First, my sincerest apologies for not taking photos of my recent batch of peanut butter frosting.
Second, for the record, I gave up sweets for Lent and other than the tiniest taste to make sure it didn’t need more sugar (which, by the way, it did), I did not indulge in my little concotion.
Now, let it be known that this is a very different type of frosting than my grandma’s broiled peanut butter frosting. The broiled frosting is much more sugary in texture (it uses regular sugar, not powdered sugar) and is meant for a cake so you can throw it under the broiler for a few minutes. This frosting is great for piping onto cupcakes. Or, I suppose, for eating with a spoon.
1 cup butter
4 cups powdered sugar
1 teaspoon vanilla
3 tablespoons whipping cream
1/2 cup peanut butter
1. Cream the butter; slowly add sugar.
2. Add the vanilla and cream.
3. Add peanut butter; continue blending until smooth.
Voila! Give it a little taste, as it may need more powdered sugar. But this seriously just depends on the day, and where you live, and your butter, and your other ingredients, etc. Add this to chocolate cupcakes (maybe toss some peanut butter chips in your cupcake batter? woah.) and even top it off with a half a Reese’s cup. WOAH. Yum.