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
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