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Peanut Butter Buttercream Frosting

Whip up this quick and delicious peanut butter buttercream frosting with just 10 minutes and a few pantry staples. Perfect for filling and frosting cakes, macarons, cookies, and more.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Servings 3.5 lbs (10 cups)

Ingredients
  

Please note that if you use the recipe scaling function, it will only effect the amount on the left. The notes I've added towards the right side of the ingredient with unit conversions in parenthesis will not change.

  • 1 lb salted butter, softened/room temperature (2 cups) (If using unsalted, add an additional ½ tsp-1 tsp of salt)
  • 1 lb peanut butter (Just under 2 cups) (Jif Natural Creamy preferred. *Other brands of natural peanut butter can cause a different texture if looser or more gritty)
  • 1lb 8oz powdered sugar (plus an additional few tbsp if stiffer buttercream is desired) (5 + ⅔ cups)
  • 1 tbsp heavy cream
  • 1/8 tsp salt (or more to taste)
  • ¼-½ tsp vanilla (optional)

Instructions
 

  • Beat room temperature butter in the bowl of an electric mixer on medium high for 2 minutes. Scrape down the bowl and add the peanut butter, and beat for another 2 minutes until light and fluffy.
  • With the mixer on a low speed, slowly pour in the powdered sugar along with the salt. Once the dry ingredients have been incorporated, turn the mixer up to medium high and beat for 1 more minute. Scrape down the bowl.
  • Turn the mixer on low, and add in the heavy cream (and vanilla if desired). Mix on lowest speed until combined, and then allow the mixer to run on a low speed for another 2 minutes to remove the majority of the air bubbles.
  • Taste and add additional salt to your preference.
  • If the frosting is softer than you prefer, you can either add a few more tablespoons of powdered sugar to stiffen it up (which will also make it a bit sweeter), or you can chill it in the fridge for a few minutes as needed to firm it up a bit, and then stir by hand with a spatula before continuing.
  • Use immediately to frost and fill desserts, or store in an airtight container in the fridge or freezer. See notes for recommendations.

Notes

This peanut butter buttercream frosting makes enough to...
  • Generously frost 2 dozen cupcakes 
  • Fill and frost 1 three layer 8" cake
  • Fill 8.5 dozen macarons 
If storing in the fridge, allow the buttercream to come to room temp and then rewhip to bring the texture back to normal before using. 
If storing in the freezer, thaw in the fridge or at room temp, and rewhip before using. 
Keyword american buttercream, buttercream, Cake Filling, creamy, cupcake frosting, Macaron Filling, non crusting, Not Too Sweet, peanut butter, pipeable, stays soft
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