Peanut Butter Frosting
Easy to make 4 ingredient creamy peanut butter buttercream frosting is a dessert staple to pair with chocolate cake, white cupcakes, homemade sugar cookie bars or brownies!
We’re sharing another dessert staple today!
Peanut butter frosting with real peanut butter is an essential recipe for a baker! It pairs well with so many cakes and cupcakes – further down in the post I’ll be sharing my recommendations.
Fluffy peanut butter buttercream is incredibly easy to make and most likely you have all the ingredients on hand already!
Plus peanut butter frosting’s BFF is chocolate frosting! Use them together on any cake or cupcake! You will also love our chocolate whipped cream!
What is buttercream?
Buttercream is a type of frosting that calls for creaming butter and powdered sugar together to make a fluffy frosting.
Buttercream is the typical frosting that you see paired with cakes and cupcakes.
How to make peanut butter frosting
Place room temperature unsalted butter and creamy peanut butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy.
Add in the powdered sugar and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.
What to pair with peanut butter buttercream?
- Doctored Up Chocolate Cupcakes
- Homemade Brownies
- White Cupcakes
- Doctored Up White Cake
- Sugar Cookies Bars
- Peanut Butter Cake
- Easy Oreo Cupcakes
- Homemade Chocolate Cupcakes
Tips for making creamy peanut butter frosting
- Use room temperature butter because it whips more easily and produces a fluffier frosting
- Whip it! Want fluffy frosting? Whipping is the key!
- Use creamy peanut butter. I don’t recommend using natural peanut butter.
Is peanut butter frosting gluten free?
Does peanut butter frosting need to be refrigerated? How long does frosting keep?
You can store frosting in a sealed container on the counter for up to 2 days.
However, you can store frosting in a sealed container in the fridge for up to 1 week. Before using, place the frosting on the counter and allow it to come to room temperature. Give it a quick whip with an electric mixer before using.
Why do I have air bubbles in my frosting and how can I get rid of them?
Air bubbles form when whipping the frosting, which is a necessary step in making buttercream! But you can reduce the amount of air bubbles by beating the frosting on low speed for a minute or by hand mixing the frosting. You are essentially pushing out the air bubbles.
Peanut Butter Frosting
- 2 sticks unsalted butter, room temperature, 1 cup
- ¾ cup creamy peanut butter
- 2-3 cups powdered sugar
- 1 tsp vanilla extract
- dash of milk or heavy cream if frosting becomes too thick
- Place room temperature unsalted butter and creamy peanut butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy.
- Add in the powdered sugar and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
- If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy. Spread or pipe onto cake, cupcakes, or brownies.
This was such an easy recipe! My first time making buttercream. I added a bit more peanut butter just because we really love peanut butter.
Is it 2 to 3 cups of powdered sugar or 2/3 cups?
It’s 2 to 3 cups of powdered sugar, depending on how sweet you want the frosting.
It took A LOT not to just eat the whole bowl of this frosting after licking the whisk!
Seriously delicious. Light, fluffy, sweet and peanut buttery without that cloying dry mouth feel.
Just topped a batch of chocolate cupcakes with this, they are not going to last long!
My Mom use to make this and Add Cocoa to it!
Love it paired with Choc. CAKE!
I am not a kitchen person (I only have one because it came with the house). But one of my favorite pastimes is reading recipes, I love all of yours. Thanks