Peanut Butter Buttercream

Peanut Butter Buttercream Cupcake Savvy (1)

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This Peanut Butter Condensed Milk Buttercream, also known as Russian Buttercream, is smooth, creamy, and perfect for various desserts. This easy recipe uses no powdered sugar, making it a unique and flavorful option for your cakes, cupcakes, and more.

Prep Time 10

Total Time 10

Servings Cups

Calories 1335kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

500 g (1.1 lb) butter unsalted and softrened
395 g (14 oz) sweetened condensed milk
¾ cup (¾ cup) peanut butter smooth

INSTRUCTIONS

Beat the Butter: In a large mixing bowl, beat the softened butter using an electric mixer or stand mixer. Beat for a few minutes until the butter becomes light, fluffy, and pale in color.
Add Condensed Milk: Add the entire can of sweetened condensed milk to the beaten butter. Continue beating for approximately 2 minutes or until the mixture is well combined and smooth.
Incorporate Peanut Butter: Incorporate the peanut butter into the butter and condensed milk mixture. Beat for an additional minute until the peanut butter is fully integrated and the buttercream is smooth.
Scrape and Check Consistency: Stop and scrape down the sides of the bowl with a spatula to ensure all ingredients are well combined. Check the consistency of the buttercream; it should be smooth, creamy, and easily spreadable.
Use or Store: Place the buttercream in a piping bag fitted with a 1M piping tip. Use immediately to decorate cupcakes, layer cakes, fill macarons, or store in an airtight container in the refrigerator.

NOTES

Softened Butter: Ensure the butter is at room temperature for easier mixing and a smoother buttercream.
Adjust Peanut Butter: Adjust the amount of peanut butter to taste; more will give a stronger flavor.
Storage: Store the buttercream in an airtight container in the fridge for up to one week or freeze for up to two months.

NUTRITION