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Peanut Butter Buttercream

Creamy, peanut buttery buttercream perfect for swirling on top of your favorite chocolate cake.
Course Dessert
Keyword frosting
Prep Time 20 minutes
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.