My Peanut Butter Buttercream Recipe

June 17, 2019

This post brings proud and exciting news: Last weekend, LOML graduated with his AA from the Fitness Specialist Personal Trainer program at our school!



Saturday was exciting and eventful. In the morning we met with LOML's sister and her fiance for the graduation ceremony and all met up for some amazing Filipino food afterward. It may not seem like a very full day, but it was 6pm by the time we were ready to head home, exhausted with bellies full of rice and lechon. And, of course, I had prepared a cake that we were too full by then to eat!




Don't mind the baking sheet, okay? I'm new to baking as a hobby and my turntable (and many of my other supplies, like my offset spatula, cake boards, piping tips, blah blah blah...) is still in transit. I think I did well for being equipmentally challenged! I was going to do more with it in the way of decoration - a full candy arrangement for a topper and some piped chocolate buttercream, but alas, time as well was short.

Really, though, I'm quite proud of it. It's a peanut butter chocolate cake, and my very first drip cake! The sponge is devil's food. The drip is milk chocolate ganache. And the frosting is my very own peanut butter buttercream recipe!

I have to say, I've hit a home run with this buttercream. It's rich with that salty-delicious peanut butter flavor, but it really isn't heavy. I've dabbled in making peanut butter frosting before, and I've always run into the problem of consistency. Regular peanut butter makes a thick, sticky frosting. And even when you nail the texture somehow, it is just too filling! It overpowers whatever you've put it on, and fills you up in a few bites! And who wants to be full already when there's half a slice of delicious cake still left?

I wanted peanut butter frosting that was easy to spread, tasty but not overpowering, smooth, and not too filling. So I decided not to actually use peanut butter for my peanut butter frosting. Instead, I used a secret weapon.



This. This is powdered peanut butter, branded "PBfit." I'm sure there are other brands, but this is the one I've seen most often. It contains significantly less moisture and significantly less fat, which means it is significantly less filling! Added into whipped-up buttercream, it blends perfectly smooth and doesn't significantly affect the thickness or consistency of your frosting. Trust me, this stuff is good.

It also has the benefit of not loading your delicious, already heart-attack-inducing buttercream with even more calories, if you're into that!

I also used nonfat milk in the buttercream rather than whipping cream or whole milk, to keep the consistency as I wanted it - if you want a thicker, heavier buttercream, you can always use heavy whipping cream instead of milk!

The recipe is simple.

  • One box of butter (2 cups)
  • Two cups of PB Fit
  • One full bag of powdered sugar
  • Milk or HWC to desired consistency
Making it is as easy as any other buttercream recipe. Just whip up your room temperature butter in your stand mixer until it is pale and fluffy.

Add your powdered peanut butter next, little by little as you would with powdered sugar. Do this first, because you want the powdered peanut butter to have the most time to mix evenly. And, of course, remember to use your rubber spatula to scrape the sides of the mixing bowl and fold it to distribute evenly.

When your powdered peanut butter is incorporated into the buttercream, start sifting in the powdered sugar, adding it little by little and continuing to scrape the sides as needed. When all your sugar is incorporated evenly, your buttercream is done!

During this step, though, you might want to add milk to keep the consistency. I do this in splashes because I'm a wildcard who likes to live dangerously, but realistically I'd recommend using a measuring spoon and adding a tablespoon or so at a time until you know you have just enough. Sorry, I didn't get an exact measurement for how much nonfat milk I used for this recipe - and honestly I think I could been okay if I used a little less, but it didn't hurt the final product!



Looks pretty good, I think!

If you use this recipe, or plan to use it, please let me know! I'd love to see your beautiful creations!

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