I am definitely on a peanut butter kick right now. Peanut butter, plain. Peanut butter on apples. Peanut butter and jelly sandwich. Peanut butter m&ms. Yum. Had some chocolate cupcakes sitting around and thought I'd dress them up with some peanut butter frosting. Stumbled upon the barefoot contessa's recipe and tried it out with some adaptions. One word: delicious.
Kathleen's Peanut Butter Icing:
- 1 cup confectioners' sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
I actually halved everything to frost 12 cupcakes and it came out perfect. I also replaced heavy cream with 2% milk and I think it achieved the same effect.
Also, if you fill the cupcake with jam inside, then frost with the peanut butter frosting, you will truly have a chocolatey peanut butter and jelly delight!