Preparation Steps

• Whisk the sifted powdered sugar and fine sea salt together in a large bowl to distribute the salt evenly and break up any remaining sugar clumps.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the peanut butter and maple syrup on medium speed for 30–45 seconds until glossy and completely smooth.
• Add the cool room-temperature butter in 3 additions, beating after each until incorporated. Once all the butter is in, increase to medium-high and whip for 2–3 minutes until lighter in color and satiny.
• Reduce to low and add about half of the sugar mixture. Mix just until most of the sugar disappears, then let the bowl sit for 1 minute to allow the sugar to hydrate—this helps the frosting smooth out faster.
• Add the vanilla bean paste and 2 tablespoons of the heavy cream. Beat on medium for 1 minute, scraping the bowl and beater as needed to capture any pockets of peanut butter.
• With the mixer on low, gradually add the remaining sugar. Drizzle in the last tablespoon of cream (plus a splash more if you prefer a softer spread) until the frosting reaches a medium-firm consistency. Increase to medium-high and whip for 60–90 seconds to aerate.
• For an extra-smooth finish, switch to the paddle attachment and mix on low for 20–30 seconds to gently deflate large air bubbles. If too thick, blend in additional cream 1 teaspoon at a time; if too soft, add powdered sugar 1–2 tablespoons at a time.
• Use right away or chill for 10 minutes to slightly firm before piping. Stir briefly before frosting cakes or cupcakes.