My toddler loves to help me bake and he loves peanut butter, so found this great recipe on Food.com!
I've always struggled with making buttercream icing with my standup mixer. Turns out I was trying to use the wrong attachment. I was using the paddle attachment for mixing. The minute I switched to the whisk attachment and revved up the speed of the mixer, the frosting started to get nice and fluffy.
This recipe doesn't make enough to cover a two layer cake. Definitely double it!
Recipe from Food.com:
Here is what you need:
8 tablespoons unsalted butter, softened
1⁄2 cup smooth peanut butter, don't use old-fashioned or natural brand
3⁄4 cup confectioners' sugar
1 pinch table salt
1⁄2 teaspoon vanilla extract
1 tablespoon heavy cream
What to do:
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.
I used it for a triple chocolate cake I made from a Duncan Hines box mix.