Peanut Butter Frosting
This is the best peanut butter frosting. Creamy and fluffy!
Servings: 12 cupcakes (about 2 cups)
- 1 1/4 cups (2 1/2 sticks, 283 grams) unsalted butter softened (2 1/2 sticks, 20 Tbs.)
- 2 1/2 cups (283 grams) powdered sugar (confectioners or icing sugar)
- 2 Tbs. heavy cream
- 2 tsp. vanilla extract
- 1 cup (270 grams) peanut butter
Add the butter to your mixing bowl and cream until light and fluffy about 1-2 minutes.
Add the powdered sugar 1/2 cup at a time, with the mixer off at first. Then mix on low speed until combined.
Add in your heavy cream and vanilla extract, and mix on medium to high speed until incorporated.
Add in the peanut butter then mix for 8 minutes until light and creamy. If not using immediately, store in a container in the refrigerator for 5 days until ready to use, mix again until light and fluffy.
- Soften Your Butter: Make sure your butter is softened before you start. You can soften your butter quickly 3 different ways.
- Use Unsalted Butter: Be sure to use unsalted butter. Different brands have different amounts of salt. So it's best to use unsalted butter then add a pinch of salt to your own tasting.
- Use A Towel: Wrap a towel around the top of your mixer so you don't end up with powdered sugar blizzard everywhere. You can also use a damp paper towel.
- Do Not Use Natural Peanut Butter- The natural peanut butter,you know the kind you need to stir before you use it. I think the oil would not make for a good buttercream. I haven't tried it but I don't see that ending up well!
- Rewhip If Necessary. If you don't use the buttercream right away and store the buttercream you will need to rewhip it again to the same fluffy consistency before using it on a cake.
Calories: 404kcal | Carbohydrates: 29g | Protein: 6g | Fat: 31g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 103mg | Potassium: 149mg | Fiber: 1g | Sugar: 27g | Vitamin A: 628IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg