EASY PEANUT BUTTER BUTTERCREAM

By xraydj

The quick-bread method of stirring together ingredients won out over the more conventional creaming method for our chocolate cupcake recipe, delivering a light texture with a tender, fine crumb. Moving on to tackle our desire for deep chocolate flavor in a chocolate cupcake recipe, we found that a combination of cocoa powder and bittersweet chocolate worked best and that mixing the cocoa powder with the butter and chocolate as they melted (rather than adding the cocoa to the dry ingredients) made the chocolate flavor even stronger and richer.

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

Details

Adapted from cooksillustrated.com

Preparation

Step 1

_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._

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.