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Hi Bold Bakers!
Can we take a moment to appreciate peanut butter? This humble spread can be part of a balanced breakfast when it’s smeared on some wheat toast or added to a smoothie — or it can be an indulgent midnight snack when it’s eaten out of the jar while standing at the kitchen counter. It’s a healthy fat that’s salty, sweet, and nutty.
It also turns out to be a great addition to homemade buttercream. I find peanut butter leans more towards savory than it does sweet, which balances amazingly with the sweet buttercream.
While I see the merits to both chunky and creamy peanut butter, this recipe does call for creamy. But you can always top your frosting with some chopped peanuts!
Best Buttercream Tips
Chefs are a bit weary when it comes to making buttercream — it can so often turn out too dense or feel gritty. But over the years, I learned the best way to avoid lousy buttercream is to take the time to add air into both your butter and your powdered sugar.
To get light and airy buttercream, I like to whip my butter for longer than most recipes suggest; sometimes, I let my stand mixer do its thing for 7 to 8 minutes. I also always, always sift my powdered sugar before I add it to the butter. This removes any lumps, and your buttercream won’t be gritty.
What Peanut Butter Should I Use For Peanut Butter Buttercream?
You have to use creamy peanut butter for this recipe. The best peanut butter to make frosting with is smooth, conventional, emulsified peanut butter. The oils in natural peanut butter tend to separate in the jar, which may add too much liquid to your buttercream, so you should grab either a jar of Skippy or Jif for this recipe. These peanut butters have ingredients to keep the peanut oil from separating.
Tools You Need To Make Nutella Buttercream Frosting:
Gemma’s Pro Chef Tips For Making Peanut Butter Buttercream
- This recipe works best with smooth, conventional, emulsified peanut butter. Don’t use natural peanut butter for this recipe.
- I use unsalted butter for frostings because overly salted butter can throw off the flavor of frosting. It is better to add a controlled amount.
- This frosting will hold its shape well and can be used with a piping bag and tips.
- After frosting, try sprinkling on some chopped peanuts for added texture.
- Try this frosting on any cake or cupcake flavor that would go well with peanut butter — Chocolate, Apple Cupcakes, or even Banana Muffins are some ideas!
If you loved this recipe, you’re going to love these, too.
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- How To Make The Best-Ever Vanilla Buttercream Frosting
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Peanut Butter Buttercream Frosting Recipe
- 1 cup (8oz/225g) unsalted butter (softened)
- 1 cup (8oz/225g) creamy peanut butter (at room temperature)
- 3 cups (12oz/340g) powdered sugar (sifted)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer), whisk the butter and peanut butter on medium-high speed until fluffy, about 3-4 minutes.
- Switch the mixer speed to low and gradually add the powdered sugar a bit at a time until incorporated.
- Add in the milk, vanilla extract, and salt and whisk on medium speed for 1 minute until combined.
- Use immediately or keep at cool room temperature for up to one day. For longer storage, refrigerate until ready to use. Let come back up to room temperature before using for the best-spreading consistency.