Peanut Butter Icing

Directions

1. 1
   Beat the butter and peanut butter in the bowl of a standing mixer fitted with a paddle attachment on high speed until they are light and smooth, about 3 minutes.
2. 2
   Add the confectioners sugar and mix on low speed until incorporated, about 2 minutes.
3. 3
   (The mixture will be somewhat thick and pasty.)
4. 4
   Add the vanilla and heavy cream and mix on medium-high speed until smooth, about 2 minutes.
5. 5
   Use the icing immediately, or keep it in an airtight container at room temperature for up to three days.
6. 6
   Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.
7. 7
   Some of the oils from the peanut butter may separate while the icing is stored.
8. 8
   If that happens, just beat the icing in a standing mixer with a paddle attachment on medium-high speed until the oils combine and the icing becomes smooth again.
9. 9
   If necessary, you can also add 1 to 2 tablespoons of heavy cream to re-smooth the icing.
10. 10
    Additionally, peanut butter is the one food item I typically avoid buying organic, as it tends to separate more easily than traditional commercial brands.