One of the things I missed the most when we first moved to Europe was Jif peanut butter. I have been a Jif fan my whole life and I couldn’t find it anywhere. I managed to find a small jar of Skippy (for a large price) which was fine for baking, but just not the same when it came to my favorite peanut butter toast. I’ve recently found a place about 15 minutes away that SOMETIMES carries Jif, so I’m a happy girl. Now my MIL doesn’t have to pay an arm and a leg to ship me a care package. ?
If you love peanut butter, then you’re going to absolutely LOVE LOVE LOVE this peanut butter frosting! People most commonly pair it with chocolate, but you might be surprised how many different flavors of cake peanut butter frosting goes well with. Vanilla, salted caramel, banana, cinnamon, and of course chocolate cake.
I like to make my peanut butter frosting on the saltier side, because I love the contrast of sweet and salty. However, I’ve cut back the salt in this recipe to appeal to more people. Be sure to taste it first, and then add more salt 1/4 teaspoon at a time until you get it to your liking.
You can also adjust the thickness of the frosting to your liking by adding more or less heavy cream.
Peanut Butter FrostingCourse: DessertDifficulty: Easy
Unsalted butter, softened 1/2 cup
Peanut Butter 1 cup
Vanilla 1 tsp
Powdered Sugar 1 1/4 cups
Salt 1/4 tsp
Heavy Cream 1/3 cup, plus more if needed
- In the bowl of a stand mixer, beat butter, peanut butter and vanilla until smooth and creamy.
- Add powdered sugar and salt. Mix on low until combined. Turn mixer to medium-high speed and beat for 5 minutes. Scrape down the sides and bottom of bowl halfway through mixing.
- Turn speed down to low and add heavy cream in a slow, steady stream. Once incorporated, turn up to medium-high speed and beat again for at least 3 minutes.
- If preferred, add up to 1/4 teaspoon more salt and 1/4 cup more heavy cream.
- I prefer using Jif or Skippy creamy peanut butter for this recipe. Do not use natural peanut butter.