed, this recipe can be halved or doubled. A double batch can be made in a 5 qt KitchenAid mixing bowl. I usually make one batch to frost three dozen cupcakes with large swirls or to fill and frost a 7- or 8-inch layer cake.Tips for Making the Best Peanut Butter Buttercream Frosting
- Make sure the butter is 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 the powdered sugar.
- Make sure your buttercream has the right consistency! This will make it much easier to use.
- If you are making this 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 Peanut Butter Buttercream in Advance and Storage Tips
This buttercream can sit out at room temperature for up to 2 days or 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! Just be sure to 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
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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??
it just makes the buttercream a bit more silky! You can omit them if you don’t want to use them though
If I put a lil bit more of egg whites in the batch is it okay ? Can you get sick ?
if the eggs are pasteurized, you def won’t get sick! even if you use a bit more
Thank you for all your tutorials. I’m going to make the snickers cake this week. How far in advance can I make it? Is storage in the fridge for a day or two okay?
Thanks!
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 🙂
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!
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 🙂
Thank you so much! Can’t wait to try this out!
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.
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!
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
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?
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?
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!!
Can i use non dairy whipping cream instead of heavy cream?
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!
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!
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 🙂
Hello,Is it best to use the wisk attachment or the paddle attachment?
Hi Katrina,
You can use either, but I prefer using a paddle attachment, especially when making this frosting for a cake!
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.
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!
I used Skippy creamy. I’m not sure why it happened but i’m going to try this recipe!
Strange! That’s what I use too! Hopefully this one will turn out great <3
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?
I used this recipe for the first time this weekend for a cake order and it was delicious. Reminded me so much of the filling inside Snickers ice cream bars. I will definitely be using it again on a cake for myself.
I am making this to frost cupcakes will it be good to sit overnight
Hello!!
Love all your recipes! Can you use meringue powder instead of egg whites? Thank you!
What cake is this please with the peanut butter buttercream please? Looks so good!!
Can you restore this recipe?
Hi Danica,
Just revamped this post so everything should be good to go now!! Sorry about that!
Hi, I hope you can answer me this question…
What can I do to stop my peanut butter frosting from turning dark brown?
Hi Gabriela,
Most peanut butter frosting I’ve made turns out pretty light brown! What type of peanut butter are you using?
Hi!
I’m going to be making this frosting for a chocolate cake. I’m making it for a friend who requested flowers on the cake. Would I be able to pie flowers with this frosting and freeze them to add later? Or, should I just make a batch of American buttercream for the flowers??? Help!?
Hi Jerilyn,
For sure! This buttercream has a nice consistency and should work great for piping flowers. You can definitely freeze them, then add them to the cake later. Hope that helps, happy baking!
Love this recipe. I use milk instead of heavy cream and comes out perfect each time.
Hi Annette,
I love hearing that!! So glad the swap works well for you! Milk can definitely lighten things up while still keeping the recipe delicious. Thanks for sharing, happy baking!! 🙂