Many peanut butter icings achieve a thin, smooth consistency by diluting the peanut butter with sugar and heavy cream, but ours is concentrated and stays true to the nutty flavor. It can be more challenging to achieve a smooth finish when icing a cake with this icing, so be prepared for your cakes to have a more textured finish.
Recipe information
Yield
makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes
Ingredients
Preparation
Step 1
Beat the butter and peanut butter in the bowl of a standing mixer fitted with a paddle attachment on high speed until they are light and smooth, about 3 minutes.
Step 2
Add the confectioners’ sugar and mix on low speed until incorporated, about 2 minutes. (The mixture will be somewhat thick and pasty.)
Step 3
Add the vanilla and heavy cream and mix on medium-high speed until smooth, about 2 minutes.
Step 4
Use the icing immediately, or keep it in an airtight container at room temperature for up to three days. Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.
Fashion emergency
Step 5
Some of the oils from the peanut butter may separate while the icing is stored. If that happens, just beat the icing in a standing mixer with a paddle attachment on medium-high speed until the oils combine and the icing becomes smooth again. If necessary, you can also add 1 to 2 tablespoons of heavy cream to re-smooth the icing. Additionally, peanut butter is the one food item I typically avoid buying organic, as it tends to separate more easily than traditional commercial brands.
