Peanut Butter Buttercream Whipped for Cakes

Set out unsalted butter softened, PB2 powdered peanut butter, and powdered sugar sifted if lumpy before you start Peanut Butter Buttercream Whipped for Cakes. The batch is written for 24 servings.

Count on 15 minutes of prep, about 15 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ½ cups unsalted butter softened
• 1 cup PB2 powdered peanut butter
• 4 cups powdered sugar sifted if lumpy
• 1 teaspoon vanilla extract
• ½ cup heavy cream cold
• 6 tablespoons smooth peanut butter
• ½ cup roasted salted peanuts chopped, optional garnish

How the cooking goes

1. In the bowl of a electric mixer fitted with the paddle attachment, beat butter until the texture looks smooth and lightened in color.
2. Put powdered peanut butter gradually on low speed until incorporated.
3. Add powdered sugar gradually, mixing completely between additions.
4. Put vanilla and smooth peanut butter; beat until the texture looks smooth.
5. Switch to the whisk attachment. Add cold heavy cream and whip until light and fluffy.
6. Frost cooled cake or cupcakes. Garnish with chopped peanuts if desired.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Desserts, open Puff Pastry for the Dessert Plate and Baked Pear for the Dessert Plate.