Decadent Reese’s Peanut Buttercream Frosting

Do you like Reese’s peanut butter cups?  If so, I have a treat in store for you. This recipe for Reese’s Peanut Buttercream frosting is one of the most decadent frostings I have ever had.

It’s all I can do not to dive headfirst into the bowl with a spoon and a lack of desire for my diet.

What makes the frosting so delicious is the bag of chopped-up mini peanut butter cups.  I made whoopie pies the other day and used the frosting as the filling for them.

But when they were done, I had a big bowl of it left over and decided it needed its own recipe and pictures.  Seriously, folks, this is one tasty and rich frosting.

It’s perfect for topping chocolate brownies, any type of cupcakes, and of course, cakes.  

I like to leave some chunks in the frosting mix so that there is a bit of crunch.  You can, of course, beat it more smoothly. This is the consistency I ended up with.

It complements chocolate the best, but I think you could use it on all types of baked goods. I’m even considering making whoopie pie shortbread breads with it and some leftover shortbread Christmas cookies!

The frosting is very easy to do. The hardest part is getting the foil off the candy.  You can replace the bag of mini peanut butter cups with 12 full-sized ones if you don’t have the small ones.  (faster to peel the foil, too!)

Best used right away.  It hardens if placed in the fridge. To use it later, place it on the counter to soften so the consistency becomes spreadable again.

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Decadent Reese's Peanut Buttercream Frosting

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Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 3 oz. Peanut butter/chocolate baking chips (about 3/8 cup)
• 2 tbsp heavy cream
• ½ cup unsalted butter, at room temperature
• 1¼ cup powdered sugar
• 1 tsp pure vanilla extract
• 11 oz bag of Reese’s Miniature Peanut Butter Cups, finely chopped (or 12 full sized Reese's bars)

Instructions

In a small saucepan over low heat, combine the peanut butter/chocolate baking chips and heavy cream. Heat until the mixture is melted and smooth. Let the pan cool for about 5 minutes.

In a mixing bowl of your stand mixer, combine the butter and vanilla extract and mix until creamy. Slowly add in the confectioner's sugar and the cooled peanut butter and cream mixture. Beat until creamy. Add in the chopped Reese’s bars and beat on low for 1 minute. I don't process it until it is smooth. I like the texture of the bits of Reese's bars through the frosting but if you want it more smooth, you will want to mix for longer.

Store in an air tight container in the fridge. It will keep for about 2 weeks. Makes about 2 cups

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