If you’re going to make an American buttercream, it should be this peanut butter frosting.
Peanut butter flavor has never been in the top spot for me. I always wanted to like peanut butter cookies because they looked so chewy and buttery. And I mean, who doesn’t like that fork pattern that’s pressed into them? Alas, I never jumped on the peanut butter train. However, given that one of my most requested cupcake flavors involves peanut butter, I have warmed to the idea of peanut butter in desserts. Specifically, this peanut butter frosting.
I cannot take credit for this frosting. It is a very slight adaptation of an Ina Garten recipe. The moment I read the ingredients, I knew I would be more keen on this version of American buttercream than most others because there isn’t an obscene amount of confectioners sugar. That, along with a healthy dose of creamy peanut butter (the brand/flavor of your choice), heavy cream, and butter make for a smooth, rich, and satisfying peanut butter frosting.
Peanut butter and anything, really.
My sister can eat this stuff by the spoonful, and my kids have been known to lick all of this peanut butter frosting off the tops of cupcakes, discarding the rest and making me feel like chopped liver in the process. 🙂 It goes well with chocolate cupcakes, like Ina Garten suggests, or with banana cupcakes, which is the case for my most requested cupcake. Whatever flavors you decide to pair up, I hope you enjoy this peanut butter frosting as much as I do. And check out more Ina recipes if you’re in the mood for delicious kitchen exploration.