Peanut Butter Buttercream
Creamy, peanut buttery buttercream perfect for swirling on top of your favorite chocolate cake.
Servings 48 cupcakes
- 1 cup butter softened (2 sticks)
- 1 cup creamy peanut butter regular, not natural
- 8 cups powdered sugar (1-2 pound bag)
- 2 teaspoons vanilla
- 1/4 cup water
If using a stand mixer, fit with paddle attachment. Beat together butter and peanut butter. Stop mixer and scrape down sides.
Add vanilla extract and beat to combine.
Slowly (and I cannot stress that enough) pour in powdered sugar. If the mixture is getting too thick as you're adding the powdered sugar, stop mixer and scrape down the sides. Add 2 tablespoons of water and beat to combine.
Once all the powdered sugar is in, evaluate your consistency. For piping Wilton 1M swirls, I like my frosting to be easily stirrable but have my spatula still stand up in the frosting. If your frosting is too thick, you can add in more water 1 tablespoon at a time until desired consistency.