Comments

1. kiahewett July 20, 2011 at 11:21 pm

   Someone should turn you in to the police. Because this is so good it should be ILLEGAL! Oh my gosh. What a great filling for chocolate cake. It’s amazing. Thanks so much for sharing!!!!
2. Melissa Diamond July 24, 2011 at 11:56 pm

   Thanks Kia—I know–I LOVVVVE pb buttercream!!! :0)
3. Melissa Quillen September 24, 2011 at 11:07 pm

   I made this today! It was so good I could just eat it with a spoon!!!!
4. Suzan Darrell November 28, 2011 at 6:57 am

   Will this frosting crust or keep it’s shape on cupcakes?
5. Melissa Diamond November 28, 2011 at 11:19 am

   Hi Suzan–it does crust over slightly. You should be able to smooth it with a Viva paper towel or roller. You can use it for swirls with no trouble.
6. Orit Semiat November 30, 2011 at 8:37 pm

   Sorry, but does the T stand for tablespoon, or…?
   I’m just new here :)
7. Melissa Diamond November 30, 2011 at 8:39 pm

   Hello-Yes, I’m sorry that we didn’t spell that out. T is tablespoon, and t is teaspoon. :0)
8. lizzy cazalet-schencman January 16, 2012 at 11:06 am

   So good! HOw long will this last in frig? Just made a batch, and need to do a cake in 2 weeks? Love this website!!!!!
9. BeBe January 16, 2012 at 12:14 pm

   Hi Lizzy, it will be good in the refrigerator for 2 weeks as long as the perishable ingredients (milk, butter) don’t reach their expiration date. If that is a worry, you can freeze then bring to room temperature when you are ready to use and stir.
10. Karen Reeves January 22, 2012 at 1:22 pm

    Made this frosting and it is DELICIOUS! After filling and crumb coating a 2-layer chocolate cake, I worried I might have to skimp on the frosting in order to cover my cake. So…I quickly made another batch and generously frosted my cake and still had a good bit of it left over. Getting ready to make some brownies and top with this peanut-buttery goodness! The cake was for a customer but the brownies will be for us to enjoy. YUM!! I’d suggest making a double batch if you plan to frost and decorate a cake with it. It crusted nicely and I was able to smooth with the Viva method. Also worked well for piping borders.
11. Melissa Diamond January 22, 2012 at 1:51 pm

    Karen–thanks so much for the feedback! So glad that you liked it–I love it too! I’ve never frosted the outside of a cake with pb buttercream (I always use as a filling or maybe just the top of a cake) and so it is great to hear your tips!
12. Kari Healey January 30, 2012 at 6:57 pm

    I recently made this…I am in love!! This is my new favourite filling. Thank you so much for the very simple, yet unbelievably yummy recipe!
13. acerola March 7, 2012 at 5:01 pm

    Do you use a stiff buttercream dam when using this PB buttercream as filling? If so, do you use a stiff plain buttercream or do you make some of the PB buttercream stiff to use as a dam? Would this filling stay inside the cake and not ooze out from underneath the fondant?
14. BeBe March 7, 2012 at 6:31 pm

    Yes, we do use a dam with this and you can stiffen up the PB buttercream or use stiff plain buttercream. Yes, it would be fine as a filling if covering your cake with fondant. Just treat this as you would your other buttercreams…….if you usually don’t make a dam for your fillings it would be fine not to use one with this…..personal preference. Hope this helps.
15. acerola March 11, 2012 at 1:04 pm

    In the past I’ve used my own PB buttercream (I adapted from a regular buttercream, no exact recipe)and got bumps and lumps under the fondant. I pricked the fondant with a pin, already in the cake, and worked it thinking it was an air bubble but oil came out. It tasted like peanut oil. I stopped filling my chocolate cakes with that and stopped offering it to my friends as a flavor option on big cakes. Everyone loved eating that cake and I called it my Reese’s Cup Cake. (from Bake Me Joy)
16. tubbyswife March 20, 2012 at 10:43 am

    I made this for the first time at the weekend, but im not sure it came out right? Although it tasted good, the texture didnt seem right. It didnt seem very smooth in the mixing bowl, and the peanut butter and butter didnt really seem to fluff much in the beginning; it was quite runny, and when i added the sugar, it looked really grainy and dry (even though it wasnt to the touch). The final outcome looked alomost as if it was curdled, if that makes sense? I wish i had taken a picture now to try and explain it better. I’m not sure what I did wrong? I did try to convert the recipe to grams, perhaps I shouldnt have? But im not used to working with american measurements (cups etc) as Im in the uk. Any advice?
17. BeBe March 21, 2012 at 2:41 pm

