Peanut Butter Cream Filling

Yield: Approx. 4 cups; enough to fill a triple-layer cake or 24 cupcakes
 

Ingredients



• 1 c. peanut butter, smooth
• 2 sticks butter, salted, softened
• 4 c. powdered sugar (1 lb.)
• 1T vanilla extract, clear
• 1T heavy whipping cream or 2T whole milk

Instructions

1. Cream butter in a stand mixer with peanut butter (at least 4 minutes).
2. Add about 1 c. powdered sugar until smooth.
3. Add vanilla, mix well.
4. Add remaining powdered sugar. Mix on med high until smooth.
5. Add milk to desired consistency and taste.  

Hot tip: Margarine is not a very good substitute. Lard is a doable substitute for half the butter - the flavor is different and careful if adding coloring.