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Peanut Butter Buttercream Frosting
Yield: 6 cups
This peanut butter buttercream frosting is rich, creamy, and perfectly smooth with that classic nutty flavor everyone loves. It’s easy to make and comes together in just minutes for a bakery-style finish. Perfect for cupcakes, cakes, or brownies—basically anything that could use a sweet, peanut buttery swirl!
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
Storing & Serving:
Recipe Tips: Scroll up the blog post to see more expert buttercream tips and frequently asked questions to make the most out of this recipe.
- 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.
Recipe Update: This recipe was updated in October 2025. (Increased the powdered sugar by 1 cup and added 2 additional teaspoons of vanilla extract)
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information. For this recipe, the nutritional information is based off 1 cup of buttercream frosting, which is likely not an accurate serving size.
Nutrition
Serving: 1cup | Calories: 1340kcal | Carbohydrates: 115g | Protein: 15g | Fat: 96g | Saturated Fat: 47g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Trans Fat: 2g | Cholesterol: 168mg | Sodium: 482mg | Potassium: 392mg | Fiber: 3g | Sugar: 105g | Vitamin A: 1964IU | Vitamin C: 0.03mg | Calcium: 54mg | Iron: 1mg
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