If you’re looking for the best peanut butter frosting ever… STOP! You’ve found it in my Perfect Peanut Butter Buttercream!
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
- Peanut Butter Buttercream Tagalong Cookie Sandwiches
- Triple Chocolate Peanut Butter Cupcakes!
Aren’t these peanut butter cupcakes absolutely beautiful! Seriously, this perfect peanut butter buttercream makes EVERY cupcake look even more delicious than it already is!
There is seriously no wrong way to use this peanut butter buttercream. It’s TO DIE FOR.
FAQ’s about this Peanut Butter Buttercream
- How many cupcakes does this recipe frost? 1 dozen (12)
- Does this frosting hold up in warm weather? Like all buttercream, this frosting 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-in cake you will probably have enough. Anything large, I’d suggest doubling the recipe.
- Can I use a piping tip and pastry bag with this frosting? Absolutely!
- If I pour ganache over the top, will the frosting hold up? If you chill the frosted cupcakes for 20 minutes first, they “should” be okay. I can’t promise anything though!
- 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
- 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.