I can’t think of a better finish for chocolate cake than a silky peanut butter buttercream that’s rich, creamy, and impossible to resist. One swipe of this frosting and dessert instantly feels bakery-worthy.

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Peanut butter buttercream is the frosting I want when basic frosting just feels too polite. I love how creamy peanut butter turns it bold, nutty, and totally unapologetic, with that sweet-salty thing I can’t stop swiping from the bowl.

And on chocolate cake? Ridiculous.

I’m obsessed with the way it spreads thick and smooth, then melts into every bite without feeling heavy or fussy. But the real reason I adore it is simple: it tastes like peanut butter candy met bakery frosting and decided to show off.

Big flavor. No boring bites.

Just pure peanut butter frosting drama for me.

Ingredients

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Soft butter makes it creamy, fluffy, and easy to swipe over cupcakes.
Creamy peanut butter brings that salty-sweet, nutty thing everyone actually wants.
Powdered sugar sweetens it up and keeps the texture smooth, not gritty.
Heavy cream or milk loosens everything so it spreads without fighting you.
Vanilla adds warmth, so the frosting tastes fuller and less flat.
Fine sea salt keeps the sweetness in check.
Basically, don’t skip it.
Honey or corn syrup adds shine and a softer, bakery-style finish.
Plus, this frosting feels rich, cozy, and just a little nostalgic.

Ingredient Quantities

1 cup (227 g) unsalted butter, softened to room temperature

1 cup (240 g) creamy peanut butter, well stirred

3 to 4 cups (360 to 480 g) powdered sugar, sifted

2 to 4 tablespoons (30 to 60 ml) heavy cream or whole milk, more as needed for spreading

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt, or to taste

Optional: 1 to 2 tablespoons honey or light corn syrup for extra shine and smoothness

How to Make this

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1. In a large bowl, beat 1 cup softened unsalted butter on medium speed until light and fluffy, about 2 to 3 minutes.

2. Add 1 cup creamy peanut butter and beat until fully combined and smooth, scraping the bowl as needed.

3. Add 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt, mixing briefly to incorporate.

4. With the mixer on low, add 3 cups sifted powdered sugar a cup at a time, beating after each addition until sugar is mostly incorporated.

5. Add 2 tablespoons heavy cream or whole milk and continue beating on medium speed until creamy; add up to 2 more cups powdered sugar only if you want a stiffer frosting, or add up to 2 more tablespoons cream or milk if you want a softer spreadable consistency.

6. If using, add 1 to 2 tablespoons honey or light corn syrup and beat until the frosting is glossy and completely smooth.

7. Taste and adjust salt, sweetness, or texture: add more salt for balance, more powdered sugar to thicken, or more cream to thin, mixing well after each adjustment.

8. Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days; bring to room temperature and rewhip briefly before using.

Equipment Needed

1. Large mixing bowl
2. Electric mixer (stand or hand) with paddle or whisk attachment
3. Rubber spatula for scraping
4. Dry measuring cups and spoons
5. Sifter or fine mesh sieve for powdered sugar
6. Liquid measuring cup for cream or milk
7. Offset spatula or butter knife for spreading
8. Airtight container for storage

FAQ

Q: How do I get the frosting smooth and lump free?

A: Make sure the butter is fully softened to room temperature and the peanut butter is well stirred. Beat butter and peanut butter together until light and fluffy before adding sifted powdered sugar gradually. Scrape the bowl often and finish with a few tablespoons of cream to achieve a silky texture.

Q: How can I adjust sweetness and peanut flavor?

A: Start with 3 cups powdered sugar and taste, then add more if you want it sweeter or stiffer. Use natural or unsweetened peanut butter for bolder peanut flavor, or a sweeter commercial creamy peanut butter for a milder, sweeter result. A teaspoon of vanilla enhances overall flavor.

Q: How do I thin or thicken the frosting?

A: To thin for spreading, add 1 tablespoon of heavy cream or milk at a time until desired consistency. To thicken, add more sifted powdered sugar 1/4 cup at a time, beating between additions until it holds its shape.

Q: Can I pipe this buttercream for decorations?

A: Yes. For piping, use a stiffer consistency by adding extra powdered sugar. Chill the frosting briefly if it is too soft, then whip briefly to restore smoothness before filling a piping bag.

