This is a FAVORITE among my family and friends! You can frost cakes, cupcakes, or if you're like my husband - eat it by the spoon! Seriously guys, it's the perfect amount of sweetness to where I can eat it like it's a dessert on its own.. I also like this frosting because it's so easy to make it to the consistency you like. In the picture above I used this frosting for a 6-inch round, 2-tiered caked for both the outer frosting and filling! (You can see the cake here!)
Notes/Tips:
*SIFT POWDERED SUGAR! This is a MUST to avoid clumps.
*Peanut butter should be room temperature as well.
*There may be tiny clumps of butter when you beat the butter and peanut butter. Don't worry too much as it will break down more when you add in the powdered sugar.
*This recipe will frost 12 cupcakes. You can double recipe for a 6-inch round, 2-tiered cake for filling and outer frosting.
Peanut Butter American Buttercream - Frosts 12 Cupcakes
Ingredients:
1/2 cup unsalted butter, room temperature
1 cup creamy peanut butter
2 cups powdered sugar, sifted
2 tablespoons milk, or as needed
Directions:
In a medium size bowl, beat the unsalted butter and peanut butter on medium-high speed until majority of the clumps are gone. If using a stand up mixer, use the paddle attachment on medium-high speed. Use a spatula to scrap the sides of the bowl every 30 seconds or so to insure all the butter and peanut butter is beaten.
Pour in sifted powdered sugar 1/2 cup at a time and beat after each 1/2 cup until you have incorporated it all.
Pour milk into the frosting 1 tablespoon at a time until desired consistency.
Keep refrigerated in an airtight container up to 2 weeks or frozen for 3 months.
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