Makes 700 grams/3 cups frosting
Peanut butter is a great addition to a cream cheese frosting, for both texture and flavor. It is also a delicious frosting for carrot and banana cakes and cupcakes. It takes only a few seconds to make.
| smooth peanut butter, preferably Jif | 266 grams | 1 cup |
| full-fat cream cheese | 224 grams | ¾ cup plus 2 tablespoons |
| unsalted butter | 113 grams | 8 tablespoons (1 stick) |
| full-fat sour cream | 20 grams | 1 tablespoon plus 1 teaspoon |
| powdered sugar | 100 grams | ¾ cup (lightly spooned into the cup and leveled off) plus 2 tablespoons |
| pure vanilla extract | . | 2 teaspoons (10 ml) |
Mise en Place
▪ About 1 hour ahead, set the peanut butter, cream cheese, and butter on the counter at cool room temperature (65º to 70ºF/19º to 21ºC). Cut the butter into 4 pieces.
Make the Frosting
In a food processor, combine the peanut butter, cream cheese, butter, sour cream, powdered sugar, and vanilla. Process until smooth, creamy, and uniform in color, scraping down the sides of the bowl as needed.
Store Airtight: cool room temperature, 2 hours; refrigerated, 1 week; frozen, 3 months.
Baking Pearl
The cream cheese and butter should be softened, but still cool (65° to 70°F/19° to 21°C).