Shelly's Recipe

Reese’s Peanut Butter Frosting

Category: Frostings/Glazes/Fillings/Toppings

Yield: 5 Cups

1 1/2 C (3 stickers) Unsalted butter at room temperature
1/2 C Cocoa powder
1 tbsp Pure vanilla extract
5 C Powdered sugar
2 tbsp Heavy whipping cream
1 1/2 C Mini Reeses cups, crushed

1.Butter should be at room temperature or slightly firmer, not melted. Beat on medium speed until butter is light and fluffy.
2.Sift cocoa powder through a fine sieve. Slowly add cocoa butter and beat into butter. Adding the vanilla extract at this stage will allow the mix to be smoother before adding the powdered sugar.
3.Add powered sugar one cup at a time, beating on medium-low speed. The frosting will become quite thick.
4.Add heavy whipped cream and increase speed to medium high. This will help the frosting to be smoother and creamier.
5.Use a food processor to grind the mini peanut butter cups into small pieces. Add to frosting and mix to incorporate.