Peanut Butter Buttercream

There’s something magical about peanut butter — that creamy, salty-sweet flavor that makes everything taste like nostalgia. I’m sharing the most luscious Peanut Butter Buttercream you’ll ever whip up.

Perfect for cupcakes, layer cakes, cookies, or straight off the spoon (no judgment here).

I’ve tested dozens of frosting recipes through the years, and this one wins every time. It’s smooth, rich, pipes beautifully, and sets perfectly for layering. Once you make it, you’ll wonder how you ever lived without it.

Whether you’re topping a classic chocolate cake or filling sandwich cookies, this buttercream delivers that dreamy, peanut-buttery comfort we all crave.

Why This Buttercream Works

The secret is balance. Creamy peanut butter brings depth, while butter adds body and smoothness. Powdered sugar sweetens and stabilizes, and a splash of heavy cream makes the texture light enough to swirl effortlessly.

Using room-temperature ingredients ensures everything whips together into a cloud of silky perfection. Cold butter or dense peanut butter can cause lumps — and nobody wants that in their frosting bowl.

Pro tip: Don’t rush the mixing step. Let your stand mixer beat the butter and peanut butter for a full 3–5 minutes before adding sugar. It’s worth every second.

Ingredient Breakdown

• Unsalted Butter – Provides structure and richness. Room temperature is key.
• Creamy Peanut Butter – JIF is my favorite for consistent texture and flavor.
• Powdered Sugar – Sweetens and thickens the frosting.
• Heavy Cream – Adds fluffiness and shine; substitute milk if needed (just less airy).
• Salt – Balances the sweetness and brings out that roasted peanut flavor.

Tools: Stand mixer, spatula, and patience. A few minutes of whipping equals professional-level frosting texture.

How to Make It

1️⃣ In your mixer, cream butter + peanut butter until smooth and pale. Scrape the bowl often. 2️⃣ Add powdered sugar gradually. Start slow to avoid sugar clouds. 3️⃣ Pour in heavy cream and a pinch of salt. Beat on high 3–5 minutes until light, fluffy, and pipe-ready.

Flavor twists: • Add 2 tbsp cocoa powder for chocolate-PB frosting. • Mix in espresso powder for a mocha kick. • Swirl with caramel or honey for extra sweetness.

Storage: Keeps 3 days refrigerated or up to 3 months frozen. Bring to room temp and re-whip before using.

Read Next: Triple Chocolate Peanut Butter Cupcakes — the ultimate partner for this frosting.

Quick Tips for Success

• Always use room-temp ingredients. • Beat longer than you think — air = fluff. • For stiffer texture, chill 10 minutes before piping. • Want lighter frosting? Add 1–2 tbsp extra cream. • Too thin? Add ¼ cup more powdered sugar.

FAQs

How much does this recipe make? Enough to frost about 12 cupcakes or one 8-inch layer cake. Double for bigger projects.

Can I color the buttercream? Yes — use gel colors sparingly to avoid thinning the texture.

Will it hold up in heat? It’s butter-based, so keep cool until serving time. Chill briefly if the kitchen is warm.

Can I make it ahead? Absolutely. Store covered in the fridge and bring to room temperature before using.

Peanut Butter Buttercream Inspiration

This frosting makes everything better — from PB&J Chocolate Cupcakes to Tagalong Cookie Sandwiches. Try it with banana cake or drizzled with ganache for instant bakery-level desserts.

PB&J Chocolate Cupcakes | Tagalong Cookie Sandwiches | Triple Chocolate PB Cupcakes