Peanut Butter Buttercream
Makes about 4 cups
  • ¾ cup (170 grams) unsalted butter, softened
  • ⅓ cup (85 grams) creamy peanut butter*
  • 4½ cups (540 grams) confectioners’ sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 6 tablespoons (90 grams) heavy whipping cream, room temperature
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and peanut butter at medium speed until smooth. Reduce mixer speed to low. Gradually add confectioners’ sugar and salt, beating until combined. Add cream, beating until a spreadable consistency is reached. Use immediately.
*We used Jif Creamy Peanut Butter.
Recipe by Bake from Scratch at