The Perfect Peanut Butter Buttercream

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The Perfect Peanut Butter Buttercream by JavaCupcake.com

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!

Enjoy!

The Perfect Peanut Butter Buttercream

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

Ingredients

  • 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

Instructions

  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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http://javacupcake.com/2013/02/the-perfect-peanut-butter-buttercream/

84 Comments

84 Comments on The Perfect Peanut Butter Buttercream

    • Betsy Eves
      February 27, 2013 at 3:40 pm (2 years ago)

      Oh – it’s the BEST recipe I’ve ever had! Seriously. Light, fluffy. So good!

      Reply
  1. Kelsey D.
    March 2, 2013 at 4:58 am (2 years ago)

    I just made this frosting and oh my gosh! It’s absolutely wonderful. I followed the recipe exactly and my frosting came out light, fluffy, and full of peanut butter flavor. I added this recipe to my cookbook because I love it so much. Thank you for sharing it!

    Reply
    • Betsy Eves
      March 2, 2013 at 8:33 am (2 years ago)

      Isn’t it divine? I absolutely LOVE this buttercream!! What did you put it on? (Or did you just eat it by the spoonful like I do?)

      Reply
  2. Marlys @Thisand That
    March 5, 2013 at 9:51 am (2 years ago)

    Stopping by from Food Holiday Link Party.. This sounds awesome. Pinning it.

    Reply
  3. Chrissy
    March 19, 2013 at 10:05 am (2 years ago)

    I didn’t think I could make it the way you do but I was so happy that I followed your directions exactly and it came out marvelous for Evan’s cupcakes for his party. One of the boys asked me if I could share the recipe with his mom and I became a walking Javacupcake advertisement, again! I LOVE this PB buttercream and want to put it on EVERYTHING! Thanks for sharing your wonderful creations. It makes happy tummies in my house!

    Reply
    • Betsy Eves
      March 19, 2013 at 10:23 am (2 years ago)

      Glad your son loved it Chrissy! <3

      Reply
  4. Loren
    April 14, 2013 at 6:50 am (1 year ago)

    Absolutely delicious!! I used buttercream as a filling in chocolate cupcakes and everyone at my work went crazy over them! Everyone is asking me for recipe. Thank you so much for sharing :)

    Reply
    • Betsy Eves
      April 14, 2013 at 9:47 am (1 year ago)

      That sounds yum!!! Glad you loved this buttercream as much as I do!

      Reply
  5. Michelle
    May 13, 2013 at 8:43 pm (1 year ago)

    I made this awhile back and my husband is begging for me to make it again!

    Reply
  6. tami m
    May 20, 2013 at 6:44 pm (1 year ago)

    This looks really delicious! I’m going to try it out for a peanut butter & jelly cake. Does the buttercream need to be refrigerated? Thank you! I’m glad I found your blog!! :)

    Reply
    • Betsy Eves
      May 20, 2013 at 10:08 pm (1 year ago)

      Nope! No refrigeration necessary :)

      Reply
      • Cassie
        September 17, 2013 at 5:10 am (1 year ago)

        I’m going to use this as a filling in a chocolate cake :) I just want to double check.. It does not need to be refrigerated? I’m making a mini cooper cake, and I need to have it completed and delivered a day before it will be eaten. Will this be ok?

        Reply
        • Betsy Eves
          September 17, 2013 at 5:30 pm (1 year ago)

          Nope! No chilling necessary!

          Reply
  7. Krissy
    May 31, 2013 at 2:56 pm (1 year ago)

    Hi there! I made this buttercream and it was perfect! The only thing I did was convert all of the amounts to grams. It was so creamy and the perfect peanut butter flavour.

    I have posted my adapted recipe on my blog The Baking Medic and I’ve linked back here. Here is the link to my post.

    http://krissyhunter.com/2013/05/31/peanut-butter-chocolate-cake/

    Thanks!

