The Perfect Peanut Butter Buttercream

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The Perfect Peanut Butter Buttercream by

I am a lover of all things peanut butter… and if you haven’t gathered by the dozens of peanut butter recipes I have on my blog… I’m kinda obsessed with my recipe for peanut butter buttercream.  I’ve been in search of the perfect recipe for some time now… I’ve tried lots from baker friends recipes and recipes from blogs but finally, with some fine tuning of several recipes put together, I’ve found the perfect recipe! It’s what I consider to be the Perfect Peanut Butter Buttercream.

It’s creamy, light, fluffy, smooth, not too sweet and FULL of peanut butter flavor.  I can’t ask for anything more in a peanut butter frosting.   This recipe is really so delicious, you could use it as a dip for fruit, top chucks of chocolate with it, frost cakes or cupcakes with it, or even make cookie sandwiches and fill them with this buttercream.  Or… you can do like I do and eat it by the spoonful!

Go make some.  Just cause.

PS… If you want to see some recent recipes using this buttercream, check out these PB&J Chocolate Cupcakes or these Peanut Butter Buttercream Tagalong Cookie Sandwiches or these Triple Chocolate Peanut Butter Cupcakes!


The Perfect Peanut Butter Buttercream

Yield: Enough to frost 2 dozen cupcakes or 1 2-layer 8-in round cake


  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy peanut butter (I use JIF)
  • 3 cups powdered sugar
  • 1/2 cup heavy cream
  • pinch of salt


  1. In the bowl of your stand mixer, cream together the peanut butter and butter for 2-3 minutes. You want the color to lighten by a few shades.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
  6. Use immediately.
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69 Comments on The Perfect Peanut Butter Buttercream

  1. Chantel F
    November 3, 2013 at 10:01 pm (6 months ago)

    This looks and sounds amazing!! I am seriously eager to make this, but don’t have heavy cream :’(. Do you think 2% milk would be okay?

    • Betsy Eves
      November 3, 2013 at 10:47 pm (6 months ago)

      You can use milk, but it won’t get as fluffy like it would if you used the heavy whipping cream. :) If you only have milk – use it. But the next time you go to the store, pick up heavy cream!! It makes a big difference…. creamy, smooth, fluffy. SO YUM!

      • Chantel F
        November 3, 2013 at 11:55 pm (6 months ago)

        Lol awesome, thank you!! You’re even more awesome for replying so fast!! It’s only 5:00pm here, so maybe I can convince my hubby to go for me

  2. Grace L
    December 25, 2013 at 6:54 am (4 months ago)

    OH MY….I made this today to go with a chocolate cake…it is heavenly! Absolutely perfect!

    • Betsy Eves
      December 27, 2013 at 9:34 pm (4 months ago)

      Won-der-ful! :) So glad you love it!

  3. ching
    January 12, 2014 at 4:51 am (3 months ago)

    Can I add less sugar? Will it affect the smoothness of the frosting?

    • Betsy Eves
      January 12, 2014 at 11:06 am (3 months ago)

      Hi Ching – You probably could add less sugar, but I wouldn’t recommend it. 3 cups of powdered sugar really isn’t a lot of sugar compared to other buttercream recipes that typically would call for 2lbs of sugar in a recipe that makes this much. And, if you changed it… then it wouldn’t be perfect anymore! :) Happy Baking!

  4. nora
    February 4, 2014 at 3:05 pm (3 months ago)

    Can I use regular butter and skip the pinch of salt?

    • Betsy Eves
      February 5, 2014 at 7:15 am (3 months ago)

      Regular butter? Are you referring to salted butter? I really wouldn’t suggest it. In fact, I discourage using salted butter in any baking. You really want to be able to control the amount of salt in the buttercream. The pinch is intended to offset the sweetness. You can’t control that if you use salted butter.

  5. Lorie
    February 14, 2014 at 8:25 pm (2 months ago)

    I just created the best chocolate pound cake recipe, …I made three eight inch layers, and now I am making this as soon as its done printing out! I will let you know how it goes!

    • Betsy Eves
      February 15, 2014 at 8:55 am (2 months ago)

      Sounds delish! Let me know how it all turns out!

      • Lorie
        February 17, 2014 at 8:55 pm (2 months ago)

        This is possibly the best peanut butter buttercream I have ever tasted. I paired this with a sublime chocolate pound cake, dense and moist. This is one of the best cakes I haved ever served. I am a baker of 30 years and you are to be commended, WELL DONE!!

        • Betsy Eves
          February 17, 2014 at 10:38 pm (2 months ago)

          Lorie – those are some very kind words!! THANK YOU for your praise and feedback! Much love to you!

  6. tina l
    February 16, 2014 at 10:26 pm (2 months ago)

    Do I have to refrigerate it if I’m making it for the next day

    • Betsy Eves
      February 17, 2014 at 8:20 am (2 months ago)

      Hi Tina – I would NOT recommend making the buttercream ahead. If anything, make the cake/cupcakes ahead and make the frosting just before you use it. The frosting needs to be light and fluffy and if you put it in the fridge, you’ll just have to bring it to room temperature and whip it again before using. It’s better to make the frosting just before you use it. :) Happy Baking!

  7. Jennie
    February 23, 2014 at 11:36 am (2 months ago)

    This is the best ever peanut butter frosting i have ever tasted and i thank you for sharing it with the world…..its the only one i use :)

    • Betsy Eves
      February 24, 2014 at 7:38 am (2 months ago)

      Yay! It’s my absolutely favorite too!!!

  8. Stephanie B
    February 25, 2014 at 10:43 pm (2 months ago)

    Amazing, amazing, amazing. Best frosting I have ever tasted. Seriously. Awesome. Thank you so much for this recipe!

  9. Lissa
    March 3, 2014 at 2:13 am (2 months ago)

    O my goodness, this truly is the perfect peanut butter buttercream! Thank you so much for sharing the recipe. I have made dozens of buttercream frostings and they all seem to form a hard shell after 8 hours or so after, this one did not. I put this on top of banana cupcakes with chocolate fudge filling, truly divine. I am in love and can’t wait to try the buttecream in different flavors.

    • Betsy Eves
      March 3, 2014 at 5:23 pm (2 months ago)

      That’s wonderful to hear, Lissa! :) Thank you for the great feedback! It makes me so happy to hear that you loved this buttercream as much as I do!

      • cece
        March 6, 2014 at 1:56 am (2 months ago)

        Hi i was wanting to know can you this for a outline for a cookie cake.

        • Betsy Eves
          March 6, 2014 at 8:51 am (2 months ago)

          Cece… You can use this frosting to decorate any kind of cake! It’s very versatile!


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