- 1 cup (114 g) powdered sugar
- 1 cup (270 g) peanut butter, creamy
- 5 tablespoons (71 g) unsalted butter, room temperature
- ¾ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- â…“ cup (80 ml) heavy cream
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Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
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Use as desired. The frosting can be stored in the refrigerator in an airtight container for up to 4 days. Bring to room temperature and mix vigorously before using.
- This recipe will yield enough frosting to generously top 12 cupcakes. If you plan to fill and frost a cake with it, I would double the recipe.
Calories: 232kcal, Carbohydrates: 15g, Protein: 5g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 143mg, Potassium: 130mg, Fiber: 1g, Sugar: 12g, Vitamin A: 243IU, Vitamin C: 0.04mg, Calcium: 16mg, Iron: 0.4mg
