Ingredients

makes about 3 cups

　　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

　　

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.

　　Martha Stewart's Cupcakes