Peanut Butter Buttercream Frosting is ultra rich, thick, smooth, and creamy with tons of sweet nutty flavor that goes perfect on so many cakes or cupcakes!
2sticks (227 grams) unsalted butter, at room temperature
1cup(270 grams) creamy peanut butter
1teaspoonvanilla extract
1/8teaspoonfine salt
2 1/2cups(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 again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.
Notes
This makes enough frosting for a two layer cake or 24 cupcakes (or 12 cupcakes with a generous amount of frosting).