Ingredients
- 2 sticks (227 grams) unsalted butter, at room temperature
- 1 cup (270 grams) creamy peanut butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 2 1/2 cups (313 grams) powdered sugar, sifted
Directions
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In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high speed until light and fluffy, scraping down the sides and bottom of the bowl as needed. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy, about another 3 minutes.
STORAGE:
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Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.
Recipe Notes
This makes enough frosting for a two layer cake or 24 cupcakes (or 12 cupcakes with a generous amount of frosting).
haven’t ever made butter cream but have eaten a lot of peanut butter and can legitimately claim to be an expert peanut butter taster, so anything like this butter cream that’s a lighter and richer flavor than even peanut butter is wonderful!
haha! 🙂
Every time I make a cake I always feel like I should make different frosting but then I don’t know which one. Saving your recipe for my next cake making 🙂
sounds yummy
Thank you so much for sharing recipes.Great blog!!!
This frosting is perfect blend between buttercream and peanut butter! It was a BIG at work on the brownies I made; they are going to enjoy the frosting on a chocolate cake tomorrow. Thank you, Tessa!
Yay! So pleased to hear that 🙂
My wife absolutely LOVED this frosting! I made her some devil’s food chocolate cupcakes for Mother’s Day and topped with this peanut butter frosting and a simple semisweet chocolate chip topper. Everyone who tried one praised this frosting. I have a feeling more will be requested very soon. Thank you!
Bonjour,par quoi remplacer le sucre pour l’épaississement ? de la farine de Coco peut être?, bonne journée
My kids loved it. Even my daughter who usually doesn’t like frosting.
I made this peanut butter frosting tonight. I made 21 chocolate cupcakes and a single layer heart shaped chocolate cake. I had enough frosting for everything and a bit extra. This is an amazing recipe. It turned out smooth and fluffy and DELICIOUS!
The taste is out of this world!!! The best buttercream recipe I’ve ever used
I slathered this entire batch of frosting on a 9×13 pan of brownies. WOW. They were the hit of my office potluck and now I need to make another batch for home. SO GOOD!
I can`t get the recipe.
Does this have to be refrigerated? I saw it said store in the fridge but is it okay for a couple of days, at room temperature?
The perfect peanut butter frosting! Perfectly balanced. Love it. Thank you.
Oh my gosh, its just so good! Tastes like Reeses pieces. Thank you for sharing this recipe 🙂
This icing is delicious! I made this for my son’s birthday with a chocolate cake and it was so good. Everyone really liked it.
I have been looking for a good recipe for peanut butter buttercream icing. I should have known you would provide the best one! Everyone loved it!
I made this frosting for some banana bread cupcakes with milk chocolate toffee chips in them. The frosting is perfect. A great way to top these cupcakes. These cupcakes are amazing.
Husband loved it! Chocolate icing on top of chocolate cake with peanut butter cream in the middle…delicious!
Amazing! I put this frosting on a store-bought brownie mix. It was really, Really good! I made a 1/2 quantity and it was too much (but no one complained!)
SO delicious!!
“Damn it!” She exclaimed as she stomped her foot.
“Did I get it?” I asked eagerly, seeking redemption after last weeks muffed up peanut butter butter cream frosting.
She took another finger tip off of the spatula and put it in her mouth, “Damn it! That’s too good.”
Redemption at last!