Creamy Peanut Butter Buttercream Frosting: a Bakery Recipe


Last Updated on July 18, 2021. This post may contain affiliate links. Please see my Disclosure Policy for more details.

This bakery-style peanut butter buttercream frosting is light and creamy with a delicious melt-in-your-mouth texture. Use it to frost your favorite cake or cupcakes. It pairs perfectly with my Moist and Fudgy Chocolate Cupcakes for the most delicious light and moist Peanut Butter Cup Cupcakes. This buttercream frosting starts with my House Vanilla Buttercream, but we’ll be adding creamy peanut butter and some heavy cream to balance the texture of the peanut butter and create a light and fluffy frosting.

Peanut Butter Cup Cupcakes made with Moist Chocolate Cupcakes and Peanut Butter Buttercream Frosting
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Creamy Peanut Butter Buttercream Frosting: a Bakery Recipe

This bakery-style peanut butter buttercream frosting is light and creamy with a delicious melt-in-your-mouth texture. Use it to frost your favorite cake or cupcakes.
1x batch will frost and fill one 6" three-layer cake or about 14 cupcakes generously.
2x batch will frost and fill one 8" three-layer cake or about 28 cupcakes generously.
If you have a kitchen scale, please select the grams (g) measurements for the most accurate results. If you don’t have a scale, no worries!–just be sure to “spoon and level” your dry ingredients.
Yields 3 cups
Prep Time 10 mins
You may double the recipe by selecting 2x.
Select “grams” if you have a kitchen scale for more accurate baking.



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Make Vanilla Buttercream

  • Whisk the powdered sugar and Instant Clearjel together until well-blended. Set aside.
  • Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.
  • Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
  • Add the shortening and beat and scrape the sides until the mixture is smooth without lumps.
  • While the mixer is on low, slowly add the powdered sugar mixture.
  • Add the peanut butter and mix on medium speed until well-blended, scraping the sides of the bow as needed..
  • Add the corn syrup, and pure vanilla. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This will add air into the buttercream and make it light and fluffy. The Instant Clearjel will cause the buttercream to thicken slightly during the next 10 minutes as it sits (see Note #2).
  • This buttercream is best served at room temperature. If you aren't serving it within 24 hours, refrigerate it, but remove it from the fridge a couple of hours before using so that it may come back to room temperature before frosting cakes, cupcakes, or serving.


  1. Read my article Instant Clearjel: a Magical Little-Known Bakery Ingredient to see why I think this ingredient is worth having in your pantry.  Instant Clearjel must always be whisked thoroughly with other dry ingredients before added to wet ingredients to avoid clumping.  I have tested this recipe with the following Instant Clearjel brands: Prepared PantryHoosier Hill Farm, and Ingredion. Make sure what you purchase is labeled as “Instant.”  Cooktyle Clearjel is a different product that does not work the same in cakes.  If you don’t have Instant Clearjel you can substitute with additional powdered sugar as described in my Instant Clearjel Substitutes
  2. I prefer light and airy buttercreams, and this soft buttercream still has a lot of lift to it due to the Instant Clearjel.  If you need a stiffer or sturfier buttercream for piping taller or more intricate designs, simply mix equal parts Instant Clearjel and Powdered Sugar together, then slowly blend it in to your buttercream until it reaches your desired thickness.  Keep in mind that the Instant Clearjel will take about 10 minutes after it is mixed in to reach it’s full thickness.  
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Author: Amycakes Bakes |
Course: Dessert
Cuisine: American
Keyword: bakery recipe, buttercream, frosting, peanut butter, peanut butter buttercream frosting
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