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

All the flavour of peanut butter in a smooth buttercream – perfect for piping onto cupcakes, covering layer cakes, or filling biscuits and macarons.

4.34 from 3 votes

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Active Time: 5

Total Time: 5

Servings: 12 servings

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

Makes enough for 12 cupcakes or for a thin filling and covering on a 20cm 2-layer round cake

I used my peanut buttercream to decorate my delicious chocolate cupcakes. If you fancy trying something a little different you can find my full collections of cupcakes here as well as all my other buttercream flavours.

NOTE - If you're using natural peanut butter you'll find quite a lot of oil at the top. You want to ensure that you drain as much of the oil away from the peanut butter as possible or you'll find that your buttercream will become too soft.

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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.

Author: Charlotte Oates

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.

Comments

Eva says
December 19, 2024 at 1:39 pm

I used this recipe on some peanut butter cupcakes, didn’t use the full amount of peanut butter but was still nice and nutty and creamy. Actually preferred it to the cupcakes. But need to remember to not make a lot of it as peanut butter is high in calories
Eva Cameron says
November 27, 2024 at 6:52 pm

I used less peanut butter and it tasted still nice, creamy like buttercream with a peanutty taste
Mikki says
January 14, 2023 at 2:16 am
Hiya, I have just made this and it’s delicious! But I am finding that it’s melting on the cake.
I have noticed this recipe has 500g of wet ingredients to 250g of icing sugar, but your Vanilla buttercream has 250g butter to 250g icing sugar. Do you thing I could add more icing sugar to keep it more solid without losing the peanut buttery taste?
- Charlotte Oates says
  January 15, 2023 at 1:02 am
  I think this might be to do with different types of peanut butter, it might be that the one you are using is a looser consistency and that is why you are having a problem. Rather than increasing the sugar as this could make it overpoweringly sweet you could try reducing the amount of peanut butter and replcing it with more butter. You would also make sure that you are using proper block butter as spreadable butter and margarine won’t hold up in the same way.
Charlotte says
April 16, 2019 at 9:36 am
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
  April 18, 2019 at 12:16 pm
  I would add a little cocoa powder and also a little melted chocolate.
Angela / Only Crumbs Remain says
January 10, 2018 at 10:43 am

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
  January 11, 2018 at 10:12 pm
  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
August 10, 2017 at 6:45 pm
Your buttercreams always look insanely smooth and good! I love peanut buttercream. It is one of my favourites! x
Diana Lopes says
August 03, 2017 at 9:44 pm
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
July 31, 2017 at 8:15 pm
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
  August 01, 2017 at 10:10 pm
  I tested the recipe without cupcakes, just eating it from the spoon 🙂