Beat the peanut butter and butter with an electric hand mixer for 1-2 minutes until smooth and combined. Make sure your butter is nicely softened beforehand to prevent a lumpy icing.  

Mix in the sifted icing sugar in two batches, alternating with the milk – mix well between each addition to create a smooth buttercream. If your icing is a bit too stiff for your liking, add an extra splash of milk.

Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21 x 11cm loaf cake or about 8 cupcakes. For a vegan-friendly icing, swap the butter and milk for plant-based alternatives.

Let’s whip up something delicious…

• Use chunky, smooth or natural peanut butter depending on your preference.
• Swap out the peanut butter for your favourite nut butter (hello Nutella, we see you).
• To make a chocolate peanut butter icing, mix 2 tbsp sifted cocoa powder and 1 tsp hot water into the icing.
• Use as a topping for cakes & cupcakes, like this chocolate peanut butter tray bake.
• For Snickers cupcakes, pipe swirls of icing on top of chocolate cupcakes, drizzle with caramel and top with a piece of Snickers chocolate bar.
• Sandwich between peanut butter cookies
• Make some frosted peanut butter blondie bars by stirring a handful of roughly chopped peanuts into classic vanilla blondies and top with peanut butter icing.
• And so much more!