1. Cream Butter and Peanut Butter:

• Ensure your butter is properly softened to room temperature.
• In a large bowl using an electric mixer (handheld or stand mixer with paddle attachment), beat the softened butter and the creamy peanut butter together on medium-high speed until completely smooth, creamy, and well combined. Scrape down the sides of the bowl.

2. Add Powdered Sugar:

• Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about half a cup at a time, mixing until just incorporated after each addition. This prevents a sugar cloud explosion!
• Once all the powdered sugar is initially mixed in, increase the speed slightly and continue beating until the frosting is well combined and smooth. Scrape down the sides and bottom of the bowl.

3. Add Vanilla and Adjust Consistency:

• Beat in the vanilla extract until combined.
• Check the frosting’s consistency. If it seems too thick to spread easily, add milk, 1 tablespoon at a time, beating well after each addition, until you reach your desired smooth and spreadable consistency. Be careful not to add too much liquid.
• (Optional Salt Check: If using unsalted butter and unsalted peanut butter, taste now and add a tiny pinch of salt if desired to enhance flavors).
• Final Whip: Once the consistency is right, beat the frosting on medium-high speed for another minute or two until it’s light and fluffy.

4. Use or Store:

• Use the Homemade Peanut Butter Frosting immediately to frost completely cooled cakes, cupcakes, brownies, or cookies.
• Alternatively, store in an airtight container at room temperature for a day or two, or refrigerate for up to a week (let come to room temperature and re-whip briefly before using).