Ingredients:

  • 115g Unsalted butter, softened to room temperature
  • 250g Creamy processed peanut butter
  • 5ml Pure vanilla extract
  • 1.5g Fine sea salt
  • 240g Confectioners' sugar, sifted
  • 45ml Heavy cream

Instructions:

  1. Place 115g of softened butter and 250g of creamy peanut butter in your bowl. Whip for 3 minutes until the mixture turns a pale tan color. Note: This aeration is what makes it light.
  2. Pour in 5ml of vanilla extract and 1.5g of fine sea salt. Mix for 30 seconds until fully integrated.
  3. Use a fine mesh strainer to sift 240g of confectioners' sugar directly into a separate bowl. Note: Never skip this if you want a velvety finish.
  4. Turn your mixer to low and add the sugar in three stages. Mix until the white powder disappears after each addition.
  5. Pour in 45ml of heavy cream. Increase speed to medium high and whip for another 2 minutes.
  6. Stop the mixer and drag a spatula through the frosting. Look for a smooth, matte finish that holds a stiff peak.
  7. If it's too thick, add 15ml more cream; if too thin, add 20g more sugar. Whip for 30 seconds after any adjustment.
  8. Use your spatula to scrape the bottom of the bowl. Ensure no pockets of unmixed butter remain.
  9. Turn the mixer to the lowest setting for 1 minute. This knocks out large bubbles for a silky look.
  10. Use a piping bag or offset spatula. Spread until the surface is glossy and smooth.