    Did you use a Creamy peanut butter? You will not have the same result if you use a peanut butter with Natural on the label. We usually use Jif or Peter Pan. It does have a different look in texture from buttercream…..just not sure without seeing yours. I’ll add gram weight to the recipe for you.
18. Paula M. October 27, 2012 at 10:33 pm

    I made this today and it is truly wonderful! I filled chocolate cupcakes with it and put it in my pastry bag along side chocolate buttercream for a soft serve yogurt swirl effect. Then topped off with half of a reeses peanut butter cup. Holy Moly!! I want to try these two buttercreams together like on the exterior of a 6″ 3-4 layer cake where you “stripe” them horizontally and then use a spatula to smooth them around and together while the cake is on a wheel…like a watercolor effect…we shall see..:-)
19. Desiree November 4, 2012 at 3:08 pm

    Melissa, I made this for filling a chocolate cake this week, adding mini chocolate chips, and it was fantastic! Everyone said it was the best chocolate peanut butter cake they’d ever had. It was delicious! Thank you so much for the recipes!
20. Melissa Diamond November 6, 2012 at 11:16 pm

    Thank you Desiree & Paula M!!! This is one of my favorites too! Completely addictive ;0)
21. Anny bakes... November 7, 2012 at 10:10 pm

    Hi, What brand of peanut butter do you usually use in this recipe?
22. Melissa Diamond November 7, 2012 at 10:56 pm

    Hi Anny–I guess that JIF is what I usually go with! That’s the brand of PB I normally buy anyway ;0)
23. Kate Wolf November 12, 2012 at 8:47 pm

    Hello!

    I have a very big cake coming up, and the client requested a chocolate cake with peanut butter buttercream filling. The catch is that they want it decorated as a green brontosaurus, which means that I need to cover it with vanilla buttercream. Is that way too many flavors in one bite? Any opinions would be hugely appreciated!!
24. Melissa Diamond November 12, 2012 at 8:58 pm

    Hi Kate–No, I think that will be fine! I’ve done many cakes with this same combination. ;0)
25. Anne March 12, 2013 at 9:24 pm

    Hi Melissa, I am planning on making the PB buttercream within the next week. This may be a silly question, but, what type of milk are you using? We drink skim and 1%. Should I be using something else? Thank you
26. BeBe March 12, 2013 at 11:52 pm

    Hi Anne, We use whole milk and 2% when we make this……I think it would still be fine using 1% . The peanut butter buttercream does not become as smooth as typical buttercream. We most often use it as a filling or to frost the top of a cake with chocolate frosting being on the outside of the cake. Be sure to use a Creamy peanut butter, we usually use Jif brand.
    Hope you like it.
27. Nadeen May 22, 2013 at 12:40 am

    Hi. Just wondering if you have a hazelnut filling recipe. For some reason I cannot find one. Thx :)
28. BeBe May 22, 2013 at 9:02 am

    I’m sorry, we do not have one
29. Martha LeGall June 16, 2013 at 7:51 pm

    Hi Nadeen, I would just replace the peanut butter in this recipe with Nutella and follow the same directions for the peanut butter buttercream to make the hazelnut flavor buttercream. Hope this helps.
30. Michele Carnevale July 5, 2013 at 7:40 pm

    Melissa this really is to die for! I’m new to the site and just now trying your recipes. I also made the Chocolate Buttercream and it is the best I’ve ever had. Thank you for sharing!!
31. Shona Tan July 23, 2013 at 11:27 am

    What is Viva/viva method?
32. BeBe July 23, 2013 at 12:21 pm

    Hi Shona, Viva is the brand name for a paper towel that is very smooth without impressions. It is used to give a smooth look to buttercream.

    Here is a link to a video showing Melissa using the Viva towel method, link to mycakeschool.com
33. paintmycake August 11, 2013 at 8:13 pm

    Looking forward to making this. I usually use Jif or Skippy Natural PB. Do you think this would change the recipe outcome at all? Peanuts, sugar, palm oil and salt. That’s it.
34. BeBe August 11, 2013 at 10:05 pm

    Hi, The Natural peanut butter will not work as well. Use the standard peanut butter, it usually says Creamy on the container. We most often use Jif brand.
35. paintmycake August 18, 2013 at 3:11 pm

    Has anyone made the this recipe, wrapping the cake in modeling chocolate? What do you think? Would it be just too much or…..mmmmm perfect combination.
    Thank you.
36. Melissa Diamond August 19, 2013 at 11:22 pm

    Never tried it, but sounds perfect to me ;0)
37. paintmycake August 31, 2013 at 1:05 pm

    Hi Melissa, I made this last night and it was delicious, but very thick and dense. I’d love to make it fluffier for my chocolate cake,t hat I will wrap with chocolate. Can I use whipping cream of heavy cream to make it a fluffier filling? If so, can you suggest how I would do this? Thanks.
38. paintmycake September 2, 2013 at 11:03 am

