Peanut Butter Buttercream
Light, fluffy peanut butter buttercream made with powdered peanut butter for intense flavor without excess sweetness. Perfect for cakes and cupcakes.
Servings: 24 servings
Ingredients
- 1 ½ cups unsalted butter softened
- 1 cup PB2 powdered peanut butter
- 4 cups powdered sugar sifted if lumpy
- 1 teaspoon vanilla extract
- ½ cup heavy cream cold
- 6 tablespoons smooth peanut butter
- ½ cup roasted salted peanuts chopped, optional garnish
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and lightened in color.
- Add powdered peanut butter gradually on low speed until incorporated.
- Add powdered sugar gradually, mixing completely between additions.
- Add vanilla and smooth peanut butter; beat until smooth.
- Switch to the whisk attachment. Add cold heavy cream and whip until light and fluffy.
- Frost cooled cake or cupcakes. Garnish with chopped peanuts if desired.
Notes
- Yield: Fills and frosts 1 (9-inch) 2-layer cake or 24 cupcakes.
- Technique: Properly aerating the butter at the start is essential for a light texture.
- Variations: Add melted chocolate for a chocolate peanut butter buttercream.
- Storage: Refrigerate up to 5 days or freeze for up to 2 months. Re-whip before using.
Nutrition
Calories: 253kcal | Carbohydrates: 23g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 65mg | Potassium: 55mg | Fiber: 1g | Sugar: 20g | Vitamin A: 444IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.2mg