Peanut Butter Frosting
This peanut butter frosting pairs well with so many desserts, especially anything with chocolate!
Servings: 2 cups (approximately)
Calories: 1259kcal
Ingredients
- ½ cup unsalted butter softened (113 g)
- 1 cup creamy peanut butter (225 g)
- 2 ½ cups confectioners’ sugar (300 g)
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3-6 tablespoons heavy cream or whole milk
Instructions
- In a a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the butter until smooth and creamy, about 1-2 minutes.
- Add the peanut butter and continue beating until fully incorporated and lightened in texture, about 1-2 minutes.
- Add the sugar and kosher salt in 2-3 additions, mixing on low speed until combined, then increase to medium and beat until smooth.
- Add the vanilla extract, then drizzle in the heavy cream 1 tablespoon at a time, beating between additions, until the frosting is soft, fluffy, and spreadable. Use immediately or cover and refrigerate until ready to use, bringing back to room temperature and re-whipping briefly before frosting.
Notes
This recipe yields enough frosting for 12-16 cupcakes or one 9-inch layer cake.
Nutrition
Serving: 2cups | Calories: 1259kcal | Carbohydrates: 186g | Protein: 30g | Fat: 120g | Saturated Fat: 47g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 47g | Trans Fat: 2g | Cholesterol: 147mg | Sodium: 857mg | Potassium: 766mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1749IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 2mg