PEANUT BUTTERCREAM

IMG_5131.jpg

Eating peanut butter from a spoon is great, but this is even better.

PEANUT BUTTERCREAM

enough to fill and frost a 3 layer x 8” cake or 24 cupcakes

Ingredients

226g unsalted butter, room temperature

100g peanut butter powder

175g heavy whipping cream or whole milk, plus more as needed

1 tsp salt

800g powdered sugar

2 tsp vanilla extract

1 tsp white vinegar

Directions

In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and PBFit until completely smooth. Scrape down the bowl at this point, and continue scraping down the bowl as needed throughout the mixing process.

Add in half of the heavy whipping cream or milk and the salt. Continue mixing on low until mostly incorporated.

Add in half of the powdered sugar and vanilla. Mix on low for a few minutes. The frosting should look very smooth. 

Add in the remaining cream or milk. Mix until smooth. Add in the remaining sugar and vinegar. Mix until very smooth. To reach the desired consistency, add in more cream or milk one tablespoon at a time as needed.

Use the frosting immediately or cover tightly and chill for up to two days in the refrigerator. Bring back to room temperature and mix on low for a few minutes before using.