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Peanut Butter Buttercream

Make this for our Peanut Butter Whoopie Pies.

  • Yield: Makes about 1 cup
Peanut Butter Buttercream

Source: Martha Stewart Living, January 2004


  • 2/3 cup natural, creamy peanut butter
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3/4 cup confectioners' sugar
  • Fine salt (optional)


  1. Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.

Cook's Note

Natural peanut butter comes salted or unsalted; if necessary, add salt to taste.

Reviews (1)

  • binkybear 1 Apr, 2011

    Delicious!!! I used extra chunky peanut butter (its all I had) and loved the crunch of the peanuts and the smooth creamy peanut butter combined. Goes great on chocolate cupcakes topped with banana or strawberries!! Big hit in my family!! :)

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