Peanut Butter Buttercream

This peanut butter buttercream is light, airy, and packed with true peanut butter flavor. It whips up in about 15 minutes and tastes like the inside of a peanut butter cup, but even smoother!

I created this frosting for my peanut butter cake, because I was tired of overly sweet peanut butter frostings. The usual fix is just adding more powdered sugar to stabilize it, but that completely dulls the peanut flavor. By using powdered peanut butter (PB2), we intensify the flavor and control the sweetness at the same time.

It’s the quick frosting I reach for when I want that nostalgic peanut butter cup flavor—but in a lighter, more refined form. It pairs beautifully with chocolate fudge cake, moist vanilla cake, or even sandwiched between chocolate cupcakes with a touch of chocolate ganache. Honestly, I could eat a spoonful straight from the bowl!

Ingredients & Substitutions

• Unsalted Butter: Use softened but not greasy butter. It should be pliable and cool to the touch for proper aeration.
• PB2 (Powdered Peanut Butter): This is the key. It boosts peanut flavor without adding more fat. It also replaces part of the powdered sugar structurally.
• Confectioners’ Sugar: Provides sweetness and stability. Sift if lumpy to avoid gritty frosting.
• Vanilla Extract: Rounds out the flavor and softens the roasted peanut edge.
• Heavy Cream (cold): Cold cream helps whip air into the frosting when switching to the whisk attachment.
• What kind of peanut butter is best for icing? The type of peanut butter matters here—use creamy peanut butter like Jif rather than natural peanut butter, which can separate and make the frosting oily. A small amount adds richness and that classic peanut butter cup finish, which is also what makes my is also what makes my peanut butter chocolate chip cookies so irresistible!
• Roasted Salted Peanuts: Optional but wonderful for texture and garnish.

See the recipe card for full information on ingredients and quantities.

Variations on Peanut Butter Buttercream

• Add Chocolate: Fold in 4 ounces melted and cooled dark chocolate or drizzle the finished cake or brownies with chocolate ganache. It’s also surprisingly delicious spread over my German chocolate cake recipe if you want to swap the traditional frosting for something with more structure!
• Make it Saltier: Add a little salt or use salted butter for a sweet-salty finish.
• Peanut Butter Swiss Meringue Version: Add ½ cup smooth peanut butter to Swiss meringue buttercream for a silkier, less sweet variation—but note it won’t have quite the same peanut intensity as this version.

Professional Tips

• Beat the butter long enough at the beginning. Proper aeration at this stage determines the final texture.
• Add dry ingredients gradually on low speed to prevent dense frosting.
• Always finish with the whisk attachment if you want a truly fluffy peanut butter buttercream.

How to Make Peanut Butter Buttercream Frosting

Use these instructions to make the perfect peanut butter buttercream every time! Full measurements are in the recipe card below.

Step 1: Cream the butter. Beat 1 ½ cups softened unsalted butter in a stand mixer fitted with the paddle attachment on medium-high speed until smooth and lightened in color, about 2–3 minutes (photo 1).

Step 2: Add powdered peanut butter. Reduce speed to low and add 1 cup PB2, ½ cup at a time, allowing each addition to fully incorporate before adding more. Mix until smooth (photo 2).

Step 3: Incorporate powdered sugar. Add 4 cups powdered sugar, ½ cup at a time, mixing completely between additions. Scrape down the bowl as needed. This takes about 3–4 minutes (photo 3).

Use a spatula to scrape down the sides of the bowl between additions so everything incorporates evenly.

Step 4: Add flavoring. Mix in 1 teaspoon vanilla extract and 6 tablespoons of smooth peanut butter. Beat on medium speed until smooth and cohesive, about 1–2 minutes (photo 4).

If it looks slightly curdled after adding peanut butter, keep mixing—it will smooth out.

Step 5: Whip with cream. Switch to the whisk attachment. With the mixer on medium-low, stream in ½ cup cold heavy cream. Increase speed to high and whip until light and fluffy, about 2–3 minutes (photo 5).

Step 6: Finish and garnish. Use immediately to frost cake or cupcakes. Garnish with ½ cup chopped roasted salted peanuts if desired (photos 6-8).

Recipe FAQs

Before You Go

I hope you enjoyed this fluffy, peanut-packed frosting recipe. Check out our other buttercream and frosting recipes for more ways to build your perfect layer cake!