    Krissy

    Reply
    • Betsy Eves
      June 1, 2013 at 6:29 pm (1 year ago)

      This great!! Thanks so much for converting the measurements! I get a lot of people here in Europe asking to convert… but I have no idea how. I’m going to update this post with a link to your conversions/recipe! THANKS! xoxo <3

      Reply
  8. cathy
    June 10, 2013 at 11:30 pm (1 year ago)

    i need to find a good sugar free recipe that i can make with splenda, this sounds great so i will try it with splenda!!

    Reply
  9. Anjea Ray
    June 17, 2013 at 4:04 am (1 year ago)

    I just made this tonight -and OMG it was so good! I did use unsweetened peanut butter, for what it’s worth. I will be putting it on hubby’s chocolate birthday cake

    Reply
  10. Angela
    June 22, 2013 at 9:00 pm (1 year ago)

    DEFINITELY spoon worthy!! Thanks for the awesome recipe… I haven’t tasted it with the birthday cake I just made for a friend (peanut butter cake with chocolate cakeballs in it) BUT, I tasted it on a spoon (divine is correct!) and on one of the plain cakeballs… I will for sure use this again!!

    Reply
    • Betsy Eves
      June 23, 2013 at 12:03 pm (1 year ago)

      Oooooooooooh that sounds wonderful! Take lots of pictures of the cake (inside of it too!) I want to see it!!

      Reply
  11. Pete
    June 28, 2013 at 4:48 pm (1 year ago)

    Just made this recipe to top some peanut butter brownies, it is the best peanut butter frosting that I have ever made. I find that most of the time peanut butter frosting spreads almost like marshmallow fluff would spread, almost to the point where you can mold it with your hands like a soft play dough. Not this recipe, it spreads gorgeous and taste wonderful!

    Reply
    • Betsy Eves
      June 28, 2013 at 5:02 pm (1 year ago)

      I feel the same way about this buttercream, Pete! :) Glad you love it as much as I do!

      Reply
  12. Lee Anne
    July 12, 2013 at 12:19 am (1 year ago)

    Hello, I am making a chocolate cake tonight and I was wondering if this recipe would work under fondant??

    Reply
    • Betsy Eves
      July 12, 2013 at 8:39 am (1 year ago)

      I’m not sure. I don’t use fondant and am not familiar with what kind of frosting can be used under it. Sorry I can’t be of more help with your question!

      Reply
  13. Doreen
    July 14, 2013 at 11:55 pm (1 year ago)

    I just made this frosting as a filling for some chocolate French Macarons and added some dark coco powder. It came out AMAZING!!! thanks for a wonderful recipe :)

    Reply
    • Betsy Eves
      July 14, 2013 at 11:59 pm (1 year ago)

      Oh that sounds heavenly!! Glad you loved it as much as I do!!! <3

      Reply
  14. Lindsey Lee
    August 4, 2013 at 2:58 pm (1 year ago)

    My partner is a bit obsessed with PB & J. I used this frosting to complete my dream of a PB & J cake for his birthday and it was the perfect compliment to the yellow vanilla cake layers I made for it (I used the Golden Vanilla Cake recipe from King Arthur Flour). I put a thick layer of home-made strawberry rhubarb jam between the two yellow cakes and topped it with this amazing frosting. It was just right for what I was trying to accomplish.
    Thank you so much!

    Reply
    • Betsy Eves
      August 4, 2013 at 3:03 pm (1 year ago)

      Sweet! That’s awesome!! Did you take a picture? :) I’d love to see the final cake?

      Reply
  15. Jennie
    September 22, 2013 at 12:55 pm (1 year ago)

    The best peanut frosting ever and perfect as you say……i found this looking to make my Goddaughter some Muffins and new she loved Reese’s cupcakes…..so i put put one in each mixture….O my amazing even i loved them….:)

    Reply
    • Betsy Eves
      September 22, 2013 at 1:01 pm (1 year ago)

      Oh yum! Those look super duper delicious!

