Creamy Peanut Butter Buttercream Frosting: a Bakery Recipe

604

Last Updated on September 17, 2021. This post may contain affiliate links to products I use, love or recommend. That means I may receive a small commission on products you purchase through my links at no cost to you. As an Amazon Associate, I earn from qualifying purchases. Please see my Disclosure Policy for more details. Thank you for your support, which allows me to continue to create content for this website.


Jump to Recipe
Share or Save this 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. 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
5 from 12 votes

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.

Ingredients

Instructions

Turn Instruction images ON or OFF

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, heavy cream 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.

Notes

  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.  
Tried this recipe?Mention @amycakesbakes and tag #amycakesbakes!
Author: Amycakes Bakes | amycakesbakes.com
Course: Dessert
Cuisine: American
Keyword: bakery recipe, buttercream, frosting, peanut butter, peanut butter buttercream frosting
Print Recipe
Subscribe
Notify of
guest
12 Comments
Newest
Oldest
Inline Feedbacks
View all comments
Anonymous
Guest
Anonymous
2 months ago

Hi! I love all of your recipes! I made the strawberry cake and was fantastic! I was wondering, what it the perfect cake box to put the cakes in? so they can be transported safely? Thank you!

Chef Dennis
Guest
2 months ago

5 stars
This frosting is perfect for our plain cupcakes! Soo yum!

Rob
Guest
Rob
2 months ago

5 stars
I have never seen Clear Jel in a buttercream. I can’t wait to try this! It looks amazing!

Emily
Guest
Emily
2 months ago

5 stars
One of my new favorite frostings!

Luca - Ruoka on valmis
Guest
2 months ago

5 stars
Really easy to make and super good!

Kayla DiMaggio
Guest
2 months ago

5 stars
Yum! I loved making this peanut butter buttercream! It was so delicious and easy and it made the perfect topping for cupcakes!

Close
Amycakes © Copyright 2021. All rights reserved.
Close