Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, very soft
  • 1 cup (packed) Creamy Peanut Butter (Stabilized type recommended)
  • 4 cups (packed) Icing Sugar (Powdered Sugar), sifted
  • 1/4 teaspoon Fine Sea Salt
  • 1 teaspoon Vanilla Extract
  • 3 - 4 Tablespoons Whole Milk or Double Cream (or heavy cream)

Instructions:

  1. Prepare Ingredients: Ensure butter is truly room temperature (soft enough to easily dent with a finger). Sift the entire measure of icing sugar into a separate bowl.
  2. Cream the Base: Place the softened butter and the creamy peanut butter into the bowl of the stand mixer fitted with the paddle attachment.
  3. Whip: Beat on medium speed for 3–4 minutes until the mixture is visibly lighter in colour and texture, and very fluffy. Stop and scrape down the bowl frequently.
  4. Introduce Sugar Gradually: Reduce mixer speed to low. Add the sifted icing sugar, one cup at a time, allowing each addition to fully incorporate before adding the next. Cover the mixer during this process to prevent sugar dust from escaping.
  5. Add Flavour and Liquid: Once all the sugar is incorporated, add the vanilla extract, fine sea salt, and 3 tablespoons (45ml) of the milk or cream.
  6. Whip for Air: Increase the mixer speed to medium-high and beat the frosting vigorously for an additional 2–3 minutes. This step is crucial for achieving a fluffy and light texture.
  7. Check Texture: Stop the mixer and check the consistency. If it appears too stiff or dense, add the remaining tablespoon of milk and beat for 30 seconds until incorporated and easily spreadable.
  8. Final Scrape: Give the bowl one final, thorough scrape-down to ensure no unmixed pockets of sugar remain at the bottom.
  9. Use Immediately: The ultimate peanut butter cloud frosting is now ready to use for decorating your cakes or cupcakes.