Peanut Butter Buttercream - Master Cookbook Recipe # 245

Name: Peanut Butter Buttercream - Master Cookbook Recipe # 245
Prep time: 10 min
Total time: 10 min
Yield: 1 (one) 13x9 inch cake or a two-layer round cake
Cuisine: Southern
Ingredients: 1/2 cup salted butter, room temperature; 1/2 cup shortening (or additional salted butter); 1/4 cup creamy peanut butter; 1 tsp vanilla extract; 1/4 tsp salt; 5 cups powdered sugar; 6 to 8 Tbsp evaporated milk (or heavy cream)

This is the ultimate frosting for any peanut butter fan. It’s incredibly light, fluffy, and carries just the right amount of nutty flavor without being too heavy. Whether you're topping a sheet cake or filling layers, this buttercream spreads like a dream and pairs perfectly with the Peanut Butter Cake.

This is recipe #245 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min

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Ingredients

1/2 cup salted butter, room temperature
1/2 cup shortening (or additional salted butter)
1/4 cup creamy peanut butter
1 tsp vanilla extract
1/4 tsp salt
5 cups powdered sugar
6 to 8 Tbsp evaporated milk (or heavy cream)

Instructions

Cream the Base: Using an electric mixer, blend the room-temperature butter and shortening together until the mixture is completely smooth and combined.
Add Flavor: Mix in the creamy peanut butter, vanilla extract, salt, and 1-1/2 cups of the powdered sugar. Beat until the mixture is creamy and well-incorporated.
Finish the Frosting: Gradually add the evaporated milk (or heavy cream) and the remaining powdered sugar.
Whip: Continue to beat until the frosting reaches a light, fluffy, and easily spreadable consistency. If it’s too thick, simply add a little more milk one tablespoon at a time until it’s just right.

Notes

Tammy's Tip: "I love using evaporated milk in my frostings because it adds a richness that regular milk just can't match. Make sure your butter is truly at room temperature so you don't end up with any lumps!"