Peanut Butter Buttercream Frosting – Just so Tasty

  • on 20 September 2020

This peanut butter frosting is thick, creamy & filled with peanut butter goodness.  It’s an easy buttercream recipe that’s perfect for cupcakes, brownies, birthday cake or anything that goes with peanut butter! Chocolate cupcakes with peanut butter buttercream frosting on cooling rack with glass of milk.

**This recipe was updated April 2, 2020 with slightly adapted ingredients, updated photos & new recipe tips**

This peanut butter buttercream frosting is the perfect topping for brownies, cakes and cupcakes. It’s creamy, filled with peanut butter, not too sweet, and pipes beautifully. It has a fluffy texture that’s not too dense, and unlike so many frosting recipes, it’s not too sweet. It almost tastes like peanut butter soft-serve ice cream in my opinion. 

IngredientsPeanut butter buttercream ingredients.

I played around a lot with the ratio of butter to peanut butter for this recipe. Using a 2:1 ratio of butter to peanut butter didn’t provide enough peanut butter flavor in my opinion. But using equal amounts of butter and peanut butter made the frosting too thick and the consistency was not as creamy and fluffy as I’d like.

So using a 2:1.5 ratio (or 1 cup butter and 3/4 cup peanut butter) was the perfect ratio – big peanut butter flavor, but still creamy and fluffy. So in total, you’ll need:

  • 1 cup unsalted butter
  • 3/4 cup peanut butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2-4 tablespoons milk or cream.

The frosting isn’t overly sweet, and it turns out nice and creamy (especially if you’re using cream instead of milk).

Stand mixer paddle attachment with peanut butter frosting on it.

Baking Tips & Questions

  • Can I use salted butter? Yes, but remove the salt from the recipe.
  • Can I use natural peanut butter to make the frosting? No. Natural peanut butter can separate and cause the frosting to get oily or lump, and also separate.
  • How do I make the frosting ahead of time? You can make the frosting a day or two in advance and store it in an airtight container in the fridge. Take it out of the fridge to soften about 1-2 hours before you want to frost your cake or cupcakes. If it isn’t quite soft enough yet, you can beat it again with your electric mixer.

How Much Frosting Does it Make?

  • 12-18 cupcakes, frosted with a piping bag
  • 18-24 cupcakes, frosted with a thin layer using a knife
  • one 9×13 inch, single-layer cake
  • for an 8×8 or 9×9 inch pan of brownies or single layer cake, half the recipe (see recipe notes)
  • for an 8-inch 3 layer cake, double the recipe

Bowl of peanut butter frosting with a knife on top of it.

This peanut butter buttercream is so delicious on chocolate cupcakes, brownies, birthday cake, or just about anything that you eat for dessert. I love the combo of salty, sweet, peanut butter goodness – and if you’re a frosting addict like me, then you definitely need to add this peanut butter buttercream to your baking to-do list!

Try this peanut butter frosting with these tasty treats:

Or for more frosting recipes, try these other favorites:

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! 

Prep Time10 mins

Total Time10 mins

Course: Dessert

Cuisine: American

Keyword: Buttercream, Peanut Butter Frosting

Servings: 18 cupcakes

Calories: 238kcal


  • 1 cup unsalted butter softened
  • 3/4 cup creamy peanut butter*
  • 3 cups powdered sugar plus more if needed
  • 1 tsp vanilla extract
  • 1/4 teaspoon salt
  • 2-4 tablespoons cream or milk


  • Beat the butter until fluffy.

  • Beat in the peanut butter.

  • Beat in 2 cups of the powdered sugar, vanilla extract and salt.

  • Beat in the remaining powdered sugar 1/2 cup at a time, alternating with a tablespoon of the cream until the desired consistency and sweetness is reached. 


  1. Do not use natural, homemade or whipped peanut butter. The frosting can end up separating or with chunks.
  2. Store frosted cakes and cupcakes covered at room temperature for up to 2 days, or in the fridge for up to 4 days. 
  3. Makes enough for 12-18 cupcakes frosted with a piping bag, or 18-24 cupcakes if frosting with a knife. Will frost a single layer 9×13 inch cake or pan of brownies. For an 8×8 inch pan of brownies, half the recipe (see below). For an 8-inch layer cake, double the recipe
  4. To half the recipe, use:
    1. 1/2 cup butter
    2. 6 tablespoons peanut butter
    3. 1 1/2 cups powdered sugar
    4. 1 1/2 cups powdered sugar
    5. pinch of salt
    6. 1-2 tablespoons milk or cream
  5. Nutrition information is based on the recipe frosting 18 cupcakes, not including the cupcake. 


Calories: 238kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 84mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 340IU | Calcium: 9mg | Iron: 1mg

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