Beware, this peanut butter buttercream recipe is highly likely to become your new go to frosting to make in a pinch. Made with ingredients you probably already have in your pantry, this simple and delicious frosting comes together in less than 10 minutes. Use it to frost or fill your favorite desserts including cakes, macarons, cupcakes, cookies, brownies, and more.

This is the buttercream recipe I reach for when I need something fast, and don’t want to make another trip to the store. I’ve made it multiple times recently to fill peanut butter macarons for a quick but crowd pleasing flavor. It’s been a hit every time!

This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you.

Peanut Butter Buttercream Recipe Highlights

• 10 minute prep from start to finish
• Pantry staple ingredients
• Creamy and SUPER peanut buttery
• Not too sweet

Peanut Butter Buttercream Ingredients

Here’s what you’ll need for this recipe…

• Salted Butter (ROOM TEMP. You can also swap this for unsalted butter and add extra salt to taste. I will say, I prefer to start with salted because I do think it creates a better balanced flavor! The internet is very divided on this though and some prefer to use unsalted to have 100% control of the salt level. BUT…adding your own salt in sometimes doesn’t dissolve/distribute quite the same as if it were already in the butter.)
• Peanut Butter (Surprise! For this recipe I recommend the Natural Jif Creamy Peanut Butter. It has a bit less sugar but is still smooth and creamy. It also doesn’t separate like many natural peanut butters. I linked the one I use below, but the price is usually much cheaper in stores)
• Powdered Sugar/Confectioner’s Sugar (No need to sift unless you have some major clumps going on)
• Salt (A few small pinches balance the sweetness)
• Heavy Cream (Adds a nice creaminess to the buttercream and can also help work out air bubbles)
• Vanilla (I loved the flavor as is, but if you wanted to add a touch of vanilla feel free to add 1/2 tsp!)

Recipe Inspiration

When it comes to flavoring buttercreams, I lean toward a less sweet, and more intense flavor since I usually fill macarons with them. Macarons are already sweet, and sometimes a filling flavor that tastes great on it’s own can get lost once paired with the shells if it’s not boosted a little bit.

Therefore, I wanted the peanut butter flavor in this peanut butter buttercream to be front and center, loud and proud. I landed on using equal parts butter and peanut butter, and 1.5 parts powdered sugar. This achieved what I felt was the most peanut butter forward flavor you can get, while still being a buttercream with enough structure and stability. The powdered sugar to butter/peanut butter ratio is a bit less than some recipes, but once again, I’d rather have a frosting be on the less sweet end of the spectrum.

That being said, you can always adjust and add more powdered sugar if you’d like a bit more sweetness or a bit stiffer of a buttercream! Just note you might need to add more heavy cream to smooth and balance it out.

How to Make Peanut Butter Buttercream

Beat the Butter

First things first, make sure your butter is room temperature so it will whip up properly. If you need a quick fix, you can microwave it in short 10-20 second bursts until it’s softened properly.

Beat the butter on medium high with a paddle attachment and electric mixer (Kitchen aid speed 8) for about 2 minutes until the color has lightened and the texture is silky.

See photo below for reference.

Add the Peanut Butter

Next, add in the peanut butter, and beat for an additional minute on the same speed. Scrape down the bowl and the paddle, and beat for 1 more minute until fully incorporated.

Slowly Pour in the Powdered Sugar

After the butter and peanut butter are fully mixed and smooth, change the mixer speed to low. (Kitchen Aid Stir). Slowly pour in the powdered sugar, allowing it to incorporate as you go. Don’t add too much at a time here or put the mixer on too fast unless you want powdered sugar all over your kitchen!

Once the powdered sugar has mixed in enough to not fly out, increase the speed to medium (Kitchen Aid 6) and beat for another minute. Scrape down the bowl, and beat again for a minute.

Add in Heavy Cream

Next, shift the mixer speed to stir or low. Add in 1 tbsp of heavy cream, and allow the mixer to run on low for another minute until everything is smooth and creamy like the photo below. Scrape down the bowl and paddle as needed.

Adjust to Taste

At this point, give the buttercream a taste and examine the texture. If desired, add a pinch of salt at a time until you’ve reached the desired balance. (I usually add at least 2 small pinches of salt)

You can also mix in 1/2 tsp of vanilla as well if you want a touch of that flavor.

How to Make Buttercream Stiffer or Softer

If the buttercream is too soft for your liking, you have a few options.

Option 1: Pop the bowl in the fridge for a bit before using to cool and firm up the buttercream a bit. This method allows you to keep the same flavor, while still getting a bit of extra firmness from the temperature if needed.

Option 2: Add a few tablespoons of powdered sugar at a time until you’ve reached your desired consistency. Extra powdered sugar will stiffen the buttercream. However, it will also sweeten it obviously, so you may want to add additional salt or a touch more heavy cream if needed.

If the buttercream is too stiff for your preference, simply add additional heavy cream until it reaches the desired consistency.

Removing Air Bubbles from Buttercream

Air bubbles can be super annoying when frosting or piping decorations on a dessert. If you’ve been a baker for any length of time, you’ll know the feeling of the dreaded burst of an air bubble in the middle of piping.

Here are a few options to remove air bubbles for smoother buttercream.

• Mix on low with the paddle attachment for a few minutes
• Mix by hand with a silicone spatula, pressing air bubbles out on the side of the bowl
• If over whipped or too warm, chill in the fridge for 20-30 minutes, and then rewhip on low
• Microwave a small scoop of buttercream until just melted, and then stir back into the buttercream

Desserts to Frost and Fill with Peanut Butter Buttercream Frosting

• Cake
• Macarons
• Cupcakes
• Cookies
• Brownies
• Donuts

Looking for more frosting & filling recipes? Here’s a few blog favorites!

And there you have it! A super easy and quick Peanut Butter Buttercream.

I hope you enjoy this recipe! If you give it a try, I’d love to hear what you think and see your dessert creations. Happy baking!