Peanut Butter Buttercream (The Best You’ll Ever Taste!)

If you’re looking for the best peanut butter buttercream recipe ever…or really, the perfect frosting to go on literally anything…STOP!  Look no further, you found it!

Let me back up, though…

I am a lover of all things peanut butter. You KNOW this, right?!

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 of recipes from baker friends and recipes from blogs, but finally, with some fine-tuning of several recipes put together, I’ve discovered the most amazing recipe ever.

It’s one of my finest creations. It’s what I consider to be…the Perfect Peanut Butter Buttercream!

The Perfect Peanut Butter Buttercream – Ingredients & Utensils Required

Go and gather…

• 1 cup unsalted butter, room temperature
• 1 heaping cup creamy peanut butter (I use JIF)
• 3 cups powdered sugar
• 1/2 cup heavy cream (helps it whip up super airy!)
• A pinch of salt

You’ll also need…

• A stand mixer and bowl (though you can hand mix if you must)
• A silicone spatula (or something to scrape the bowl)

Instructions

Here’s how to make this deeeee-light-ful peanut butter frosting:

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.

Why I Love This Peanut Butter Buttercream Frosting…

First off…the texture. The taste. I can’t ask for anything more in a peanut butter buttercream. It’s creamy, light, fluffy, smooth, and spreads extremely well. It’s FULL of peanut butter flavor but isn’t super sweet, so if you’re a fan of good ol’ PB but don’t necessarily want to overdo it…this is your recipe.

Also, there is seriously no wrong way to use this peanut butter buttercream. It really is that versatile and it’s TO DIE FOR. Get creative and:

• Use it as a dip for fruit,
• Top chocolate chunks with it,
• Frost cakes, brownies, or cupcakes with it,
• Make cookie sandwiches with it,
• Or… do like I do and eat it by the spoonful!

This is a totally event-neutral peanut butter frosting, too. People have told me they’ve made it for:

• Birthdays (it’d be great for kids’ birthdays especially!)
• Work parties
• Weddings
• Valentines Day
• Teacher Appreciation Week

…and I bet however you use it will also be awesome!

So, in short…go make that peanut butter buttercream!

FAQs About This Peanut Butter Buttercream

How many cupcakes does this recipe frost?

1 dozen (12)!

Does this buttercream hold up in warm weather?

Like all buttercream, this peanut butter buttercream is made with butter, so extreme heat will cause it to melt.

Can I use this to frost a cake and will it be enough?

To frost a small 2-layer 6-inch cake you will probably have enough. Anything larger, I’d suggest doubling the recipe.

Can I use a piping tip and pastry bag with this peanut butter buttercream?

Absolutely!

Can I color the frosting for themed food?

I’m unsure! I’d recommend doing a test batch first.

If I pour ganache over the top, will the buttercream hold up?

If you chill the frosted cupcakes for 20 minutes first, they should be okay. I can’t promise anything though!

Can I use milk instead of cream?

Yes, but beware… the frosting will be less fluffy! And I think the fluff is kind-of the point…but you can always do what you’d like!

Can I make this with more or less peanut butter?

Sure! Adjust the flavor how you want it.

What about any other substitutions?

Like I said earlier, I perfected this after toooons of experimenting! Though I always encourage trying something new, it wouldn’t be “perfect” anymore if you used substitutions, and I don’t know how it would turn out. I can’t fully recommend it…but feel free to mess around. Tell me how it goes in the comments!

Does it need to be used right away?

No, you can refrigerate this for 2-3 days. I really do recommend making it right before you have to, though, so you don’t have to keep bringing it to room temperature every time!

How long is it edible if it’s stored in the fridge?

I’d say about 10 days.

PS… Here’s more of my recipes featuring this buttercream!

Check out my PB&J Chocolate Cupcakes!

Or…my Peanut Butter Buttercream Tagalong Cookie Sandwiches!

Or…these Triple Chocolate Peanut Butter Cupcakes!

If you’ve made any of these recipes or used this peanut butter icing on something totally new, I’d love to hear about it below!

Yield: Frosting for 12 cupcakes

The Perfect Peanut Butter Buttercream

Prep Time: 10 minutes

Total Time: 10 minutes

If you’re looking for the best peanut butter buttercream recipe ever…or really, the perfect frosting to go on literally anything...STOP!  Look no further, you found it!

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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.