Peanut Butter Cream Cheese Buttercream

By RoketJSquerl

Ingredients

• For Regular Batch, Slightly Sweeter—Makes about 4 1/4 cups
• 3/4 cup (1 1/2 sticks or 170 grams) unsalted butter, softened (or part salted & unsalted)
• 6 ounces (170 grams) cream cheese, such as Philadelphia®, softened
• 3/4 cup (192 grams) creamy peanut butter, such as Jif®
• 1 1/2 teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
• 3 1/2 cups (420 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
• For Large Batch, More Intense Peanut Butter Flavor—Makes about 5 1/2 cups
• 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
• 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, softened
• 1 1/2 cups (384 grams) creamy peanut butter, such as Jif®
• 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
• 4 1/2 cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Preparation

Step 1

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese, peanut butter and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula. Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes. Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.