Le Food Snob

Peanut Butter Buttercream Frosting

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If you haven’t noticed, I’ve been on a bit of a peanut butter kick recently. Peanut butter has always been one of my favorite flavors – especially when mixed with chocolate.

But when I churned out the best Peanut Butter Ice Cream I’ve ever had in my life, my love for peanut butter turned into, well … an obsession really. Since I’d found the best Peanut Butter Ice Cream, I’ve been feeling like now I need to find the best peanut butter everything. I already have a few recipes in contention – see below – but this weekend I decided to make all peanut butter cupcakes. Meaning peanut butter cupcakes with peanut butter frosting.


  • 1 c. unsalted butter, room temperature
  • 1 heaping c. creamy peanut butter
  • 3 c. powdered sugar
  • 1/2 c. heavy cream, half and half or whole milk
  • pinch of salt


  1. In the bowl of your stand mixer, cream together the peanut butter and butter for 2-3 minutes. Add the powdered sugar, scrape the sides of the bowl and mix until combined.Pour in the cream or milk and beat until smooth. Scrape the bowl again.Mix in the salt.
  2. Beat on high for 3 to 4 minutes or until the buttercream has become light and fluffy. Use immediately.

Play around with the powdered sugar and milk quantities in order to get the consistency you desire. I actually added more than a cup of peanut butter because I loooooove the flavor – this resulted in a very peanut buttery flavored frosting, which, of course, was my goal!

Yields enough frosting to frost 2 dozen cupcakes or one 2-layer 8-in round cake.

Love peanut butter like me? Check out my other recipes featuring peanut butter:

Also check out other talented bloggers’ peanut butter-related posts:

Recipe rating: 



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