Kathleen's Peanut Butter Icing

You would not believe the amount of excitement that came from Aubrey when I told her we were making "pucakes" for family night this week. She loves to help make treats in the kitchen. I wanted to try a new frosting recipe and found this one posted by Ina Garten. I'm not usually a big fan of peanut butter cake or brownies, but this recipe reminded me of the peanut butter play dough I used to make for Olivia when she was Aubrey's age. We always ended up eating it all. It does taste very similar, only it's very, very light. So light that I thought it would lose its shape, but it didn't for several days. It's amazing that the cupcakes lasted that long in our house. It's all because of the "proper serving size" eating habit we started this month. Blast those cupcakes! I had to keep them out of sight.

Ingredients:

1 cup confectioner's sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

Directions:

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.