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Peanut Butter Frosting
Peanut Butter Frosting
Ingredients
Makes enough to frost 12-16 cupcakes, one 9×9 inch cake, or one 9×13 quarter sheet cake with a thin layer of frosting
- 5 Tablespoons (75g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter
- 1 cup (120g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Method
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes
- Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low
- Increase to high speed and beat for 3 full minutes
- Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick
- Cover tightly and store for up to 1 week in the refrigerator
Full List of Dessert Recipes
Full List of Frosting Recipes
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