Peanut Butter Buttercream Recipe
This Peanut Butter Buttercream is one of my all-time FAVORITE frostings. If you need a great peanut butter frosting that is easy to make, pipes perfectly, and tastes amazing, this is the one.
It makes the most wonderful peanut butter filling and frosting for chocolate cakes and cupcakes. You will love the light and fluffy consistency and fantastic flavor.
Table of Contents
Peanut Butter and Chocolate
I absolutely love peanut butter buttercream swirled high onto cupcakes, sandwiched in between layers of rich chocolate cake, or injected into the centers of chocolate cupcakes to make them even more irresistible.
Some of our favorite chocolate cakes to pair with this frosting are our Chocolate Cake from Scratch, Chocolate Sour Cream Cake, and homemade chocolate cupcakes. If you love cake mix recipes, give our Chocolate Cake from Cake Mix a try.
You can frost entire cakes with this recipe also, as we did in our Peanut Butter Cake Recipe!
How to fill Cupcakes with Frosting
When we make cupcakes, we often fill the centers with a filling--sometimes it's the same as the swirled frosting on top, and other times we go with a different flavor.
To inject our peanut butter frosting into chocolate cupcakes as a filling, simply load a disposable piping bag with peanut butter frosting, snip away the tip, and insert right into the center of the unfrosted cupcake (about halfway down).
Give the piping bag a squeeze for 2-3 seconds, and you're done! If you don't have a practice cupcake to practice on, you can do a quick practice run on a plate just to get an idea of how much buttercream comes out of the bag in 2-3 seconds, and adjust to your liking! ;0)
Which Peanut Butter is Best for Frosting?
*One important thing to remember when choosing your Peanut Butter for this recipe is that "natural" peanut butter doesn't work as well.
At least, the ones that we've experimented with over the years haven't worked as well. The consistency of natural peanut butter is much less creamy, and that comes through in the frosting.
Instead, try Creamy peanut butter. We have good results with JIF, Peter Pan, etc.
How to Make Peanut Butter Frosting
You can find the full, printable recipe at the bottom of this post. Here is a quick look at our steps!
- In the bowl of your mixer, add the softened butter and mix on medium until butter is soft and smooth. Next, add the peanut butter and mix.
- Next, add the powdered sugar a little at a time, alternating with the milk. Add the vanilla, and mix for 4-5 minutes until nice and smooth!
- That's it! It doesn't get much simpler, but trust me, this recipe is the BEST!
More Peanut Butter Recipes
Here are a few more cake and frosting recipes with Peanut Butter for you to try!
Thanks so much for stopping by today. We hope that you enjoy the recipe. If you give it a try, we would love to know what you think! Make sure to check out our full collection of cake recipes and learn how to decorate cakes as well!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Peanut Butter Buttercream
This amazing peanut butter buttercream frosting tastes amazing and is SO easy to make! We love it with chocolate cakes and cupcakesQ!
Ingredients
- 1 cup ( 255 grams) Creamy Peanut Butter Do Not Use Natural or Reduced Fat. We have used Jif and Peter Pan Creamy brands.
- 2 sticks (226g) unsalted butter, slightly softened
- 4 c. (460g) powdered sugar
- ¼ cup (60g) milk plus 2 Tablespoon - use more if needed to reach the consistency you like
- 2 teaspoons ( 8 grams ) vanilla extract
- pinch of salt
Instructions
- In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Add the peanut butter and mix until blended.
- Gradually add the powdered sugar alternately with the milk. Add vanilla. Mix on medium speed 4 to 5 minutes until smooth.
- ***Peanut butter brands labeled "Natural" that I have tried do not work as well with this recipe because the consistency isn't as smooth & creamy. I've used Jif & Peter Pan (Creamy) with good results!
Hi I wondering why the cupcake is little dry ? I don't know why need help please thank you
Hi Lori- What chocolate cake recipe are you using? If it's one of ours, it could be from over-baking. If it's not one of ours, here are my two favorite chocolate cake recipes. The first is a scratch recipe, the second is a doctored mix. Both are very moist! Hope this helps :0)
Scratch Recipe:
https://www.mycakeschool.com/recipes-tutorials/classic-chocolate-cakescratch-recipe/
Doctored Mix:
https://www.mycakeschool.com/recipes-tutorials/chocolate-cake/
I've never made any icing from scratch before but, I saw all of the wonderful comments and thought I have to try this. So I had to, of course, make brownies to try it on first. It is AMAZING!!!! I will be making/using this for all of my chocolate-peanut butter dessert combos. Thank you so much for such an easy, wonderful, absolutely delicious recipe! My family loves it!!
@Sherry-- Yay! I'm so happy to hear it!! Thanks so much for your feedback xoxo
I don't have jif or peterpan here, is it okay to use skippy peanut butter instead? i would live to try this soon!! thanks for sharing!
*love
I think you could use Skippy. Do not choose one that says Natural or Reduced Fat. It should have full fat content.
Yes! Peanut butter frosting goes really well with chocolate cupcakes n so is orangey frosting.
Hi there...
I have someone requesting a banana cake (i will be using your recipe) with pb buttercream filling and iced same with a chocolate drip...
My question is...can i ice the cake with this pb recipe...will it smooth well???
Any and all advice is appreciated ☺
Thank you
Hi Sandi, I haven't tried frosting a cake with this frosting for a smooth finish, but I think that it should be fine! You can always additional milk if it is too thick. Just make sure to use creamy peanut butter...the "natural" version doesn't come together as nicely.
This frosting sounds heavenly!! I have excess heavy whipping cream from a chocolate ganache recipe that I need to use up, so I was thinking of substituting it for the milk in this recipe. Do you think this would be ok or would it change the consistency of the frosting so that it would no longer hold a shape when piped? Also, would this be an equal amounts substitution or should I use slightly less/more cream than milk? Thanks!
Hi MBM, I think you will still need 3 Tablespoon when using heavy cream. The frosting will not crust quite as much as when using milk, but it should still be fine for piping. Begin with 2 Tablespoons and depending on the consistency you like for piping, you can add a bit more. Make sure you are using the right type of peanut butter. The recipe will not work with reduced fat or natural peanut butter. We have used the brands Jif and Peter Pan creamy.