Creamy peanut buttercream with a hint of brown sugar is perfectly fluffy and delicious. Pipe it on your favorite cake or cupcakes for an extra special treat.
Silky smooth and perfect for piping, this peanut butter frosting dances between sweet and slightly salty. As if the peanut butter flavor wasn’t enough, there is a bit of brown sugar mixed it to enhance that warm and nutty flavor.
It is perfect to pair with chocolate cupcakes, banana cake or a spoon!
We all know frosting is a weakness of mine. a BIG weakness. It is so easy to make, fun to play with and delicious to eat!
I have been wanting to make a peanut butter buttercream to share with you, so when I whipped up some banana cupcakes it seemed like the perfect excuse to finally follow through. Banana and peanut butter are such a perfect pairing.
I had the basic idea of where I was going in my head. An American buttercream is always the easiest to make and super adaptable.
Using some peanut butter in place of some of the butter is a simple swap and the powdered sugar could help make up for the texture difference. So there is almost no way to go wrong.
But the container of brown sugar was calling my name. Something about the pairing of brown sugar with the peanut butter just seemed like it was meant to be.
I added just enough to give the frosting some depth of flavor but I didn’t want the final texture to be too grainy, so I did limit how much I added. Be sure to give it a nice good beating after you add the brown sugar so that it can dissolve into the butter and peanut butter mixture before you add the powdered sugar.
After that you just follow the basic American buttercream steps, add powdered sugar and a bit of vanilla. Add milk or cream until your desired texture and whip it really well to get it light and fluffy.
If you are curious about the various types of frosting and different styles of buttercream, check out my Frosting 101 Guide.
Tips for making delicious peanut butter buttercream:
- Use commercial peanut butter, not the natural kinds that separate. The emulsified peanut butters are less likely to ooze oil later.
- I highly recommend creamy peanut butter if you plan to do any piping or decorating.
- Feel free to try crunchy peanut butter if you are spreading the frosting over your cake or cupcake and you aren’t worried about a smooth finish.
- Adjust the amount of salt you add to your liking. I added a bit more than I usually would for a frosting to play up that sweet and savory peanut flavor.
- Extra frosting can be stored in an airtight container on the counter for a few days, or in the refrigerator for a couple of weeks. Just bring allow chilled frosting to soften a bit and rewhip before using.
- You can always adjust the final consistency of your frosting with a bit of extra milk or powdered sugar. Just be sure to add the milk slowly, it doesn’t take much and you can’t take it back out! (You can always add more sugar, but it takes a lot and the frosting can get overly sweet quickly.)
- 1 cup butter, softened
- 2/3 cups peanut butter
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 4 cups powdered sugar
- 3-4 Tablespoons milk or cream
- Beat together butter and peanut butter until completely smooth.
- Add brown sugar, salt and vanilla and beat for at least 2 minutes.
- Add powdered sugar and 2 Tablespoons of milk and beat for another 2 minutes. Add more milk as necessary to get your desired final consistency.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 142mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.