    I figured it out and made the PB buttercream substituting whipping cream for the 3 Tbsp of milk- it is heavenly and will be perfect for my cake. I was afraid that the thickness do the other recipe would make my chocolate wrapped cake too rich like a PB cup. Also, I do think that it may have been thicker the 1st time because I used Jif Natural PB. So I switched to regular Jif PB instead. Since I just made 2 changes at the same time not sure, but I do think it had something to do with it. Yummy.
39. Melissa Diamond September 2, 2013 at 11:37 am

    Hi “paintmycake”! I’m so sorry that I did not get back to your question in time– it was on my list and somehow I missed it. So glad that you were happy with the consistency with the whipping cream added (and the different brand of pb) — I bet that it was the whipping cream that had the most to do with the consistency change. You are making me crave pb buttercream now! haha ;0) –Thanks for the update!
40. Paula M. March 24, 2014 at 1:08 am

    I have a customer who wants peanut butter buttercream vertical ruffles and rosettes. Do you think this recipe will hold up as ruffles/roses? I am afraid of ruffles keeling over and rosettes falling or sliding…help!
41. Melissa Diamond March 24, 2014 at 5:55 pm

    Hi Paula– I actually just made some peanut butter buttercream & experimented with piping the vertical ruffles on the side of a glass. Seems to hold it’s shape just fine! :0) Good luck, let us know how it goes!
42. Paula M. April 28, 2014 at 12:03 am

    I love this recipe and have received rave reviews on it. I think next I will make brownies, then layer this peanut butter buttercream over the brownies, then layer with ganache for the final layer…maybe some crushed peanut butter cups on top of the peanut butter buttercream..or on top of the ganache. Oh man, I need a glass of milk just thinking about it!
43. Melissa Diamond April 28, 2014 at 12:05 am

    I need a glass of milk too!! Sounds SO good! Love anything pb & chocolate.
44. Barbara September 26, 2014 at 9:15 am

    Super idea !! Is the confectionary sugar just regular white sugar ?
    Thank you xxx
45. Kim S. October 9, 2014 at 7:57 am

    I have left over fluffy vanilla buttercream and am wondering if I could mix peanut butter into that versus making a whole new batch of pb buttercream?
46. BeBe October 9, 2014 at 10:40 am

    Hi Barbara, Confectioners’ sugar is also known as powdered sugar in the US. In some countries it is called icing sugar. Regular white sugar is granulated sugar.

    Hi Kim, We have not tried that but it might work. I would experiment by taking out about 1 cup of the Fluffy and mixing in peanut butter to see if when the taste is what you want, the consistency will be good for spreading and piping…
47. leena kothari December 22, 2014 at 2:13 am

    Thanks f the recipe, can y send me eggless red velvet cake…., please…. I need this as soon as possible. ?.
48. Denise Oliver April 10, 2015 at 12:51 pm

    Hi All.. I have a question about this pb frosting recipe. Will it be stable enough and crust enough to use under fondant? I am making a carved chocolate cake and customer is requesting peanut butter (either ganache, if there is such a thing, or pb frosting) and the cake needs to be covered in white fondant. Will this recipe work for this? Any help would be greatly appreciated! :)
49. BeBe April 10, 2015 at 1:12 pm

    Hi Denise, It does have a light crust. We have not used it under fondant, but I think it would work….chilling the cake before you lay on the fondant. I’m sorry that we don’t have a peanut butter ganache, that does sound delicious.
50. Denise Oliver April 10, 2015 at 4:20 pm

    Thank you BeBe! :)
51. Jenny Sipes July 15, 2015 at 9:48 am

    Since this recipe does not contain shortening, should it be refrigerated prior to transportING in a car?
52. BeBe July 15, 2015 at 2:30 pm

    Hi Jenny, It is not necessary , but whenever possible it is a good idea to refrigerate this and other cakes that are going to be transported.
53. kakelover August 7, 2015 at 7:41 am

    Will the cake need to be refrigerated using this filling or as frosting for cupcakes?
54. BeBe August 7, 2015 at 9:30 am

    Hi kakelover, You will not need to refrigerate the peanut butter frosting. We think all butter creams are best when eaten by the third day when they are not refrigerated.
55. Cheryl August 12, 2015 at 1:01 pm

    Great for whoopie pie filling too!
56. Terri Tate February 6, 2016 at 4:01 pm

    Hi Melissa, in the recipe, it only states” 256 grans” of peanut butter…Is that close to 1 cup? Thanks+ : )
57. Melissa Diamond February 6, 2016 at 4:13 pm

