Peanut Butter Buttercream

Chocolate and peanut butter, there are only a few who aren't totally woo'd by this perfect match of sweet and salty.  I first made this icing for our Brother-in-law's birthday cake.  It was a peanut butter lover's fantasy... chocolate layers filled with the pb buttercream and chopped mini peanut butter cups and the top and bottom were covered with even more chopped mini pb cups and also some bite size cups.  I scored major points with this cake ;)  I think this would make a killer frosting for some strawberry cupcakes... PB&J anyone?  Or maybe Elvis-style with a banana cupcake, pb frosting and crumbled bacon on top?  Let me know!

 

My Peanut Butter Buttercream

Adapted from Kathleen's Peanut Butter Icing

2.5 cups icing sugar, sifted

2 cups creamy peanut butter (sorry, natural will not work)

1 stick unsalted butter, softened

1 tsp pure vanilla extract

1/2 tsp salt

1/2 cup whipping cream

Beat all together in stand mixer for 4-5 minutes or until light and fluffy.  If not using stand mixer, use hand mixer, but I'd let it do a minute or so longer.  It is a softer buttercream, so depending on how you are going to use it, you may wish to add a bit more icing sugar during the process.

This makes a huge batch of frosting, and you will have enough to generously cover two 9" layers but also enough left over for another 8" cake or a dozen cupcakes at least.  Of course, it's also a great dip for anything chocolate, mwahahaha.  Evil.