Rich, creamy, light and fluffy and packed with peanut butter flavor, our spectacular Peanut Butter Cream Cheese Buttercream frosting has a slight tang from cream cheese and tastes just like peanut butter pie! Truly, a peanut butter lover’s dream come true.
The Buttercream Series Continues:
Peanut Butter Cream Cheese Buttercream
You knew this one was coming, right? I just adore peanut butter.
Yes, my friends. The Buttercream Series continues with my favorite Cream Cheese Buttercream of all… Peanut Butter Cream Cheese Buttercream!
Meanwhile, I certainly hope I am not boring you to tears with this series. Honest and truly, there are brownies, cookies and other baked treats coming soon. If Pinterest is any indicator (which I think it is), you all are definitely lovin’ these buttercream recipes! To date, our Best Ever Cream Cheese Buttercream and Strawberry (Cherry) Cream Cheese Buttercream have both been pinned a whopping 11K+ times already. Yep, folks everywhere are lapping up these cream cheese buttercream recipes like cream and I couldn’t be happier about that. Enjoy and thanks for pinning and sharing!
When The Big Lug tasted this buttercream when I first made it, he said it reminded him of one of his favorite childhood cereals, Peanut Butter Cap’n Crunch! Seriously. For me, it tastes just like Classic Peanut Butter Pie and marries perfectly with moist and tender chocolate cake—my favorite way to enjoy this buttercream.
Instead of being crunchy like Peanut Butter Cap’n Crunch (ha!), this buttercream is as smooth and creamy as it gets for peanut butter frostings—even though the photos appear otherwise. Because it took me quite some time, like 30 minutes, to get the swirls just right for photography, the buttercream puffed up a little and you see some of the tiny air pockets. I told you it was light and fluffy, right? This exceptional buttercream base is rich and buttery, melts on the tongue and is truly divine. Now, with the addition of peanut butter (pure bliss!), our Cream Cheese Buttercream becomes incredibly extraordinary. Peanut butter lovers, rejoice!
Our Peanut Butter Cream Cheese Buttercream tastes like a cross between Peanut Butter Cheesecake and Peanut Butter Pie (I kid you not) yet has the texture of the most sublime mousse. Seriously, like the other buttercreams, I could not stop tasting it straight from the spoon!
What about consistency and depth of flavor? As is, the recipes below are ready for frosting and piping brownies, cakes, cupcakes and cheesecakes or even doughnuts and other baked sweet treats. Take your pick when you make your batch—either a regular batch yielding about 4¼ cups that is slightly sweeter, or a larger and more intensely peanut butter flavored batch yielding about 5½ cups (my personal favorite). Chocolate and jam- or jelly-filled baked treats have never tasted so good!
As stated previously, the secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces each. This, of course, translates to two (2) sticks of butter and one (1) brick of cream cheese. Most Cream Cheese Frosting recipes call for far too much cream cheese (read: too much moisture and not enough fat) and the frosting just does not want to pipe well. In addition, the frosting is so loosey-goosey that cake layers actually slide! No fun—especially if transporting the cake. Essentially, you would have to add an incredible amount of confectioners’ sugar to stiffen it up in order to pipe nicely. And for most of us, this translates to a frosting that is just too cloyingly sweet.
In case you missed it in previous posts, this is what I wrote in a post last spring:
“Just as with my carrot cake recipe, my Cream Cheese Buttercream recipe was inspired by the one found in my New Better Homes and Gardens Cookbook. It is quite the opposite of Mrs. Fields’ recipe that calls for two 8-ounce packages (16 ounces) of cream cheese and only one stick (½ cup or 4 ounces) of salted butter. The BHG recipe calls for one 8-ounce package of cream cheese to one stick of butter (again, at 4 ounces). However, I increased the amount of butter from the BHG recipe to create a true “Cream Cheese Buttercream” in a 1:1 ratio (8 ounces to 8 ounces) of cream cheese to butter with enough confectioners’ sugar to thicken the consistency to pipe beautifully. Sometimes, I even use one stick of salted butter with one stick of unsalted for a nice salty-sweet balance.”
What makes our Peanut Butter Cream Cheese Buttercream wicked good? This incredibly exceptional buttercream literally melts on the tongue. It is buttery-rich, creamy, silky-smooth, full of peanut butter flavor and is light and fluffy like mousse. A slight tang from the cream cheese and creamy-style peanut butter balances the sweetness of the sugar so as not to be overly sweet. This Cream Cheese Buttercream tastes just like Peanut Butter Cheesecake or Peanut Butter Pie! Due to the adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Peanut Butter Cream Cheese Buttercream is versatile and pairs extremely well with white cakes, yellow cakes and chocolate cakes alike as well as brownies, cupcakes, cheesecakes and other sweet treats like baked doughnuts. Quite simply the ideal light and fluffy peanut butter buttercream! Now that’s wicked good.
For the peanut butter lovers in your life, whip up a batch, or large batch, of Peanut Butter Cream Cheese Buttercream for a special baked sweet treat. Your loved ones will thank you. Make this buttercream. Today. OK, very soon. You won’t regret it! I promise.
Below is a Pinterest-friendly sized image to pin at Pinterest!Print
Rich, creamy, light and fluffy and packed with peanut butter flavor, this spectacular buttercream frosting has a slight tang from cream cheese and tastes just like peanut butter pie! Truly, a peanut butter lover’s dream come true.
- For Regular Batch, Slightly Sweeter—Makes about 4¼ cups
- ¾ cup (1½ sticks or 170 grams) unsalted butter, softened (or part salted & unsalted)
- 6 ounces (170 grams) cream cheese, such as Philadelphia®, chilled from the fridge
- ¾ cup (192 grams) creamy peanut butter, such as Jif®
- 1½ teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
- 3½ cups (420 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
- For Large Batch, More Intense Peanut Butter Flavor—Makes about 5½ cups
- 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
- 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, softened
- 1½ cups (384 grams) creamy peanut butter, such as Jif®
- 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
- 4½ cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
- Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy.
- Add cream cheese, peanut butter and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
- Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.
- Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.
- Yield: Makes about 4¼ cups for Regular Batch or 5½ cups for Large Batch; both enough to fill and frost a 9-inch two layer cake or 8-inch three layer cake, or 17 to 22 or 22 to 28 cupcakes, respectively—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.
If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.
Cook Time above simply means Active Time for preparing buttercream.
Original Recipe Source: WickedGoodKitchen.com
Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.