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A quick and easy peanut frosting recipe. This quick peanut butter buttercream is super simple and three ingredients. A gorgeous and smooth peanut-y addition to your cake or bake. The peanut butter icing is stable and pipeable to meet all your decoration needs.
Ingredients
For this quick and easy three-ingredient peanut butter frosting recipe, you'll need:
- Peanut butter - it is best to use smooth peanut butter here, especially if your goal is a nice smooth and pipeable (or spreadable) peanut icing. If you want to add texture or a slight crunch, you could substitute with crunchy peanut butter. Do note, crunchy peanut spread will leave bits in the frosting and it will not be smooth.
- Butter - unsalted butter, softened at room temperature. You can substitute with equal measurement of salted butter if needed. This will add a salty flavour to your icing, but you may find you prefer this as an accent to the peanut.
- Powdered sugar - also known as icing sugar. The measurements here are prior to sifting. I recommend sifting the sugar into the frosting as you beat this to ensure you avoid any potential lumps.
Making Easy Peanut Buttercream
This simple recipe follows the same basic process as a standard American buttercream with the key difference of using peanut butter in place of some of the butter ratio. This leads to a flavourful peanut frosting, stable, pipeable and perfect for bakes and cakes.
Begin by beating the butter and peanut butter together until combined. This doesn't need to be particularly light or airy as the goal is not to whip it.
Then sift the powdered sugar into the mix - this can be done in one or two additions, beating lightly to combine between additions. Then continue to beat on a low setting until smooth.
This is now ready for use and can be spread on cakes or bakes, or piped.
FAQs
Yes! Absolutely - this is a recipe for peanut butter icing, made with smooth peanut butter. This will create a smooth and stable peanut flavoured buttercream, perfect for your cakes and bakes.
You can keep peanut butter buttercream for a few days in the refrigerator, or up to three months in the freezer.
Once used on your cake or bake, it is best to keep this in the refrigerator, or in a cool space.
The frosting is at its most flavourful at room temperature, so allow to sit out for about 15 minutes before serving (this will vary depending on the weather - you may not want to leave it out as long if it is very warm out).
If you need to adjust the consistency of this frosting, you can easily add more powdered sugar (sifted in) or add a bit of milk.
Milk will help to loosen the frosting up and can make a stiff frosting thinner and easier to pipe. If you need to thicken a frosting that seems overly thin for your purposes, this can be done by adding powdered sugar.
In either case, add any extra a little at a time (no more than a tablespoon at a time), and mix together. This will prevent over adjusting.
In search of more frostings? Try one of these:
- Marshmallow Buttercream
- Pistachio Buttercream
- Dulce de Leche Buttercream
- Vanilla Buttercream
- Cinnamon Buttercream
- Cream Cheese Frosting
Peanut Butter Buttercream
Ingredients
- 2⅔ cups powdered sugar or icing sugar
- ¾ cup unsalted butter softened at room temperature
- ¼ cup peanut butter smooth peanut butter
Instructions
- Begin by beating the peanut butter and butter together in a stand mixer or large bowl.
- Then, add the powdered sugar by sifting this into the bowl. This can be done in two additions, beating lightly between each. Continue beating on a low setting until the buttercream frosting is smooth (see note).
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