Peanut Butter Buttercream is always a favourite. This recipe is light and fluffy and always a hit on chocolate cupcakes! I love to keep it simple with a store-bought cake mix.
TIP: Always make your store-bought cake mixes with 3.25% milk instead of water!
Double the recipe if you are making 24 cupcakes or icing a full cake!
Sea Salted Butter, room temperature
Creamy peanut butter, such as kraft (not natural)
Whip together the butter, peanut butter, and vanilla in a medium bowl with a hand mixer or a stand mixer. Slowly add in the Icing sugar, vanilla and whipping cream. Whip for 2 minutes or until the frosting is light and smooth! Add more whipping cream or icing sugar to get your desired consistency.