Q: How should I store leftovers and how long do they keep?

A: Store in an airtight container in the refrigerator for up to 7 days. Bring to room temperature and rewhip briefly before using. For longer storage freeze up to 3 months, thaw overnight in the refrigerator, then rewhip.

Q: Is there a vegan version of this buttercream?

A: Yes. Substitute vegan stick butter or a vegan buttery spread for the unsalted butter and use a non dairy milk such as full fat coconut milk or almond milk. Note texture and flavor will vary slightly depending on the vegan butter used.

Peanut Butter Buttercream Recipe Substitutions and Variations

Unsalted butter: substitute equal amount (1 cup) of softened plant based butter for a dairy free version; if using salted butter, reduce or omit the added sea salt.
Creamy peanut butter: substitute creamy almond butter or cashew butter 1:1 for a different nut flavor; for a peanut free option use sunflower seed butter 1:1 and reduce added salt.
Powdered sugar: substitute sifted confectioners sugar replacement made from granulated sugar blended with cornstarch, using slightly less and tasting as you go; for a lower sugar option try 1/2 cup confectioners sugar plus 1/4 cup powdered erythritol and adjust to taste.
Heavy cream or whole milk: substitute evaporated milk or unsweetened soy milk 1:1 for similar creaminess, or use additional cream cheese (2 to 4 tablespoons) to add body and tang while reducing liquid.

Pro Tips

1. Room temperature is everything: make sure the butter and peanut butter are soft but not greasy warm. If butter is too cold the frosting will be lumpy; if it is too warm the frosting can be loose and oily. Briefly chill and then rewhip if it gets too soft.

2. Add powdered sugar and cream gradually and test as you go. Start with the lower sugar amount for a silky spread and add more for piping or sturdier layers. If it gets too stiff, add cream a teaspoon at a time until you reach the perfect spreadable texture.

3. Balance the flavor with salt and acid. A pinch more fine salt will make the peanut flavor pop. For extra brightness, stir in a tiny splash of light corn syrup or a teaspoon of honey for shine, or a few drops of lemon juice to cut sweetness if needed.

4. Storage and rescue tips: store airtight in the fridge up to 5 days. Bring to room temperature and rewhip for a few seconds before using. If the frosting splits or looks greasy, add a tablespoon of powdered sugar and rewhip to bring it back together.

Peanut Butter Buttercream Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

301

kcal

Equipment: 1. Large mixing bowl
2. Electric mixer (stand or hand) with paddle or whisk attachment
3. Rubber spatula for scraping
4. Dry measuring cups and spoons
5. Sifter or fine mesh sieve for powdered sugar
6. Liquid measuring cup for cream or milk
7. Offset spatula or butter knife for spreading
8. Airtight container for storage

Ingredients

1 cup (227 g) unsalted butter, softened to room temperature
1 cup (240 g) creamy peanut butter, well stirred
3 to 4 cups (360 to 480 g) powdered sugar, sifted
2 to 4 tablespoons (30 to 60 ml) heavy cream or whole milk, more as needed for spreading
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt, or to taste
Optional: 1 to 2 tablespoons honey or light corn syrup for extra shine and smoothness

Directions

In a large bowl, beat 1 cup softened unsalted butter on medium speed until light and fluffy, about 2 to 3 minutes.
Add 1 cup creamy peanut butter and beat until fully combined and smooth, scraping the bowl as needed.
Add 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt, mixing briefly to incorporate.
With the mixer on low, add 3 cups sifted powdered sugar a cup at a time, beating after each addition until sugar is mostly incorporated.
Add 2 tablespoons heavy cream or whole milk and continue beating on medium speed until creamy; add up to 2 more cups powdered sugar only if you want a stiffer frosting, or add up to 2 more tablespoons cream or milk if you want a softer spreadable consistency.
If using, add 1 to 2 tablespoons honey or light corn syrup and beat until the frosting is glossy and completely smooth.
Taste and adjust salt, sweetness, or texture: add more salt for balance, more powdered sugar to thicken, or more cream to thin, mixing well after each adjustment.
Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days; bring to room temperature and rewhip briefly before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.