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Peanut Butter Cream Frosting

2 cups whipping cream - divided use

1 (10-ounce) package peanut butter chips

1. In a small saucepan, combine 1/2 cup whipping cream and peanut butter chips and cook over low heat, stirring constantly, until chips melt and mixture is smooth. Cool to room temperature.
2. In a medium bowl, beat 1 1/2 cups whipping cream until stiff. Stir 1/3 of whipped cream into peanut butter mixture and then gently fold in remaining whipped cream.
3. Store frosted cake or cupcakes, covered, in the refrigerator.

Frosts and fills an 8 or 9-inch layer cake or 1 (13 x 9-inch) cake.

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