My peanut butter buttercream frosting is a surefire way to get your peanut butter fix and it's incredibly easy to make! This frosting is perfect for spreading on cakes or cupcakes, but can easily be piped as well because it is so smooth and creamy! Switch it up from the usual chocolate or vanilla and try some peanut butter buttercream frosting today!
Easy Peanut Butter American Buttercream
Peanut butter lovers rejoice because this easy peanut butter buttercream frosting might be the only frosting recipe you'll ever need! It's smooth, creamy, and complements a variety of flavored cakes and cupcakes beautifully.
With just a handful of simple ingredients, you can whip up a frosting that tastes as if it came right out of your favorite bakery. So what are you waiting for? Try this quick and easy peanut butter frosting today!
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If you are a fan of delectable and creamy frostings for any dessert, make sure to take a look at all of my fantastic frosting recipes!
🥘 Peanut Butter Buttercream Ingredients
Though chunky peanut butter may technically work, it would be difficult to spread and even more so to pipe. Also, remember that if you use honey or other flavored peanut butter the flavor can come across in your frosting.
- Salted Butter - 1 cup, softened to room temperature.
- Peanut Butter - 1 cup of creamy peanut butter (*see note).
- Powdered Sugar - 3 cups of powdered sugar.
- Vanilla Extract - 1 teaspoon of vanilla extract (use 100% pure vanilla for the best flavor).
- Salt - 1 pinch, add more if needed to cut the sweetness from the powdered sugar.
- Milk - 2 tablespoons of milk.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Peanut Butter Buttercream Frosting
If you follow these directions closely, you will have smooth, creamy peanut butter frosting in no time! Grab a mixing bowl, an electric mixer, and a silicone spatula, and let's get started!
This recipe will yield enough frosting for a 9x13 cake, a two-tier 8 or 9-inch cake, or 12 cupcakes (generously)!
- Cream your butter. Place 1 cup of salted butter in a bowl and use an electric mixer to beat it until it is smooth.
- Combine. Add 1 cup of peanut butter to the creamed butter and continue to beat the mixture with your electric mixer until it is smooth and thoroughly combined
- Mix. Gradually pour in the 3 cups of powdered sugar, ⅓ cup at a time with the mixer on low speed, and mix until combined well. Use your spatula to scrape any sugar stuck to the edges or bottom of the bowl.
- Stir. Next, stir in 1 teaspoon of vanilla extract and ½ a teaspoon of salt.
- Add milk. With your mixer on low, add 2 tablespoons of milk and let it mix until it is thoroughly distributed. Gradually increase the mixer to high speed and let it beat the frosting for 30 seconds.
- Frost. Spread or pipe your peanut butter buttercream frosting on cakes or cupcakes (only after they have been fully cooled).
Peanut butter buttercream frosting would taste delicious on chocolate cupcakes or vanilla bean cupcakes! You could even make some yellow cake from scratch and top it with this peanut butter buttercream. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- A pinch of salt would be roughly 1/16th teaspoon.
- Try to avoid using natural peanut butter (the kind that separates) because it is so oily it may not work well in frosting.
- This recipe can frost 12 cupcakes generously or frost 24 cupcakes lightly.
- For cakes, this amount of frosting can cover a 9x13 cake or 2-layered round 8" or 9" cakes.
🥡 Storing
If using the buttercream frosting in the next 24-48 hours, your frosting can be kept at room temperature. If not it should be refrigerated for up to a week. Store it in either an airtight container or a sealed piping bag.
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❓ Recipe FAQs
If your peanut butter buttercream is separating, your ingredients were most likely either too hot or too cold. Make sure you are starting off with room-temperature butter. It should be cool to the touch and you should be able to make an indention when pressed with your finger.
The best way to ensure your butter is at the ideal temperature is to bring it out of the fridge about an hour in advance. You don't want to microwave it!
Avoid using natural peanut butter in order to achieve the best texture and quality of your frosting. Natural peanut butter is not as creamy and can be pretty oily.
Yep! This delectable buttercream does not have to be used immediately. You can keep it in an airtight container on the counter for up to 2 days, or pop it into the fridge for a max of one week!
🥜 More Peanut Butter Recipes
- Peanut Butter Blossoms - These peanut butter cookies are topped with a chocolate Hershey's kiss for an irresistible combination!
- Peanut Butter Mug Cake - If you are searching for a simple and quick single-serving dessert then this is the recipe for you!
- Microwave Peanut Butter Fudge - You can easily whip up some rich and indulgent peanut butter fudge in your microwave!
- Chocolate Peanut Butter Rice Krispies Treats - Go ahead and add some extra flavor to your Rice Krispies treats by mixing in some chocolate and peanut butter!
- Almond Flour Peanut Butter Cookies - These versatile and tender peanut butter cookies are a perfect treat for any occasion!
- Peanut Butter Banana Brownies - Mix up your standard brownies by trying out a peanut butter and banana variation!
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📖 Recipe Card
Peanut Butter Buttercream Frosting (Quick & Easy Cake Frosting!)
Ingredients
- 1 cup butter (salted butter softened at room temperature)
- 1 cup peanut butter (creamy)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt (add more if needed to cut the sweetness from the powdered sugar)
- 2 tablespoon milk
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large mixing bowl, cream the butter. Use an electric mixer to beat the butter until it is light and smooth.
- Add the peanut butter to the creamed butter and continue to beat the mixture with your electric mixer until it is smooth and thoroughly combined.
- Slowly add the powdered sugar ⅓ cup at a time with the mixer on low speed and let it continue to mix until combined well. Use your spatula to scrape the edges and bottom of the bowl so that nothing is missed.
- Next, stir in the vanilla extract and salt.
- With your mixer on low still, add the milk and let it mix until it is thoroughly distributed. Gradually increase the mixer to high speed and let it beat the frosting for 30 seconds.
- Spread or pipe your peanut butter buttercream frosting on cakes or cupcakes once they have been fully cooled.
Notes
- A pinch of salt would be roughly 1/16th teaspoon.
- Try to avoid using natural peanut butter (the kind that separates) because it is so oily it may not work well in frosting.
- This recipe can frost 12 cupcakes generously or frost 24 cupcakes lightly.
- For cakes, this amount of frosting can cover a 9x13 sheet cake or a 2-layer round 8" or 9" cake.
- Storing: If using in the next 24-48 hours, frosting can be kept at room temperature. If not it should be refrigerated for up to a week. Store it in either an airtight container or a sealed piping bag.
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