This is the Frosting for the Chocolate Peanut Butter cake listed separately.more
Adapted from http-
ounces cream cheese, at room temperature
stick (4 ounces) unsalted butter, at room temperature
cups confectioners’ sugar, sifted
cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.