Tessa’s Recipe Rundown
Taste: Perfect balance of sweetness with plenty of peanut butter flavor.
Texture: Ultra rich, smooth, and creamy but thick enough to frost on a cake.
Ease: Super simple and easy. Why would you ever purchase premade frosting?!
Pros: Fun flavor twist that goes with so many cakes or cupcakes.
Cons: None.
Would I make this again? I’ve made this many times.
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This Peanut Butter Buttercream Frosting might be the most delicious frosting of all time.
I originally published this Peanut Butter Buttercream Frosting with my Banana Chocolate Chip Cake recipe. That recipe has become super popular, and many readers told me that their favorite part was the peanut butter frosting! So I knew it deserved its own recipe post.
This recipe basically takes peanut butter – which is already amazing and perfect – and makes it even richer yet lighter with the perfect amount of sweetness.
Peanut Butter Frosting pairs perfectly with chocolate cake or cupcakes. Or banana cake or banana bread. You could even slather it over brownies or cookies! Or, let’s be honest, eat it with a spoon 😉
Really, this frosting knows no bounds. I’m sure you’ll love it as much as I do!
Sprinkle of Science
How to Make Peanut Butter Buttercream Frosting
What Type of Buttercream Frosting is This Recipe?
This Peanut Butter Buttercream Frosting is an American-style buttercream frosting, which means that it’s made of butter and powdered sugar, whipped together with our star ingredient, peanut butter. It’s a super quick and easy frosting recipe!
Butter vs. Shortening in Buttercream Frosting
Some American buttercream recipes will contain shortening or a combination of butter and shortening, but I use an all-butter mixture. Shortening leaves a slightly greasy film behind on the palate and has a slight aftertaste that I don’t prefer.
What Type of Peanut Butter for Buttercream?
I typically like to use Skippy in baking and frostings, but feel free to use your favorite brand here. I haven’t tested this recipe using natural peanut butter, so I can’t say for sure how that will work. If you wish to try that, be sure to give it a really thorough stir before using, to ensure there are no dry bits or oily pockets.
The Best Powdered Sugar for Buttercream
Always sift powdered sugar before adding it to your buttercream. For the absolute smoothest Peanut Butter Buttercream Frosting, I recommend investing in organic powdered sugar that contains tapioca starch instead of cornstarch because it dissolves much more readily to remove grittiness. This is the brand of organic powdered sugar I usually use, though Trader Joe’s also has a great option available.
Does Buttercream Need to be Refrigerated?
While the sugar in buttercream acts as a preservative and keeps the frosting intact for a few hours at a time, I recommend storing the buttercream in the refrigerator.
How to Make Peanut Butter Buttercream Frosting Ahead of Time
Transfer the Peanut Butter Buttercream Frosting to an airtight container and store in the fridge for up to a week. Allow the buttercream to come to room temperature and re-whip with the paddle attachment on the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar to thicken, if needed. If you need to store for longer, check out the freezing instructions just below.
Can You Freeze Peanut Butter Buttercream?
Yes! Store this buttercream in an airtight container or freezer bag in the freezer for up to 3 months. Thaw overnight in the fridge, and then bring to room temperature before re-whipping until light and fluffy again.
How Much Buttercream Does This Recipe Make?
This Peanut Butter Buttercream Frosting will frost a two-layer cake, or 24 cupcakes, OR 12 cupcakes with a generous amount of frosting (think a tall piped swirl). Not sure how much frosting you’ll need? Check out this handy frosting guide from Wilton.
More Buttercream Frosting Recipes:
- How to Make the Best Buttercream
- Swiss Meringue Buttercream
- Chocolate Swiss Meringue Buttercream
- Best Cream Cheese Frosting
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Peanut Butter Buttercream Frosting
Ingredients
- 2 sticks (227 grams) unsalted butter, at room temperature
- 1 cup (270 grams) creamy peanut butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 2 1/2 cups (313 grams) powdered sugar, sifted
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high speed until light and fluffy, scraping down the sides and bottom of the bowl as needed. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy, about another 3 minutes.
STORAGE:
- Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy before using. Add a tablespoon or 2 of powdered sugar to thicken if needed.
Recipe Notes
This recipe was originally published in 2019 and has been updated with additional baking tips and information. Photos by Ashley McLaughlin.
It’s so simple and easy. I use vegan butter because of my dairy allergies, but you can’t tell the difference. It has become the ‘go-to’ frosting whenever bake something. My partner and I love it!!!!
How would I make this to stiffen it up so it doesn’t melt as fast?
Hi Amanda! Make sure your butter is at a cool room temperature (about 65-67°F) when creaming. This will help prevent your frosting from being too greasy or runny. Once your cake/cupcakes/etc are frosted, you can store them in the fridge until shortly before serving. The frosting should stay solid and not melt for an hour or more, depending on how hot it is – shorter if in the direct sunlight or if it’s extremely hot, and longer if you can keep it out of direct sunlight and/or it’s not super hot. I hope that helps!
This buttercream was easy to make and tasted delicious!
One of the easiest and best p nut butter icings I have made.