This creamy peanut butter buttercream frosting recipe comes together in just 5 minutes and is the perfect addition to your favorite chocolate cupcakes, cakes, and even brownies! The frosting is smooth, rich, and packed with a lot of creamy peanut butter. With just a few simple ingredients, this will become your new favorite buttercream recipe.
Why You'll Love This Recipe
- Super easy to make. Once your butter is at room temperature, it only takes 5 minutes to whip up this smooth and creamy frosting. The same is true with my easy maple frosting recipe and coffee buttercream recipe.
- Creamy peanut butter flavor. Peanut butter is the star flavor within this american buttercream. It's rich, decadent, and the perfect addition to so many desserts.
- Perfect consistency. The frosting whips up to be light and fluffy, making it ideal to pipe onto cupcakes, brownies, or to frost a whole layered Reese's peanut butter cake.
- Simple pantry ingredients. All you need are 6 simple ingredients you most likely already have at home in your pantry.
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As a peanut butter lover and fellow home baker, this is truly the BEST peanut butter frosting I've ever tasted. I've been making this recipe since I first started my blog 6+ years ago, so it's definitely a winner!
It's not too sweet, perfectly creamy, and compliments so many desserts like my small banana cake and even these peanut butter cup brownies.
Ingredients For Easy Peanut Butter Frosting
- Peanut Butter: Use a creamy butter from a brand like Jif or Skippy. I do not recommend using natural peanut butter.
- Butter: I used unsalted butter. Normally my buttercream recipes use 1 cup of butter, but for this recipe it's just ½ cup (1 stick).
- Heavy Whipping Cream: This helps to create a light and silky smooth consistency. If you have to, you can substitute it with heavy cream or milk.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Creamy Peanut Butter Buttercream
Step 1: In the bowl of an electric stand mixer using the paddle attachment, beat the peanut butter, butter, and vanilla extract on high speed until fully combined.
Step 2: Add the powdered sugar, 3 tablespoons of heavy whipping cream, and salt and mix on low speed until combined (about 30 seconds).
Step 3: Increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
Storing & Freezing
Storing: Do not leave out for more than 8 hours at room temperature. You can keep it stored in an airtight container in the refrigerator for up to 1 week.
Remove from the refrigerator at least 60 minutes before you want to use it so it's not cold. I recommend rewhipping it in the stand mixer so it's smooth and fluffy again.
Freezing: To freeze, place it in an airtight container. You can keep it in the freezer for up to 1 month.
When ready to use, thaw in the refrigerator over night. Then rewhip it to help stabilize again.
Frosting Tips & Tricks
- Room Temperature Butter: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Choose The Right Peanut Butter: Be sure to use a peanut butter brand like Jif or Skippy. Avoid natural peanut butter as it contains too much oil.
- Scaling The Recipe: The recipe as written makes enough to frost 12 cupcakes. If you want to frost a three layer 6-inch cake, then 2x the recipe. Or, if you want to frost a three layer 8-inch cake, 3x the recipe.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways To Use This Frosting
This recipe makes enough to frost 12 cupcakes or any 9x13 inch sheet cake, like this chocolate chip sheet cake.
Here are some of my other favorite desserts to pair with this frosting!
- Cupcakes: You can pipe or spread this frosting onto the top of these strawberry filled cupcakes for a peanut butter and jelly dessert. It's also fantastic on espresso cupcakes and these easy vanilla cupcakes.
- Cakes: Along with my peanut butter chocolate cake, you can also spread it over the top of my very popular one layer vanilla cake or one layer chocolate cake.
- Brownies: Want to elevate your brownies? You can add this frosting to the top of these triple chocolate brownies or even these fudgy dark chocolate brownies.
Recipe FAQs
No, I don't recommend natural peanut butter because of the natural oils found in it. It won't allow for the frosting to set up properly.
Absolutely. Just swap out the unsalted butter with salted butter. Be sure to leave out the salt listed in the recipe card.
📖 Recipe
Creamy Peanut Butter Buttercream Frosting
Equipment
- Electric Stand Mixer
- Piping Bag
Ingredients:
- ¾ cup creamy peanut butter
- ½ cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3-4 tablespoons heavy whipping cream
- ⅛ teaspoon salt (optional)
Instructions:
- In the bowl of an electric stand mixer using the paddle attachment, beat the peanut butter, butter, and vanilla extract on high speed until fully combined (about 1-2 minutes).
- Add the powdered sugar, 3 tablespoons of heavy whipping cream, and salt and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy). If you want the frosting to be even creamier, add the additional tablespoon of heavy whipping cream.
- Use it to frost your favorite cupcakes and cake recipes!*This recipe makes enough to frost 12 cupcakes.
I will literally eat this frosting by the spoonful! Love the peanut butter flavor and how creamy it is.