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!
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
- 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.
- Add the powdered sugar, scrape the sides of the bowl and mix until combined.
- Pour in the heavy cream and beat until smooth. Scrape the bowl again.
- Mix in the salt.
- Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
- Use immediately.
Betsy Eves
Hi I'm Betsy- the owner of JavaCupcake.com! I'm also an Army wife, mother, blogger, writer, baker and traveler. I'm currently living in Germany... spending my days taking care of family, baking for friends and blogging! I also write for the world famous blog, Cupcakes Take the Cake and contribute to the coffee blog, Coffee Cup News.
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This buttercream looks sooo perfect. Oh how I adore peanut butter
Oh – it’s the BEST recipe I’ve ever had! Seriously. Light, fluffy. So good!
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!
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?)
I love peanut butter frosting, but haven’t made my own yet. I’m definitely trying this! I would love you to link up this recipe to this week’s Food Holiday Link Party at my blog. The theme this week is peanuts in honor of National Peanut Month, so this recipe totally fits the bill! http://www.ratetheplateutah.com/2013/03/food-holiday-link-party-national-peanut.html Thanks!
Stopping by from Food Holiday Link Party.. This sounds awesome. Pinning it.
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!
Glad your son loved it Chrissy! <3
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
That sounds yum!!! Glad you loved this buttercream as much as I do!
I made this awhile back and my husband is begging for me to make it again!
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!!
Nope! No refrigeration necessary
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
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
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!!
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
Fantastic! <3