Something strangely magical happened the other day. It was so serendipitous in fact that I grabbed my camera and snapped a few photos so I could share it with you. I was making chocolate cupcakes with peanut butter frosting for my mother in-law’s birthday and experimenting with my recipe. She loves peanut butter so I wanted it to be super creamy and irresistible. I played with the ratios a bit and it happened – perfect peanut butter bliss.
I was so happy with how it turned out I decided I needed to share it with you all so I snapped a few pictures. I also recently found out that National Peanut Butter day is March 1st so you’ll be able to make this in celebration! The directions are written for using a stand mixer, so if you use a hand-held electric mixer just increase the times by 1-2 minutes.
Perfect Peanut Butter Buttercream
Makes enough to generously frost 12 cupcakes.
1.5 c butter, at room temperature
2 c smooth peanut butter
3 c powdered sugar
1 tsp. vanilla extract
- In a stand mixer, whisk butter for 5 minutes on the highest setting until it is very pale and creamy.
- Whisk in peanut butter for 2 minutes at medium speed.
- At low speed, whisk in the powdered sugar and vanilla extract until it is combined.
- Increase speed to high and whip for 3-5 minutes until the buttercream is no longer gritty.
- To frost the cupcakes pictured the tip I used was Bakery Crafts 8CS which I believe is the same at Ateco #848. It is a jumbo closed star tip. To frost, begin in the middle of the cupcake and work out and then back in as you move up.
- I store this frosting at room temperature up to 4 days.