Creamy Peanut Butter Frosting

5 tablespoons (75 grams) unsalted butter, softened to room temperature
1 cup (250 grams) creamy peanut butter (use a commercial brand peanut butter such Skippy or Jif - avoid natural, oily, or homemade peanut butters, as the consistency will cause this frosting to separate and curdle)
1 cup (120 grams) confectioners’ sugar
1/3 cup (80 ml) heavy cream, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
 
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes.  Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt, with the mixer running on low.  Increase to high speed and beat for 3 full minutes.  Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick.
 
Cover tightly and store for up to 1 week in the refrigerator.
 
This recipe is enough to frost 12-16 cupcakes, one 9×9 inch cake, or one 9×13 quarter sheet cake with a thin layer of frosting.
 
From Sally’s Baking Addiction