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

Perfect Peanut Butter Buttercream | The JavaCupcake Blog https://javacupcake.com

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!

Perfect Peanut Butter Buttercream Frosting swirled onto cupcakes setting on a cooling rack

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!

Ingredients for peanut butter frosting - powdered sugar, peanut butter, butter and heavy cream

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)

Peanut Butter Cream frosting in a piping bag

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!

Peanut Butter Frosting on cupcakes served on white plates with a fork and a glass of milk

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!

Perfect Peanut Butter Buttercream | The JavaCupcake Blog https://javacupcake.com

The Perfect Peanut Butter Buttercream

Yield: Frosting for 12 cupcakes
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!

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.

167 comments

  1. Cindy

    So yummy!! Definitely a keeper. I have a lot left over. Can this frosting be kept in the freezer for later use?
    Thanks!

    Reply

  2. Lucy

    What can I use instead of heavy cream if I have none.

    Reply

  3. Freya

    I am going to try this recipe on a dark chocolate cupcake recipe from Savory Simple. If you want to try the cupcake, here is the link to the recipe; https://www.savorysimple.net/dark-chocolate-cupcakes/

    Reply

    1. Betsy Eves

      How did it turn out?? :)

      Reply

  4. Catherine

    If I don’t put this on my cupcakes right away, can I refrigerate this in a bag for a few weeks until I’m ready to apply it? Or even freeze it till a few days before so I can defrost it in time? I know you say it doesn’t hold form when frozen, but if it’s not applied to the cupcakes and it stays in a bag, does it make a difference? It’s good,but I ha e Soo much to make for my friends baby shower that I’d like to get things as pre-prepped as possible…

    Reply

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  6. Amanda

    This frosting is like a peanut butter cloud from the planet yummy. SO GOOD!!
    I added a little of Mexican Vanilla to my frosting.

    Reply

  7. Sheryl

    My friend group LOVES the flavor and texture of this frosting, especially paired with a chocolate cake!
    Today, for my husband’s birthday, I decided to mix it up and do mint with the chocolate cake instead. Substituted Crisco for the peanut butter (1:1), added some mint and vanilla extracts, and a little food coloring. The frosting turned out just as wonderfully light and fluffy as it does with peanut butter, so I think this might be my go-to frosting base from now on!

    Reply

  8. Marlene

    I’ve made this peanut butter buttercream many times. Everyone who tries it loves it! Yesterday I doubled the recipe, using one heaping cup of Jif and one cup of peanut butter powder. Everything else remained the same. It’s not as sweet, but still VERY delicious. The doubled recipe was enough to generously swirl on top of 36 chocolate cupcakes (with some left over) using Ateco tip #868. Thank you!

    Reply

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