Peanut Butter Buttercream Frosting
Seriously addicting and easy to make peanut butter buttercream frosting – insanely delicious paired with chocolate cake, or cupcake, or brownies!! Learn the secret to light and fluffy peanut butter frosting you’ll ever taste.
I didn’t understand all the hype about peanut butter obsession for a long time. I’ve caught my college roommate in a dark kitchen in front of the cabinets with peanut butter jar and a spoon on more than one occasion.
Personally, I could never eat it by a spoonful. I don’t hate it, but just plain peanut butter is never my thing.
Now, it’s a different story. I still don’t dig into a jar with just a spoon, but I’d slather it on my toast, or sandwich it between crackers, or make a killer frosting with it! I’m SO obsessed with peanut butter now.
OMG, this’s dangerously delicious frosting ever!!
Paired with chocolate cake, or cupcakes, or fudgy brownies, this frosting is a pure treat!!! If you haven’t seen it, my Snickers cake is loaded with this peanut butter frosting. And it’s simply outragious!!
Alright, let’s get to business.
WHY YOU’LL LOVE THIS PEANUT BUTTER BUTTERCREAM:
Does internet really needs another peanut butter frosting? Umm, yes!! Here’s why?
- Unlike pretty much all the buttercream frosting recipe on the internet, my peanut butter buttercream frosting has way less sugar!!! Like most recipes call for twice as much powdered sugar than mine for the same amount of butter/peanut butter! I know, right?!! Yet, my frosting still has a beautiful pipeable consistency!
My husband and I are not huge fans of American buttercream, yet both of us LOVED this frosting so much so we couldn’t help but eat it by a spoonful!!
WHAT KIND OF PEANUT BUTTER IS BEST FOR MAKING A FROSTING?
- Get conventional peanut butter (like Jif or Skippy) instead of 100% peanut butter, because natural 100% peanut butters tend to separate and has thinner consistency.
- Choose creamy peanut butter over chunky one for the creamy and smooth frosting!
HOW TO MAKE PEANUT BUTTER FROSTING:
- First, whip butter and peanut butter until pale and fluffy. Not until just combined, I mean it should turn pale, super fluffy and increase in volume. Look at the first 4 photos below. See, how the consistency has changed?
- Add powdered sugar, salt and vanilla extract and whip until the frosting is smooth and fluffy.
TIP: Incorporating as much air into the butter mixture before adding sugar and flavorings ensures light and fluffy frosting. If the butter mixture is not whipped well, the frosting will be heavy, kind of greasy and won’t hold its shape well.
This recipe makes enough frosting for 24 cupcakes (moderately frosted), 9-inch two-layer cake, or 7-inch four-layer cake.
HOW TO STORE THIS FROSTING:
- Store the frosting in an airtight container in refrigerator for up to 1 week
- You can also freeze this peanut butter frosting, in an airtight container, for up to 3 months.
- Thaw the frozen frosting in the fridge overnight. Bring the frosting to room temperature and whip it again in the mixer until fluffy.
Peanut Butter Buttercream Frosting
Seriously addicting and easy to make peanut butter buttercream frosting!! Learn the secret to light and fluffy peanut butter frosting you’ll ever taste.
Yield: 3 cups
Total Time:10 minutes
- 2 sticks (226gr) unsalted butter, at room temperature
- 1 cup (260gr) creamy peanut butter (Note 1)
- 2 cups (250gr) powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon coarse kosher salt
- In a mixing bowl with a paddle attachment, combine butter and peanut butter and beat on medium high heat for about 2 minutes, or until pale and fluffy. Scrape the sides and bottom of the bowl with a silicone spatula half way through. TIP: Incorporating as much air into the butter mixture before adding sugar and flavorings ensures light and fluffy frosting. If the butter mixture is not whipped well, the frosting will be heavy, kind of greasy and won’t hold its shape well.
- Add powdered sugar, vanilla extract and salt and continue beating until the frosting is nice and smooth and fluffy, about 2 more minutes.
Note 1: Choose conventional creamy peanut butter (like Jif or Skippy) for creamy and smooth frosting, because natural 100% peanut butters tend to separate and has thinner consistency.
Make-Ahead Tip: Store the frosting in an airtight container in refrigerator for up to 1 week, or in freeze for up to 3 months. Thaw the frozen frosting in the fridge overnight. Bring the frosting to room temperature and whip it again in the mixer until fluffy.
Yield: This recipe makes enough frosting for 24 cupcakes (moderately frosted), two-layer 9-inch cake, or four-layer 7-inch cake.
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
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