      Reply
      • Jennie
        September 24, 2013 at 11:16 am (1 year ago)

        Thank you and thanks again for a great frosting :)

        Reply
  16. Katie Tremaine
    October 8, 2013 at 1:40 am (12 months ago)

    Hi everyone- I noticed a comment saying this spread well, but I just wanted to make sure. I am looking at using this for a birthday cake, and I want to make sure it spreads well and looks great! Any comments or instructions?

    Reply
    • Betsy Eves
      October 8, 2013 at 2:06 pm (12 months ago)

      Oh yes, it spreads like a dream. I’ve had no issues with it. It’s a very flight and fluffy frosting, so a heavy cake may take a thicker layer of frosting between the cakes. Other than that, you shouldn’t have any problems with it!

      Reply
      • Katie
        October 18, 2013 at 9:19 am (12 months ago)

        Hi Betsy,

        I used this recipe on a birthday cake, and it was a huge hit. I also omitted the cream and added chocolate fudge as a filling between layers, and it was amazing! Best response to a cake I’ve ever had! Everyone said it tasted like Reese’s Pieces, and you were spot on, it does have a great peanut butter taste. Thanks so much!

        Reply
        • Betsy Eves
          October 19, 2013 at 5:34 pm (12 months ago)

          Sounds delish Katie!!! :)

          Reply
  17. Lorene
    October 17, 2013 at 11:56 am (12 months ago)

    Betsy, made this recipe for an old family recipe chocolate cake for Labor Day. …..turned around and it was gone!
    Thank you so much!

    Reply
  18. Marie
    October 31, 2013 at 3:36 pm (11 months ago)

    I made this and it is the smoothest and best icing I have ever made!!! Thank you!!!

    Reply
    • Betsy Eves
      October 31, 2013 at 3:40 pm (11 months ago)

      Yay! I’m glad you love it as much as I do!

      Reply
  19. Chantel F
    November 3, 2013 at 10:01 pm (11 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?

    Reply
    • Betsy Eves
      November 3, 2013 at 10:47 pm (11 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!

      Reply
      • Chantel F
        November 3, 2013 at 11:55 pm (11 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

        Reply
  20. Grace L
    December 25, 2013 at 6:54 am (9 months ago)

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

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

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

      Reply
  21. ching
    January 12, 2014 at 4:51 am (9 months ago)

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

    Reply
    • Betsy Eves
      January 12, 2014 at 11:06 am (9 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!

      Reply
  22. nora
    February 4, 2014 at 3:05 pm (8 months ago)

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

    Reply
    • Betsy Eves
      February 5, 2014 at 7:15 am (8 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.

      Reply
  23. Lorie
    February 14, 2014 at 8:25 pm (8 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!

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

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

      Reply
      • Lorie
        February 17, 2014 at 8:55 pm (8 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!!

        Reply
        • Betsy Eves
          February 17, 2014 at 10:38 pm (8 months ago)

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

          Reply
  24. tina l
    February 16, 2014 at 10:26 pm (8 months ago)

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

    Reply
    • Betsy Eves
      February 17, 2014 at 8:20 am (8 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!

      Reply
  25. Jennie
    February 23, 2014 at 11:36 am (7 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 :)

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

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

      Reply
  26. Stephanie B
    February 25, 2014 at 10:43 pm (7 months ago)

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

    Reply
  27. Lissa
    March 3, 2014 at 2:13 am (7 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.

    Reply
    • Betsy Eves
      March 3, 2014 at 5:23 pm (7 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!

      Reply
      • cece
        March 6, 2014 at 1:56 am (7 months ago)

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

        Reply
        • Betsy Eves
          March 6, 2014 at 8:51 am (7 months ago)

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

          Reply
  28. Jocelyn
    April 23, 2014 at 10:43 pm (5 months ago)

    How dark is the brown color for this frosting? Would I be able to tint it blue and red (think 4th of July shades!)?

    Reply
    • Betsy Eves
      April 23, 2014 at 11:06 pm (5 months ago)

      Hi Jocelyn – It’s a light brown… but I’m not sure if it would color without it being a strange tan (all I Can think of is poop brown lol) color. I’d suggest doing a small test batch to try it out. Good luck!

