All the flavour of peanut butter in a smooth buttercream – perfect for piping onto cupcakes, covering layer cakes, or filling biscuits and macarons.
It’s been a little while since I added to my cupcakes and icing collection so I thought it was about time I created another new flavour – Peanut Buttercream.
Firstly a big thank you to everyone on twitter who helped me name this recipe. I was torn between Peanut Butter Buttercream (which I guess is really what it is, but it’s a bit of a mouthful to say) and Peanut Buttercream (which is much less of a tongue twister). The votes were pretty close but Peanut Buttercream was the winner.
If you fancy helping me out with important tasks like naming my recipes or deciding what sort of recipes I should be developing, make sure you follow me on twitter and like my Facebook page.
The flavour of the peanut buttercream with taste of the chocolate cupcakes I piped it onto (get the recipe for those here) reminded me a lot of a Snickers bar, so my next job is going to be turning these into some yummy Snickers cupcakes. Keep your eyes peeled for those turning up soon.
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Peanut Buttercream
INGREDIENTS
- 250 g unsalted butter - soft at room temperature
- 250 g icing sugar
- 250 g smooth peanut butter
INSTRUCTIONS
- Put the butter (250g) and peanut butter (250g) into a large bowl and beat (by hand or using an electric mixer on a slow speed) until fully combined and soft.
- Add the icing sugar (250g) a tablespoon at a time and beat on a low speed until fully combined.
- Your buttercream is now ready to serve. If you find it's become a little soft then simply pop it into the fridge until it has firmed up a little.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for Vegetarians
- Egg-Free
- Gluten-Free
- Soy-Free
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
Charlotte says
Hi Charlotte,
I am making this recipe for a chocolate drip cake, if I was to add some cocoa powder to the icing sugar would that be enough to flavour it chocolate peanut buttercream?
Charlotte Oates says
I would add a little cocoa powder and also a little melted chocolate.
Angela / Only Crumbs Remain says
I love this recipe Charlotte, not only is it so easy to do it’d so incredibly delicious! We used it to sandwich together some chocolate cookies and, as you say, it was just perfect with that chocolate 🙂
Angela x
Charlotte Oates says
It’s such a classic combination isn’t it. It’s even better if you add a little caramel too 🙂
Kate - gluten free alchemist says
Your buttercreams always look insanely smooth and good! I love peanut buttercream. It is one of my favourites! x
Diana Lopes says
Looks so smooth and delicious! I love recipes that use peanut butter, love peanut (I love everything about his recipe too) – super in love with the post, as you can see x)
Karly says
I don’t even need a cupcake to go along with this stuff. Cannot get over how good it looks- definitely eating the first batch by the spoonful. 🙂
Charlotte Oates says
I tested the recipe without cupcakes, just eating it from the spoon 🙂