We decided we'd like to share our peanut butter frosting because it's super versatile - small alterations can turn it into a filling or a dip for pretzels/cookies. YUM! -KT and Lisa
Our Lady's Peanut Butter Base
1 cup peanut butter (creamy is best for smooth frosting) 5 tablespoons room temperature butter (salted) 1 cup powdered sugar 1 teaspoon vanilla paste (can substitute vanilla extract) 1/4 teaspoon kosher salt 1/4 cup heavy cream
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Beat peanut butter and butter together for about 1 minute on medium speed. The butter should be well integrated. Add powdered sugar 1/2 a cup at a time and beat until smooth. Add vanilla paste and salt, beating for 30 seconds.
Add heavy cream and beat until smooth. The frosting will get clumpy and weird right after you add the cream, but don't worry -- it'll smooth out again. If you over-beat and the frosting gets soft, just pop it in the fridge for a couple minutes, and it will re-stiffen. If it's too stiff, add more cream.
To make this into a filling, use 1/2 cup of heavy cream and beat for a couple minutes. The texture will become mousse-y and light. To make it into a dip, add 4 oz of cream cheese and increase the sugar to 1.5 cups.