Peanut Butter Icing

1. 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.

2. 2

   Add the confectioners sugar and mix on low speed until incorporated, about 2 minutes.

3. 3

   (The mixture will be somewhat thick and pasty.)

4. 4

   Add the vanilla and heavy cream and mix on medium-high speed until smooth, about 2 minutes.

5. 5

   Use the icing immediately, or keep it in an airtight container at room temperature for up to three days.

6. 6

   Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.

7. 7

   Some of the oils from the peanut butter may separate while the icing is stored.

8. 8

   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.

9. 9

   If necessary, you can also add 1 to 2 tablespoons of heavy cream to re-smooth the icing.

10. 10

    Additionally, peanut butter is the one food item I typically avoid buying organic, as it tends to separate more easily than traditional commercial brands.

* Per serving · 4 servings · Values may vary.