      Reply
  29. LauraBeth
    April 30, 2014 at 10:21 pm (5 months ago)

    I have started doing cakes as a hobby (My husband has been telling me to get one for years.). I will be doing my third wedding this October. The groom wants chocolate cake with PB buttercream. I have been looking for “the perfect PB buttercream” to achieve the spackled look he wants. I was anticipating a lot of searching and trying new recipes. Thanks to you it was a home run the first shot! I’ll be using your recipe on his cake. Thank you! Also thank you for serving our country. It isn’t just the soldiers that sacrifice. The families do too. Blessing in the name of Jesus!

    Reply
    • Betsy Eves
      May 1, 2014 at 8:14 am (5 months ago)

      I’m so happy to hear that you loved this recipe! :) Send me pictures of the wedding cake, I can’t wait to see how it all turns out! <3

      Reply
  30. Alyssa
    May 8, 2014 at 5:09 pm (5 months ago)

    Hello! I found this recipe while searching online.. since it uses Heavy Cream, does it need to be refrigerated? Does it travel well? I want to decorate some cupcakes early in the AM and bring with me for a party that night… thoughts?

    Reply
    • Betsy Eves
      May 8, 2014 at 8:08 pm (5 months ago)

      No, it does not need to be refrigerated UNLESS they’ll be served somewhere WARM or HOT or HUMID. Then I’d suggest chilling them in the AM after they’re frosted until about 15-30 minutes before you want to serve them. I haven’t had any problem transporting cupcakes with this buttercream on them. :) Holds up nicely!

      Reply
      • Alyssa
        May 8, 2014 at 8:29 pm (5 months ago)

        That’s great news, thanks! Can’t wait to try them this weekend.

        Reply
  31. Sophie
    May 29, 2014 at 2:05 am (4 months ago)

    Made this frosting awhile ago and it was amazing! It was so fluffy and delicious. I was tempted to skip the cupcake-frosting process and just eat this out of the bowl. Thank you so much for the recipe!

    Reply
    • Betsy Eves
      May 29, 2014 at 1:24 pm (4 months ago)

      Hahaha I know, right? This frosting is SO GOOD! Glad you enjoyed it Sophie!

      Reply
  32. Stephanie
    May 30, 2014 at 5:56 am (4 months ago)

    I am going to make this tonight!! Just CAUSE!! lol
    I have searched and searched for the perfect recipe and the moment I saw you added heavy cream in this recipe….I knew this was the one for me! (hugs) Thanks for posting!!!
    ~Stephanie

    Reply
    • Betsy Eves
      May 30, 2014 at 10:14 am (4 months ago)

      Stefanie – The heavy cream is really what helps this buttercream whip up light and airy! Let me know know how it works out for you!! <3 xoxo

      Reply
      • Stephanie
        May 30, 2014 at 9:37 pm (4 months ago)

        Ummm, perfection! People are freaking out over the photo on FB. It is so light and not too sweet!
        I gave the link to this recipe and let them know about the others!
        I love using heavy cream! We make our own coffee creamers, cream of chicken, and alfredo…etc It is wonderful stuff!
        lol (hugs) Thank you again sweet lady!

        Reply
        • Betsy Eves
          May 30, 2014 at 11:52 pm (4 months ago)

          Ohh…. pictures!! I want to see! :)

          Reply
  33. Jen H.
    September 15, 2014 at 2:01 am (2 weeks ago)

    Most of the time, for me, frosting is just a way to make the cupcake pretty. I normally scrape it off and eat only the cake. In THIS case however, I could eat this stuff right out of the bowl and never miss the cake. So light, fluffy, and peanutty buttery yum yum yummy!!! THANK YOU for sharing this recipe!!

    Reply
    • Betsy Eves
      September 15, 2014 at 9:44 am (2 weeks ago)

      That’s so wonderful, Jen! I’m thrilled to hear how much you loved this pb bc!! :)

      Reply

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