10ouncescream cheese, at room temperature (295 grams)
½cupunsalted butter, at room temperature (115 grams)
5cupspowdered sugar, sifted (500 grams)
⅔cupcreamy peanut butter(200 grams)
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat the cream cheese and butter together until smooth. With the mixture on low, slowly add the powdered sugar until incorporated. Mix in the peanut butter.
Use immediately or store in an airtight container in the fridge to later use.
Note: For best results, do not use a natural peanut butter as the oil can separate out.