Recipe information
Yield
makes about 3 cups
Ingredients
6 ounces cream cheese, room temperature
1/3 cup confectioners’ sugar
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream
Preparation
Step 1
With an electric mixer on medium-high speed, beat cream cheese and confectioners’ sugar until pale and fluffy. Add salt and peanut butter, and beat to combine. Beat in vanilla.
Step 2
In another bowl, with an electric mixer on medium speed, whisk cream until medium-stiff peaks form. Fold cream into peanut-butter mixture. Use immediately, or refrigerate, covered tightly, up to 2 days. Before using, bring to room temperature and stir with a flexible spatula until smooth.
