The Perfect Peanut Butter Buttercream

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
 
Serves: 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
  • ½ 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.

Comments

  1. 3

    Kelsey D. says

    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!

  2. 7

    Chrissy says

    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!

  3. 9

    Loren says

    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 :)

  4. 14

    tami m says

    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!! :)

    • 19

      says

      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

  5. 20

    cathy says

    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!!

  6. 21

    Anjea Ray says

    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

  7. 23

    Angela says

    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!!

  8. 25

    Pete says

    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!

  9. 27

    Lee Anne says

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

    • 28

      says

      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!

  10. 29

    Doreen says

    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 :)

  11. 31

    Lindsey Lee says

    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!

  12. 33

    Jennie says

    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….:)

  13. 36

    Katie Tremaine says

    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?

    • 37

      says

      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!

      • 38

        Katie says

        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!

  14. 40

    Lorene says

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

  15. 43

    Chantel F says

    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?

    • 44

      says

      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!

      • 45

        Chantel F says

        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

    • 49

      says

      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!

    • 51

      says

      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.

  16. 52

    Lorie says

    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!

    • 57

      says

      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!

  17. 58

    Jennie says

    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 :)

  18. 60

    Stephanie B says

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

  19. 61

    Lissa says

    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.

  20. 65

    Jocelyn says

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

    • 66

      says

      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!

  21. 67

    LauraBeth says

    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!

    • 68

      says

      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

  22. 69

    Alyssa says

    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?

    • 70

      says

      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!

  23. 72

    Sophie says

    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!

  24. 74

    Stephanie says

    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

      • 76

        Stephanie says

        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!

  25. 78

    Jen H. says

    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!!

  26. 80

    Tanisha says

    Thank you so much for this recipe. I noticed you said “use immediately.” Does this have a short stability? I make speciality cakes and they usually sit out for quite sometime. I would love to use this recipe with my chocolate pound cake. Do you think it will stay together or should i worry that it will breakdown and seep through my fondant? Thanks :-)

    • 81

      says

      When I said immediately, I really meant it more like… don’t wait until next week to use it. I’ve used this buttercream a bazillion times and it’s held up for several days after piping or frosting on to cakes. I’ve never had an issue with it running or seeping. :) Let me know how it works out for you! It’s an amazing buttercream!

  27. 84

    Heidi Caminiti says

    Oh My Word! This really is the BEST peanut butter butter
    cream :) It is not too sweet and it is deliciously peanut buttery! Thank you so much for sharing :)

  28. 86

    Liz says

    This looks amazing! (As does your peanut butter m&m frosting). Which one would be better to make (w/chocolate cake) for a person who loves the chocolate peanut butter combo? I’m making it for my friend’s bday, and her favorite candis are reeses and pb m&m’s.
    I just can’t decide which recipe to use!
    I’d love your opinion. :)

    • 87

      Liz says

      P.S. I forgot to mention that I’l be downsizing the recipe quite a bit since I’m making her a cupcake in a jar. So does one work better than the other for that?

        • 90

          Liz says

          Oops!I forgot to get a picture of my “cupcake” (I actally ended up using brownie mix instead) in a jar before I gave it away! But it looked great and tasted even better. :) the frosting is amazing! I just layered brownie then frosting (3 each- I was surprised it fit)…. then sprinkled a few pb m&m’s on top. :)

  29. 92

    Lance L. says

    Ok so I followed the recipe except I used milk in place of the heavy cream due to not having any & I added half a Tbs of Dbl strength pure Vanilla. This is a Divine Buttercream!!! Thank You so much for sharing this recipe. Next time I will be sure to have cream on hand. Just Divine. Thanx Again!! :)

    • 93

      Lance L. says

      Sorry bout the 2 star rating. My phone wouldn’t let me 5 star it an I could not chanhe it but it os Definitely 5 Stars ☆☆☆☆☆

    • 94

      says

      Awesome, Lance! Milk I’m sure worked wonderfully… the heavy whipping cream just whips up so fluffy making it even more wonderful! So glad this recipe worked for you!! Happy Baking! PS… No worries about the rating! Danke!

      • 97

        Tiffany says

        Thanks for getting back with me. I’m thinking about using it on a cupcake bouquet and I’m afraid the frosting will fall off if it doesn’t crust, I guess.

  30. 99

    Colbee H says

    WOW! I just made this recipe not 20 minutes ago for my fathers birthday cake. He is going to love it!! It is so decadent and the perfect amount of sweet. This is the perfect PB buttercream. Thanks so much for the great recipe!

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