Hello friends! I can hardly believe it’s April, can you?? I feel like I blinked and it was Spring! The last month and a half have been oh so busy. At home, a lot has happened to remind me how lucky our family is to be healthy, happy, and blessed. And at work, there’s been a lot of deadlines and a lot of transition. So it’s really the perfect time for Spring…time for new adventures, extra daylight, and sunshine.
So what does this have to do with peanut butter frosting, you might ask? Well not much except that this frosting was inspired by a recent mini-adventure to Seattle. I was in Seattle to say goodbye (well really ta-ta-for-now) to my boss, who I consider a wonderful leader and friend. I really miss her at work, but am so excited for her new life ahead. Our goodbye meeting was very efficient and after getting through our work to-do’s, we shared kind words and some fabulously rich cupcakes. I chose a chocolate peanut butter cupcake and just could not stop thinking about the peanut butter frosting. It was creamy, yet light and wonderfully whipped.
We are big peanut butter lovers in our house so I really wanted to share this frosting. To recreate at home, I started by substituting the butter from a standard buttercream with peanut butter. And to achieve a lighter whipped texture, I folded in whipped cream.
I have to admit, I was kind of impressed with myself. I imagined my version turning out much worse. But I guess when you’re mixing peanut butter, sugar, and cream, the odds are in your favor. Hope you enjoy it as much as we do!
Ingredients:
3 cups confectioners (powdered) sugar
1 cup peanut butter
1 teaspoon vanilla extract
1 cup plus 3 tablespoons of heavy whipping cream
1 tablespoon granulated sugar
- In a metal mixing bowl, place the tablespoon of granulated sugar into a mixing bowl and add 1 cup of whipping cream. Mix until peaks form and set the whipped cream aside in the fridge.
- In a standing mixer fitted with a whisk, mix together the sugar, and peanut butter. Mix on low speed for a minute or so than increase speed to medium and beat for 3-4 minutes.
- Add vanilla and 2 tablespoons of heavy whipping cream. This should get you to a creamy consistency, but if needed add another more cream.
- Remove the whipped cream from the fridge and with a spatula, gently fold the whipping cream into the peanut buttercream.
- Once it’s all been folded in, you’re done and ready to top a cupcake or stick your face into it. 🙂
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