This bakery-style peanut butter cream cheese buttercream frosting is light and creamy with a delicious melt-in-your-mouth texture. Use it to frost your favorite cake or cupcakes.
This cream cheese/ buttercream blend pairs perfectly with my Moist and Fudgy Chocolate Cupcakes for the most delicious light and moist Peanut Butter Cup Cupcakes.
It's amazing with my Chocolate Peanut Butter Cake!
How to Make It
This recipe starts just like my Vanilla Bakery 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.
It has just the right amount of cream cheese, which gives this frosting a super smooth and creamy texture, but the cream cheese flavor doesn't overpower the peanut butter flavor.
After adding the heavy cream, beat the frosting on high for 2-3 minutes, which whips air into it and makes it nice and fluffy and silky smooth.
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Fluffy Peanut Butter Buttercream Frosting
- 4 ounces Cream Cheese
- 1 ½ sticks (6 ounces) Salted Butter (at room temperature)
- 48 grams (¼ cup) butter flavored shortening (you may also use regular or substitute with equal parts butter)
- 455 grams (3 ½ cups) powdered sugar
- 128 grams (½ cup) Creamy Peanut Butter
- 1 Tablespoon Pure Vanilla Extract
- ¼ cup Heavy Cream
- (optional) 1 Tablespoon Instant Clearjel (You can add this if you would like a thicker, more stabilized frosting. See notes section.)
- Whisk the powdered sugar and Instant Clearjel (if using) 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. It will be thick, but continue to beat on low until it is well incorporated.
- Add the peanut butter and pure vanilla and mix on medium speed until well-blended, scraping the sides of the bow as needed. Then while the mixer is on low, pour in the heavy cream.
- Beat the peanut butter buttercream on high for two-three minutes. This will add air into the buttercream and make it light and fluffy.
- 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.