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!
In a large mixing bowl, cream the butter. Use an electric mixer to beat the butter until it is light and smooth.
1 cup butter
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.
1 cup peanut butter
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.
3 cups powdered sugar
Next, stir in the vanilla extract and salt.
1 teaspoon vanilla extract, 1 pinch 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.
2 tablespoon milk
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.