New This Month

Peanut Butter Buttercream


Use this recipe to make our Peanut Butter Whoopie Pies.

  • Yield: Makes about 1 cup

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 Notes

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

Reviews Add a comment

  • 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!! :)