This 5-ingredient Peanut Butter Frosting is an ideal buttercream for cakes and cupcakes. It’s light, fluffy, silky-smooth and sweet without being overpowering — you might be tempted to eat it straight from the bowl!
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This creamy peanut butter frosting is an American-style buttercream that balances real peanut butter flavor with a smooth, fluffy texture. It’s not overly sweet and pairs especially well with chocolate cakes and cupcakes.
While delicious by the spoonful, this frosting is excellent on a Peanut Butter Chocolate Cake or piled on Chocolate Peanut Butter Cupcakes.
What you’ll need
Five simple ingredients and about 15 minutes are all it takes to make this creamy frosting. See the recipe card below for exact amounts and full instructions.
- Equal amounts by weight of softened unsalted butter and creamy peanut butter.
- Heavy whipping cream to lighten and loosen the buttercream, creating a fluffy texture.
- Only 1 ½ cups of powdered sugar, giving a sweet but not cloying finish.
- Pure vanilla extract to enhance the overall flavor.
Step by Step Instructions
This is a straightforward recipe. The photos below illustrate the texture at each stage so you can follow along with confidence.
- Add all ingredients to the bowl of a stand mixer (or use a large bowl with an electric hand mixer).
- Mix slowly at first to incorporate, then increase the speed gradually to high.
- Scrape down the bowl as needed to ensure everything is evenly mixed.
- Beat until the frosting lightens in color and becomes fluffy, about 5–15 minutes depending on mixer speed.
Baker’s Tips
- This recipe yields just over 5 cups of frosting — enough for a 3-layer 8″ cake or about 18 generously frosted cupcakes (up to 24 if you pipe less).
- For a stiffer buttercream, add more powdered sugar. If the frosting is slightly loose, chill briefly to firm it for piping instead of increasing sugar.
- Avoid chunky peanut butter when piping, as chunks can clog pastry tips.
What kind of peanut butter to use in this recipe?
I often use a commercial creamy peanut butter labeled as natural. If your peanut butter contains added sweeteners like honey, taste and adjust the powdered sugar if needed. Natural varieties that separate in the jar will still work, but a stable, creamy commercial brand is simplest. Chunky peanut butter is not recommended for piping.
Swiss Meringue peanut butter buttercream version
You can adapt this flavor to a Swiss meringue buttercream by folding in peanut butter and peanut butter powder to intensify the flavor. The Swiss version becomes extremely silky but may taste milder in peanut butter than the American buttercream, so increase the peanut butter or powder to your preference.
Storage
Because this frosting contains butter and cream, store it in the refrigerator if not used immediately. It will keep up to one week in the fridge or up to three months in the freezer. Before using, bring to room temperature and re-whip until light and fluffy.
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Ways to use this peanut butter frosting
- Make cookie sandwiches with peanut butter cookies.
- Spread over brownies for an extra layer of indulgence.
- Top banana bread to turn it into a decadent dessert.
- Swap it for chocolate frosting on small chocolate cakes.
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Peanut Butter Frosting
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Equipment
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Stand Mixer
Ingredients
- 12 oz unsalted butter, 3 sticks, 1 ½ cup, room temperature, cubed, 340 g
- 12 oz creamy peanut butter, 1 ⅓ cup, 340 g
- 6 tablespoon heavy whipping cream, 90 g
- 1 teaspoon pure vanilla extract
- 1 ½ cup powdered sugar, 150 g
Instructions
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Add softened cubed butter, peanut butter, heavy cream, vanilla and powdered sugar to the stand mixer bowl.
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Stir to combine, then increase the mixer speed gradually to high. Beat until the frosting lightens in color and becomes fluffy, about 5–15 minutes.
Notes
- This recipe makes roughly 5 cups of frosting — enough for an 8″ 3-layer cake or about 18 generously frosted cupcakes.
- To make the frosting firmer, add more powdered sugar or chill briefly before piping if it’s too soft.
- Store refrigerated up to one week or frozen up to three months; bring to room temperature and re-whip before using.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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