Peanut Butter Buttercream Frosting
This peanut butter buttercream frosting is rich, creamy, and perfectly sweet with that classic nutty flavor everyone loves. It’s smooth, fluffy, and easy to whip up—ideal for topping cupcakes, cakes, or sneaking a spoonful straight from the bowl!
Get ready to rock your sweet tooth—this peanut butter buttercream frosting is a little sweet, a little salty, and totally unforgettable.
With only 6 ingredients and 10 minutes, you can whip up (and whip it good) a silky smooth peanut butter frosting that is perfect for cupcakes, cakes, cookies, or enjoyed by the spoonful. (No judgment).
Life’s too short for boring frosting, so crank up the Hall and Oates, grab your jar of Jif, and let’s make your peanut butter dreams come true.
If you are passionate for peanut butter, check out my frosted peanut butter cookies, chocolate peanut butter cupcakes, and classic peanut butter cookies.
How to Make Peanut Butter Buttercream Frosting
Step 1: Whip the butter for 5 minutes until light, pale, and creamy.
Step 2: Add in the powdered sugar and mix on low speed until combined. Then, add the peanut butter.
Step 3: Add in the heavy cream, vanilla extract, and salt and mix until combined and smooth.
Step 4: Whip the frosting for 2 to 3 minutes on medium speed until smooth and creamy. Then, mix on low speed for several minutes to remove the air bubbles.
Courtney’s Expert Buttercream Frosting Tips
- Use room temperature butter and whip the butter for several minutes to achieve light and fluffy peanut butter frosting.
- Use regular creamy peanut butter for the best taste and texture.
- To make super smooth buttercream, heat 1 cup of the frosting in the microwave for about 15 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
- Check out my posts on 10 Tips for Making Perfect Buttercream and How to Make Smooth Buttercream Frosting to learn more helpful tips and tricks to make the best buttercream.
Frequently Asked Questions
For this recipe, use a good old fashioned creamy peanut butter to get the best taste and creamy texture and consistency.
This frosting pairs well with vanilla, white, banana, or chocolate cake. Pair it with strawberry or raspberry filling to make delicious peanut butter and jelly cupcakes.
This recipe makes enough buttercream to frost about 3 dozen cupcakes or a 3-layer 7-inch or 8-inch layer cake.
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Peanut Butter Buttercream Frosting
Equipment
Ingredients
- 2 cups (454 g) unsalted butter (room temperature)
- 1 ½ cups (390 g) creamy peanut butter
- 5 cups (600 g) powdered sugar
- 2 tbsp (30 ml) heavy cream
- 1 tbsp (15 ml) vanilla extract
- ½ tsp (0.5 tsp) salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy. Add in the creamy peanut butter and mix on low speed until fully combined with the butter.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
- Optional: To smooth out the buttercream and remove any air bubbles, heat 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
- Room temperature: Store the frosting in an airtight container at room temperature for 1 day.
- Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
- Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Nutrition
Made This Recipe?
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
This was so delicious!!!
Happy to hear you enjoyed this recipe! It’s one of my favorites!
The flavor is great and it holds its shape! Thank you for the recipe!
You’re welcome! Thank you so much for trying out the recipe and taking time to comment and leave a review! I appreciate it! 🙂
Hello! I love peanut butter and am excited to try this recipe. What is your favorite chocolate cake recipe to pair this frosting with?
Excellent! Chocolate and peanut butter are a match made in heaven! Check out my chocolate cake recipe! It is super easy to make!
Love this recipe so easy to follow I used hazelnut instead of peanut butter 😊 turned out good
Ooooh yay! That sounds delicious!! Glad you enjoyed! Thanks so much for rating the recipe! 🙂