Peanut Butter 'n Cookie Buttercream - American Style
Prep time: 
Total time: 
Makes about 300g (or 1⅓ cup) of buttercream, enough to generously frost 6-8 cupcakes. Doubled, the recipe yields enough to frost a two-layered 8-inch cake.
  • 120g (or ½ cup + 5 teaspoons) smooth peanut butter*, I used Skippy
  • 80g (or ⅓ cup + 1 teaspoon) unsalted butter, softened at room temperature
  • 100g (or ¾ cup + 1 tablespoon) powdered sugar
  • ⅛ teaspoon vanilla extract
  • 4 Oreo's
  1. In the bowl of a stand mixer (or in a medium-sized bowl, with an electric mixer) beat together peanut butter and butter for 5 minutes, or until pale and fluffy.
  2. Add the powdered sugar and, using a rubber spatula, smush the ingredients together until somewhat combined. Then mix again for at least 5 minutes.
  3. Add the vanilla and mix briefly to incorporate.
  4. Place the Oreo’s in a plastic bag and bang with a rolling pin to super fine crumbs. Add the crumbs to the buttercream and beat for another minute.
  5. Use immediately or store, covered in the fridge, for up to seven days. Before you want to use it, allow buttercream to come to room temperature and mix briefly until smooth and creamy again. Buttercream can also be frozen in a zip-lock bag for up to two months. Allow to thaw in the fridge overnight, then allow to come to room temperature and mix until smooth and fluffy before use.
  6. Frosted cakes or cupcakes stay fresh, stored in an airtight container in the fridge, for up to three days. Allow to come to room temperature before serving.
* I usually take the butter out of the fridge 30 minutes before I want to start mixing.
Recipe by The Tough Cookie at