Peanut Butter Buttercream
Fluffy, creamy peanut butter buttercream. This easy frosting recipe is perfect for cupcakes, brownies, birthday cake or anything that goes with peanut butter!
Servings: 18 cupcakes
Ingredients
- 1 cup unsalted butter (226 grams) softened
- 3/4 cup creamy peanut butter (190 grams)
- 2-3 cups powdered sugar (220-330 grams) plus more if needed
- 1 tablespoon peanut butter powder optional
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- 2-4 tablespoons cream (30-60 ml) or milk
Instructions
- Beat the butter until fluffy.
- Beat in the peanut butter.
- Sift in 2 cups powdered sugar and the optional peanut butter powder. Add in the vanilla and salt. Beat together, starting with the mixer on a low speed.
- Beat in the milk/cream 1 tablespoon at a time, alternating with a little extra powdered sugar as needed until the desired sweetness and thickness is reached.
Notes
- Peanut Butter: Do not use natural, homemade or whipped peanut butter. The frosting can end up separating or with chunks.
- Storage: Store frosted cakes and cupcakes covered at room temperature for up to 2 days, or in the fridge for up to 4 days.
- Quantity: Makes enough for 12-16 cupcakes frosted with a piping bag, or 18-24 cupcakes if frosting with a knife. Will frost a single layer 9x13 inch cake or pan of brownies. For an 8x8 inch pan of brownies, half the recipe (see below). For an 8-inch layer cake, double the recipe
- For A Smaller Batch: To half the recipe, use:
- 1/2 cup butter
- 6 tablespoons peanut butter
- 1 - 1 1/2 cups powdered sugar
- pinch of salt
- 1-2 tablespoons milk or cream
- Nutrition: Nutrition information is based on the recipe frosting 18 cupcakes, not including the cupcake.
Nutrition
Calories: 214kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 83mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 341IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 0.2mg