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Makes: about 1 1/2 cups / 12 ounces / 340 grams
peanut butter, preferably Jif, at room temperature - 1/2 cup / 4.7 ounces / 133 grams
cream cheese (65° to 70°F/19° to 21°C) - 1/2 cup minus 1 tablespoon / 4 ounces / 113 grams
unsalted butter (65° to 75°F/19° to 23°C) - 4 tablespoons (1/2 stick) / 2 ounces / 56 grams
sour cream - 2 teaspoons
powdered sugar - 1/4 cup (lightly spooned into the cup and leveled off) plus 3 tablespoons / 1.7 ounces / 50 grams
pure vanilla extract - 1 teaspoon
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1st Keep
 Princey
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