This recipe is delicious! It has just enough peanut butter to add the perfect hint of flavor, but not enough to make it thick and heavy. It has a light consistency almost light a whipped center of a peanut butter cup. I hope you enjoy it!! I like it with 1/4 cup peanut butter but you might like a little more. I tried both ways with success!


  • 1 cup unsalted butter (softened)
  • 1 1/2 cup shortening
  • 1 tsp Vanilla Extract
  • 4 cups Confectioners Sugar
  • 3 tbsp Milk or water ( your preference)
  • 1/4- 1/2 cup creamy peanut butter (depending on taste)


    Make buttercream as usual. Whip butter and shortening until smooth. Add vanilla. Mix in sugar one cup at a time adding one tbsp of milk/water after each cup (or when to dry). When butter cream is finished whip in 1/4-1/2 cup peanut butter, mix until combined. Enjoy!!!


MiMiSears Says... 26 Dec 2009 , 10:12am

I am going to try this today. I will let you know how it turns out. Thank you.

egilpin Says... 27 Dec 2009 , 4:09pm

What do you mean, make buttercream as usual? I am a little new to this, can you explain?

sweet12 Says... 9 Jan 2010 , 3:29pm

Do you add your ingredients listed above to an already made buttercream batch?? Thanks! I LUV peanut butter and this sounds delicious~

kandyc10 Says... 12 Jan 2010 , 10:08am

I think multilayered means that, you start this recipie just like you would your buttercream. You cream the butter and shortening together adding your vanilla, just like you do for regular buttercream. Someone can correct me if I am wrong, but if I was new to this and was going to make this recipe, I would leave out the first statement ( Make buttercream as usual) and follow the directions from there.

sweetooth94 Says... 30 Jan 2010 , 8:26am

WONDERFUL! My 5 yr. old daughter ate some and said, "tastes just like a peanut butter cup!" I agree. Only change I made was substituted whipping cream in place of the milk. Already in my recipe box as a "keeper".

rillabella Says... 2 Mar 2010 , 5:57pm

I made this expecting to get a "Funny-Bone" cream (nobody sells them in the south and I miss's like a swiss cake roll but with pb cream). It was amazingly light and fluffy even though I forgot about adding milk or water, but I ended up quadrupling the amount of peanut butter. We really couldn't taste it much with 1/2 cup, worked our way up to about 2 cups. Consistency still seems fine, I am pleased with the recipe even if I did need to adjust!

Jackal Says... 29 Mar 2010 , 5:36am

I made this for my friends birthday, I used chocolate cake with the frosting as a filling with chopped up reeses peanut butter cups. Everyone loved it. The only thing different is I used 1 cup of peanutbutter and 2 tsps of vanilla. I loved this frostings, thanks for sharing.

durell87 Says... 2 Aug 2010 , 9:17pm

really good! i had to add a lot more pb to get it to taste the way i wanted but if was fantastic. i also added vanilla, vanilla butter nut, and butter extract to get a depth to the frosting to go well with the rest of the cakes. im doing a chocolate cake with bannana cream filling and the pb frosting!! mmmm yuuuummm

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