Peanut Butter Cream Cheese Frosting

image of a butterfinger cake that's been cut into to show its crunchy peanut butter butterfinger filling and tender chocolate cake layers

5 from 2 rating

Peanut Butter Cream Cheese Frosting

This delicious peanut butter cream cheese frosting recipe is delicious and so easy to make! It's perfect for frosting cakes or piping on cupcakes.

Prep Time10

Total Time10

Course: Frosting & Fillings

Cuisine: American

Servings: 6

Calories: 1019kcal

Author: Chelsey White

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!

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