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Peanut Butter Filling

Recipe information

  • Yield

    makes enough to fill 3 dozen sandwich cookies

Ingredients

6 tablespoons unsalted butter, room temperature
3/4 cup confectioners’ sugar
3/4 cup smooth peanut butter, preferably natural
3 tablespoons heavy cream

Preparation

  1. In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients. Beat on medium-high speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. If refrigerated, let filling stand at room temperature to soften before using.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
TagsDessertPeanut ButterGluten FreeQuickEasy5 Ingredients or FewerElectric MixerCookbooks
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