    Hi Terri! Thanks for pointing that out, I’ve made this correction! I actually just copied and pasted the recipe from an older format last night and must have accidentally cut off that 1c. in the process. I hope you’ll try this recipe- we love it! ;0)
58. Terri Tate February 6, 2016 at 6:15 pm

    OMG! Thanks for answering so quickly Melissa! I asked you a question yesterday as well, and you got right back to me! I have to post my picture of the cake on the site! But yes, I now am going to make cupcakes with this peanut butter buttercream also for the Superbowl! Go Panthers!!!! Again, thanks for getting back so quickly!!!!!! Love you guys!!!!!
59. Terri Tate February 9, 2016 at 9:14 am

    Hi everyone! I made this frosting as a filling for cupcakes 2 days ago and I have got to tell you…IT IS AWESOME!! EVERYONE loved the cupcakes! THAT frosting is everything! I received phone calls from a few friends yesterday asking if I had extras. So I had a small sugar reunion at my house yesterday!! Thanks Melissa and BeBe!!! You guys rock…all day every day!!!!!!
60. Melissa Diamond February 9, 2016 at 11:41 am

    Hi Terri!!! I’m so glad that you loved the recipe! Too funny that you had a little cupcake reunion yesterday, lol! ;0) xoxo
61. Lori June 19, 2016 at 8:58 am

    Hi I wondering why the cupcake is little dry ? I don’t know why need help please thank you
62. Melissa Diamond June 19, 2016 at 10:46 am

    Hi Lori- What chocolate cake recipe are you using? If it’s one of ours, it could be from over-baking. If it’s not one of ours, here are my two favorite chocolate cake recipes. The first is a scratch recipe, the second is a doctored mix. Both are very moist! Hope this helps :0)

    Scratch Recipe:
    link to mycakeschool.com

    Doctored Mix:
    link to mycakeschool.com
63. Sherry July 17, 2016 at 12:03 am

    I’ve never made any icing from scratch before but, I saw all of the wonderful comments and thought I have to try this. So I had to, of course, make brownies to try it on first. It is AMAZING!!!! I will be making/using this for all of my chocolate-peanut butter dessert combos. Thank you so much for such an easy, wonderful, absolutely delicious recipe! My family loves it!!
64. Melissa Diamond July 17, 2016 at 12:31 am

    @Sherry– Yay! I’m so happy to hear it!! Thanks so much for your feedback xoxo
65. alaminah sarmiento October 28, 2016 at 12:38 am

    I don’t have jif or peterpan here, is it okay to use skippy peanut butter instead? i would live to try this soon!! thanks for sharing!
66. alaminah sarmiento October 28, 2016 at 12:39 am

    *love
67. BeBe October 28, 2016 at 11:39 am

    I think you could use Skippy. Do not choose one that says Natural or Reduced Fat. It should have full fat content.
68. Mrs Rose December 13, 2016 at 6:39 am

    Yes! Peanut butter frosting goes really well with chocolate cupcakes n so is orangey frosting.
69. Sandi Desousa January 19, 2017 at 1:42 pm

    Hi there…
    I have someone requesting a banana cake (i will be using your recipe) with pb buttercream filling and iced same with a chocolate drip…
    My question is…can i ice the cake with this pb recipe…will it smooth well???
    Any and all advice is appreciated ☺
    Thank you
70. Melissa Diamond January 19, 2017 at 11:15 pm

    Hi Sandi, I haven’t tried frosting a cake with this frosting for a smooth finish, but I think that it should be fine! You can always additional milk if it is too thick. Just make sure to use creamy peanut butter…the “natural” version doesn’t come together as nicely.
71. MBM February 10, 2017 at 6:43 pm

    This frosting sounds heavenly!! I have excess heavy whipping cream from a chocolate ganache recipe that I need to use up, so I was thinking of substituting it for the milk in this recipe. Do you think this would be ok or would it change the consistency of the frosting so that it would no longer hold a shape when piped? Also, would this be an equal amounts substitution or should I use slightly less/more cream than milk? Thanks!
72. BeBe February 10, 2017 at 7:58 pm

    Hi MBM, I think you will still need 3 Tablespoon when using heavy cream. The frosting will not crust quite as much as when using milk, but it should still be fine for piping. Begin with 2 Tablespoons and depending on the consistency you like for piping, you can add a bit more. Make sure you are using the right type of peanut butter. The recipe will not work with reduced fat or natural peanut butter. We have used the brands Jif and Peter Pan creamy.
73. mbm979 February 11, 2017 at 12:09 am

    Thank you for getting back to me. Good to know that I can use the heavy cream in lieu of the milk, this way I feel like I’m getting the most out of the ingredients. I will absolutely start with 2 tablespoons and go from there. I had just planned on using the peanut butter that I use for everything else (Peter Pan creamy), so good to know that will work too.