Peanut Butter Buttercream Frosting
Servings: 3 cups
Seriously addicting and easy to make peanut butter buttercream frosting!! Learn the secret to light and fluffy peanut butter frosting you'll ever taste.
- 2 sticks (226g) unsalted butter at room temperature
- 1 cup (260g) creamy peanut butter Note 1
- 2 cups (250g) powdered sugar sifted
- 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 half of the powdered sugar and mix on low speed until sugar is incorporated.
Then add the reamining powdered sugar, vanilla extract and salt, and start mixing on low speed. Gradually increase the speed to medium high and continue beating until the frosting is nice and smooth and fluffy, about 2 more minutes.
Yield: This recipe makes enough frosting for 24 cupcakes (moderately frosted), two-layer 9-inch cake, or four-layer 7-inch cake.
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 freeze it 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.
Serving: 2tablespoons | Calories: 170kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 235IU | Calcium: 7mg | Iron: 1mg