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Peanut Butter Buttercream Frosting
Yield: 6 cups
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!
Equipment
- Stand mixer fitted with a whisk or paddle attachment or electric hand mixer
Ingredients
- 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
Instructions
- 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.
Notes
Store the peanut butter buttercream frosting in an airtight container or wrapped tightly with plastic wrap in the fridge for 2 weeks or in the freezer for 3 months. Thaw buttercream by bringing it to room temperature and rewhipping for 5 minutes.
This recipe makes approximately 5-6 cups of frosting. This is enough to ice 3-4 dozen cupcakes or frost a 3-layer 7-inch, 8-inch, or 9-inch round cake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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