In the bowl of a stand mixer, combine peanut butter, butter, and vanilla extract. Mix until creamy. Add to it the sugar, cocoa powder, and sea salt. Turn on mixer to combine, then slowly add the heavy whipping cream until you reach desired consistency. You may need to add more cream or use less, so don’t throw it all in and hope for the best. Haste makes waste!
This frosting can be kept in the fridge for up to a week or in the freezer for a couple months.
This is about double the original recipe, which ended up being just enough to frost the pirate ship cake (which was 2 9″-cakes cut in half)