Peanut butter buttercream frosting is simple to make and perfect for peanut butter lovers! Made with only 6 ingredients, this easy frosting recipe comes together in about 10 minutes and has great peanut butter flavor. This buttercream pairs perfectly with chocolate cake, brownies, or chocolate cupcakes!
Ingredients for Peanut Butter Buttercream Frosting
- Unsalted utter: Room temperature, softened butter.
- Peanut butter: Regular, creamy peanut butter.
- Powdered sugar: For sweetness and structure. Also known as confectioners’ sugar and icing sugar.
- Vanilla extract: Pure vanilla extract adds great flavor to the buttercream.
- Salt: A bit of salt adds some contrast to the sweetness of the buttercream.
- Heavy cream: Heavy cream or heavy whipping cream makes the buttercream smooth and creamy.
How to Make Peanut Butter Buttercream Frosting
To make the peanut butter buttercream frosting, you will need a stand mixer or an electric hand mixer. If you are using a stand mixer, you can use either the paddle attachment or the whisk attachment – whatever your preference is!
- Whip the room temperature butter for about 5 minutes until light, fluffy, and pale in color.
- Add in peanut butter and mix until well combined.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Then add the remaining half and continue to mix on low speed.
- Add the vanilla extract and salt and continue to mix on low until combined.
- Slowly drizzle in the heavy cream. Be sure to scrape the sides and bottom of the bowl after this step to ensure everything is well mixed.
- Turn the mixer to medium speed and whip the buttercream for about 3 minutes.
Peanut Butter Buttercream Frosting Recipe Tips
Make perfect buttercream frosting
Check out my blog post on 10 Tips for Making Perfect Buttercream to learn easy tips and tricks on how to make the best buttercream frosting!
Whip the butter until light and fluffy
One key step to making smooth and creamy buttercream is to whip the butter until it is pale, light, and fluffy before adding any additional ingredients. Room temperature butter makes creaming a breeze. The butter should be slightly soft but still hold its shape. Whip the butter for about five minutes, scraping the sides and bottom of the bowl occasionally.
Use regular, creamy peanut butter
For the best results, I recommend using regular creamy peanut butter. I have tested this recipe with natural peanut butter. It is good, but not as smooth and creamy as using regular, good old fashioned peanut butter.
Storing the buttercream
The peanut butter buttercream frosting can be stored in the refrigerator in an airtight container for up to 2 weeks and frozen for up to 3 months. To use, simply bring the buttercream to room temperature, and rewhip with your mixer until it is smooth, light, and fluffy.
Peanut Butter Buttercream Frosting
- Stand mixer fitted with a whisk or paddle attachment or electric hand mixer
- 2 cups unsalted butter room temperature
- 1 ½ cups creamy peanut butter
- 4 cups powdered sugar
- 2 tsp vanilla extract
- ½ tsp salt adjust to taste preference
- 2 tbsp heavy cream
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk or paddle attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add in the creamy peanut butter and continue to mix until well combined.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add vanilla extract and salt and mix on low until combined.
- Drizzle in the heavy cream while mixing on low. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Once the heavy cream is added, turn the speed on the mixer to medium and whip for an additional 3 minutes scraping the sides and bottom of the bowl occasionally.