According to Wikipedia (truly an informational authority), peanut butter-type pastes have been around since the Aztecs. Peanut butter as we know it today was pioneered separately by Canadian Marcellus Gilmore Edson, who experimented with milling roasted peanuts between two heated surfaces until they became semi-liquid, and by Dr. John Harvey Kellogg, the Michigan physician and cereal magnate.
However it came to be, peanut butter is possibly my favorite food. I’m a Jif loyalist, too, so you’ll never find a jar of Skippy or Peter Pan anywhere in my kitchen. Peanut butter is an amazing ingredient for baking, and when combined with cream cheese, powdered sugar, and a bit of vanilla, it creates a smooth, creamy frosting that pairs well with many cakes. This recipe yields enough for 24 cupcakes.
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 3 to 3 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
In a mixing bowl, cream together peanut butter and cream cheese.
Gradually add powdered sugar and beat until smooth.
Beat in vanilla until incorporated.