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!

Print Recipe

4.50 from 14 rating

Peanut Butter Frosting

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 Time10 minutes mins

Total Time10 minutes mins

Course: Frosting & Fillings

Cuisine: American

Servings: 7 cups

Calories: 706kcal

Author: Chelsey White

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

Serving: 1g | Calories: 706kcal | Carbohydrates: 119g | Protein: 8g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Cholesterol: 19mg | Sodium: 366mg | Fiber: 2g | Sugar: 110g

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