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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! I’ve made several cakes with peanut butter in the past, including my next level honey roasted peanut butter cake, and my PB&J cake!!

image of peanut butter buttercream being piped onto a chocolate macaron

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, they can throw off the consistency of the buttercream. This can result in a messy, broken buttercream.

image of a chocolate peanut butter macaron that's been cut open to show its full shells and delicious honey roasted peanut butter center and buttercream filling

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.

Snickers Drip Cake

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!

image of creamy peanut butter butter buttercream in the bowl of a kitchenaid stand mixer

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!

image of peanut butter buttercream frosting that's been made in a glass mixing bowl

Tips for Making 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 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 seven or eight inch cake.

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!

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Yield: 7

Peanut Butter Frosting

image of peanut butter buttercream frosting that's been made in a glass mixing bowl

This delicious peanut butter buttercream recipe is packed with flavor, and so easy to make! It's perfect for frosting cakes, or piping on cupcakes

Prep Time 10 minutes
Total Time 10 minutes

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 (4g)
  • 1/2 tsp fine salt (3g)
  • 7 cups powdered sugar (904g or a 2 lb. bag)
  • 1/3 cup heavy cream, room temperature (80g)

Instructions

Peanut Butter Buttercream Frosting

  1. 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.
  2. Mix in 1 tsp vanilla extract and 1/2 tsp salt on a low speed until the ingredients are incorporated.
  3. 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.
  4. 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).
  5. 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.

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 Information

Yield

7

Serving Size

1

Amount Per Serving Calories 706Total Fat 25gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 14gCholesterol 19mgSodium 366mgCarbohydrates 119gFiber 2gSugar 110gProtein 8g

Jerilyn

Tuesday 28th of May 2024

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!?

Chelsweets

Tuesday 4th of June 2024

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!

Gabriela

Thursday 26th of October 2023

Hi, I hope you can answer me this question… What can I do to stop my peanut butter frosting from turning dark brown?

Chelsweets

Sunday 29th of October 2023

Hi Gabriela,

Most peanut butter frosting I've made turns out pretty light brown! What type of peanut butter are you using?

Peanut Butter Swiss Meringue Buttercream Recipe - Chelsweets

Monday 31st of July 2023

[…] type of frosting takes a bit longer to make than my peanut butter American buttercream, but it is totally worth it. It’s truly a dream to pipe and frost […]

Nutcracker Cake: Delicious Recipe w/ Step-By-Step Tutorial

Monday 5th of December 2022

[…] we work on the buttercream frosting. I chose to make this cake with American peanut butter buttercream, but any type of frosting should work great on this […]

Danica Cortez

Thursday 2nd of June 2022

Can you restore this recipe?

Chelsweets

Friday 3rd of June 2022

Hi Danica,

Just revamped this post so everything should be good to go now!! Sorry about that!

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