This buttercream frosting can be used for cupcakes and cakes. Please note that the servings size is for an 8-inch 2-layer cake, and that 4 servings can cover 30 cupcakes. If you are looking for peanut butter frosting, you can find the recipe here. Choose a flavor you want to match with your cake, and all set!
Beat all ingredients except for the cream, adding the powdered sugar gradually to avoid a lot of cleanup.
Add the cream and/or more sugar until you get the texture you want.Since this is a buttercream, if it will not be eaten right away make sure it is stored in a cool place (quite the challenge on the coast!). If it will not be eaten in 2 or 3 days, you will need to refrigerate (up to a week) or freeze (up to 3 months). Let it come to room temp before using.
The amount of powdered sugar will depend on the brand of butter and the flavorings added to the frosting. You can add more if the frosting is too soft, or if it too thick add a little cream or milk.
This frosting can also be frozen to be used at a later date.