Peanut Butter Cup Frosting!

Oh my God Becky… Look at that cupcake, it is SOOO big [and so delicious!]

Watches ‘Kids Baking Championship’ once.

Our son’s second birthday is on Tuesday and although we won’t be celebrating with all of our friends and family; there WILL be cake! I’ve been testing my cake-making skills this week, and stumbled upon the most insanely delicious peanut 👏🏻 butter 👏🏻 frosting 👏🏻 ever 👏🏻 made 👏🏻! This frosting would pair nicely with any cake; but I had to try it with chocolate cake first! Hello?! Is there actually a better option?

I am still perfecting my cake recipes [I just can’t get it 100% right], but I am here today to tell you that I’ve mastered the best part of said cake: the frosting.

Insert heart eye emoji here [times six]!

This frosting is extremely easy to make, and all of the ingredients are things I naturally have in and around my kitchen!

What you need:

  • 4 cups confectioners’ sugar
  • 2 cups creamy peanut butter
  • 1 cup plus 2 tablespoons unsalted butter [at room temperature]
  • 1 tablespoon plus 1 and 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon kosher salt
  • 1/2 cups of heavy whipping cream

How to get it done:

  • I used my Kitchen Aid mixer [which I am sorta kinda obsessed with] and fit it with the paddle attachment.
  • Put the peanut butter [2 cups], the butter [1 cup plus 2 tablespoons] along with the sifted confectioners sugar [4 cups], vanilla extract [1 tablespoon plus 1 and 1/2 teaspoon] and kosher salt [3/4 teaspoon] into the bowl.
  • Start mixing at low speed [so you don’t give yourself a confectioners sugar shower] and gradually work up to medium-high speed until it is light & fluffy. Scrape the sides periodically & mix for approximately 2 minutes.
  • Slowly add the 1/2 cup of heavy whipping cream and mix for 30 seconds or until its completely incorporated.

I don’t keep piping bags on hand, so I used a spatula to scoop up my frosting from the bowl and filled a Ziploc bag about half full. I squeezed the frosting into the corner of the bag- and cut the tip of the corner of the bag off.

I am not a professional piper [yet], so the cupcake frosting ended up being whatever design my hand allowed. I did a light crumb coat on the cake and once that chilled, I put another clean coat on.

What’s a crumb coat?

A crumb coat is a thin layer of frosting that’s spread over the cake first. If you’ve ever simply tried to frost a cake with just one thick layer of frosting, you know all too well that little stray crumbs usually get caught in it! With this technique you are able to get a clean, crumb-free, frosted look!

I hope you enjoy this PB frosting recipe as much as the three of us did! Thanks for reading! Leave your Q’s below! Stay tuned to see what cake I end up making for his birthday celebration!

Sample size for my mini. He approved!

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