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Easy Peanut Butter Buttercream

Name: Easy Peanut Butter Buttercream
Total time: 30 min
Ingredients: 8 tablespoons, unsalted butter, softened; 1/2 cup, smooth peanut butter (don't use old-fashioned or natural brand); 3/4 cups, confectioners' sugar; Pinch, table salt; 1/2 teaspoon, vanilla extract; 1 tablespoon, heavy cream

Appears in Cook's Illustrated March/April 2005

A simple buttercream is a canvas for a vast array of variations.

YIELD Make 1 1/2 cups, enough for 12 cupcakes

TIME 30 minutes

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Gather Your Ingredients

8 tablespoons unsalted butter, softened

¾ cups confectioners' sugar

Pinch table salt

1 tablespoon heavy cream

Key Equipment

Before You Begin

Any of the buttercream frostings (see related recipes) can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.

Instructions

In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

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