Seriously addictive and easy-to-make peanut butter buttercream frosting — insanely delicious on chocolate cake, cupcakes, or brownies. Learn the simple technique for the lightest, fluffiest peanut butter frosting you’ll ever taste.
Confession time…
For a long time I didn’t get the peanut butter obsession. I once found my college roommate in the kitchen at night, eating peanut butter straight from the jar with a spoon — more than once.
I never did that. Plain peanut butter by the spoonful wasn’t my thing. But over time my taste changed. Now I’m happy to spread it on toast, tuck it between crackers, or turn it into a killer frosting. I’m completely hooked.
This frosting is dangerously delicious.
Paired with chocolate cake, cupcakes, or fudgy brownies, this peanut butter buttercream is a real treat. If you’re wondering how it performs in a larger bake, my Snickers cake uses this frosting throughout and it’s outrageously good.
Let’s get to it.
WHY YOU’LL LOVE THIS PEANUT BUTTER BUTTERCREAM:
Does the internet need another peanut butter frosting? Absolutely — here’s why.
- Compared with many American buttercream recipes, this peanut butter buttercream uses far less powdered sugar while still achieving a smooth, pipeable consistency. You get the flavor without the cloying sweetness.
My husband and I aren’t usually fans of classic American buttercream, yet we both loved this one enough to sneak spoonfuls. It’s rich, balanced, and perfectly fluffy.
WHAT KIND OF PEANUT BUTTER IS BEST FOR MAKING THIS FROSTING?
- Use conventional peanut butter brands (like Jif or Skippy) rather than 100% natural peanut butter. Natural varieties tend to separate and have a thinner texture that can affect the frosting.
- Choose creamy peanut butter over chunky for a smoother, silkier buttercream.
HOW TO MAKE PEANUT BUTTER FROSTING:
- Whip the butter and peanut butter together until the mixture becomes pale and very fluffy. Don’t stop at just combined — it should increase in volume and lighten in color.
- Add the powdered sugar, salt, and vanilla, then whip again until the frosting is smooth, airy, and pipeable.
Tip
Beat the butter mixture thoroughly before adding sugar. Incorporating plenty of air at this stage is key to a light frosting. If the butter isn’t whipped enough, the finished frosting can be dense, greasy, and may not hold shape well.
This batch yields enough frosting for 24 moderately frosted cupcakes, a two-layer 9-inch cake, or a four-layer 7-inch cake.
HOW TO STORE THIS FROSTING:
- Keep the frosting in an airtight container in the refrigerator for up to 1 week.
Make-Ahead Tip:
- You can freeze this frosting in an airtight container for up to 3 months.
- Thaw overnight in the refrigerator, bring to room temperature, and re-whip in a mixer until light and fluffy before using.
Peanut Butter Buttercream Frosting
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Ingredients
- 2 sticks (226 g) unsalted butter, at room temperature
- 1 cup (260 g) creamy peanut butter
- 2 cups (250 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon coarse kosher salt
Instructions
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In a mixing bowl fitted with a paddle attachment, combine the butter and peanut butter. Beat on medium-high for about 2 minutes, or until the mixture is pale and fluffy. Scrape the bowl halfway through.
TIP: Whipping plenty of air into the butter mixture before adding sugar gives you a lighter frosting. If the butter isn’t whipped enough, the frosting may be dense or greasy and won’t hold its shape well.
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Add half the powdered sugar and mix on low until incorporated.
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Add the remaining powdered sugar, vanilla, and salt. Start mixing on low, then gradually increase to medium-high and beat until smooth and fluffy, about 2 more minutes.
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