|3/4 cup, room temperature||cream cheese|
|1/3 cup||Powdered Sugar|
|1 cup||creamy peanut butter|
|1/2 tsp||Vanilla Extract|
|1/2 cup||heavy cream|
1. In a large bowl with an electric mixer beat the cream cheese and powdered sugar until it's smooth. Next mix in the salt, peanut butter and vanilla. At this point it's going to start looking a little weird and crumbly, but don't worry. All will be well. Whip the cream until soft peaks form then fold it into the peanut butter mixture until it becomes smooth.
2. Scoop the frosting into a pastry bag fitted with your favourite tip and frost each cupcake liberally. I used a large star tip. To make a rose as opposed to to traditional swirl start piping in the middle of the cupcake and spiral out. Enjoy!