Peanut Butter Buttercream Frosting
My peanut butter buttercream frosting is silky smooth and light in color and texture ready to be added to any cake of your choice.
Equipment
- Stand mixer
Ingredients
- 5 cups (625 g) powdered sugar, measured and then sifted
- 1 1/2 cups (3 sticks) (339 g) unsalted butter, slightly cold
- 1 cup (250 g) creamy peanut butter
- 1 tablespoon (4.2 g) pure vanilla extract
- 1/4 cup (57.75 g) heavy whipping cream
- Pinch of coarse salt
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
Instructions
- In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 45 seconds.
- Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed.
- Beat frosting by hand with a wooden spoon to get air bubbles out.