Hey, peanut butter lovers of the universe! I’ve got a little slice of frosting heaven for you today: Peanut Butter Frosting Bliss. It’s creamy and dreamy, with that perfect nutty punch. Whether you’re the kind of person who eats frosting by the spoonful (guilty as charged) or you just need that extra oomph on your cupcakes, this is the recipe to rock your taste world.

Now, let me tell you a little story about this frosting. Every time I whip this up, my husband sneaks into the kitchen and does his signature “Oh! Is this what I think it is?” dance. He and the kids literally fight over who gets to lick the spoon, like it’s a golden ticket or something. I swear it’s like magic glue that binds my family together, especially when it’s slathered over cake. This stuff just keeps us coming back for more like it’s frosting therapy.

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Why You’ll Love This Peanut Butter Frosting Bliss

– Even if you normally shy away from frosting, you’ll want to eat this off a spatula.
– It’s got that nostalgia factor — think peanut butter cups meeting the fluffiest thing ever.
– Takes no time at all, and you’ll be the hero of snack time, guaranteed.

How to Make It

Okay, so making this stuff is basically like having a chill chat with a tub of peanut butter. You start by throwing the butter in a bowl (literally chuck it in there, no need to be graceful). Get it soft and fluffy like a cloud, and then let the peanut butter join the party. Stir those together like they’ve just reunited after years apart. Add powdered sugar while trying not to laugh at the sugar clouds you’ll inevitably make. I usually toss in a dash of vanilla because why not? Mix it until you feel like a frosting maestro. You can’t mess this up, and if you do, just call it “rustic.”

Ingredient Notes

– **Butter:** This is your main squeeze, creamy base. Don’t skimp on it or you end up with peanut rocks instead of butter cream.
– **Peanut Butter:** We’re going full-on nuttiness here; skip it, and we’ve got nothing left to talk about.
– **Powdered Sugar:** Feels like snow but behaves like gold — essential for the texture. Remember the sugar clouds, and embrace the mess.

Recipe Steps

1. Soften butter until fluffy.
2. Mix in peanut butter.
3. Gradually stir in powdered sugar.
4. Add vanilla and mix until smooth.

What to Serve It With

Tips & Mistakes

Storage Tips

Pop any leftover frosting (as if!) in a covered container in the fridge. Yeah, it might firm up a tad, but hey, cold frosting on morning toast isn’t something to feel guilty about. Use it up, sneak a spoonful for breakfast — no judgement here.

Variations and Substitutions

I’m telling ya, swap honey for sugar if you’re out. Or maple syrup if that’s hanging out in your cupboard. Once, I nixed the vanilla…and no one noticed a thing. The frosting police? They did not show up.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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