Colleen, I make mine a lot like LindaC, but if there's an issue with temperature butter can be swapped for cream cheese. I use about half a cup of butter, a cup of peanut butter, maybe a pound of cream cheese and enough milk to make it "right". Vanilla can be added too.

Congratulations to the happy couple!

Annie

I have not tried this one, but my sister sent it to me and said it is really tasty. We have a cousin named Kathleen, but sis didn't advise if this is her recipe. I will say our cousin makes wonderful cakes and frostings.

Kathleen's Peanut
Butter Icing

1 cup confectioners' sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter,
vanilla, and salt in the bowl of an electric mixer fitted with a paddle
attachment. Mix on medium-low speed until creamy, scraping down the bowl with a
rubber spatula as you work. Add the cream and beat on high speed until the
mixture is light and smooth.

I hesitated to put this link since I've never had peanut butter frosting. But since 2 posters have vouched for the cream cheese ingredient, here it is. She also made a wedding cake and documented the steps. It's posted as Project Wedding Cake.
http://smittenkitchen.com/blog/2008/08/chocolate-peanut-butter-cake/

Here's the recipe I used for a reception toward the end of last year--my friend requested three different cakes with three different frostings, and the requested yellow cake with peanut butter frosting went in a flash--absolutely no leftovers as people came back for seconds...and within about 15 more minutes, no leftovers for the other 2 remaining cakes. This recipe has no cream cheese in it.

Peanut Butter Frosting

1 stick of butter, room temperature


1/2 C Sweetex hi-ratio shortening

1 cup of smooth peanut butter

2 ½ Cups to 4 cups of powdered sugar, SIFTED (I used 4 1/2 C) 


2 Tbs or more water or milk
 (I used about 4 T hot water)

2 drops LorAnn peanut butter flavoring

In an electric mixer cream together the butter and peanut
butter until smooth and fully incorporated.

Add the powdered sugar a little at a time and use water or milk
to adjust the consistency to your liking.

Smiles,

Sooz

Ina Garten's

Recipe courtesy of Ina Garten

Chocolate Cupcakes and Peanut Butter Icing

Ingredients


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature

1/2 cup sour cream, at room temperature

2 tablespoons brewed coffee

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Kathleen's Peanut Butter Icing, recipe follows

Chopped salted peanuts, to decorate, optional

Kathleen's Peanut Butter Icing:

1 cup confectioners' sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream



Directions


Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.


In the bowl of an electric mixer fitted with a paddle attachment,
cream the butter and two sugars on high speed until light and fluffy,
approximately 5 minutes. Lower the speed to medium, add the eggs one at a
time, then add the vanilla and mix well. In a separate bowl, whisk
together the buttermilk, sour cream and coffee. In another bowl, sift
together the flour, cocoa, baking soda and salt. On low speed, add the
buttermilk mixture and the flour mixture alternately in thirds to the
mixer bowl, beginning with the buttermilk mixture and ending with the
flour mixture. Mix only until blended. Fold the batter with a rubber
spatula to be sure it's completely blended.


Divide the batter among the cupcake pans (one rounded standard ice
cream scoop per cup is the right amount). Bake in the middle of the oven
for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10
minutes, remove from the pans and allow to cool completely before
frosting.


Frost each cupcake with the peanut butter icing and sprinkle with chopped peanuts if desired.

_________________________
Kathleen's Peanut Butter Icing:


Place the confectioners' sugar, peanut butter, butter, vanilla and
salt in the bowl of an electric mixer fitted with a paddle attachment.
Mix on medium-low speed until creamy, scraping down the bowl with a
rubber spatula as you work. Add the cream and beat on high speed until
the mixture is light and smooth.


2006, Barefoot Contessa at Home, All Rights Reserved


© 2016 Television Food Network, G.P. All Rights Reserved.

Oh my goodness, The recipe my sister sent to me is the same as the Ina Garten one. Since it is from Ina, it has to be good. And here I thought it might be from our cousin Kathleen.

Chocolate cake with peanut butter frosting is probably the number one dessert in this neck of the woods! Those recipes are very ' fancy" compared to what I make!