This Peanut Butter Frosting is the perfect topping for your favorite cake or cupcakes. It’s rich and creamy, with just the right amount of sweetness. And it’s so easy to make, you’ll be tempted to put it on everything!
- 1 cup creamy peanut butter
- 1/2 cup butter, softened
- 4 cups confectioners’ sugar
- 1/3 cup heavy cream
1. In a large bowl, beat butter and peanut butter until light and fluffy.
2. Slowly beat in 1/2 of the confectioner’s sugar. Mix in 1/4 cup of the cream.
3. Beat in the remaining confectioners’ sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency.
4. Makes enough to frost one 2 layer 9 inch cake or one 9×13 inch cake.
Preparation Time: 30 mins
Cooking Time: 30 mins
- Serving size: 1/12 of recipe (about 2 tablespoons)
- Calories: 190
- Fat: 12 g
- Saturated fat: 4.5 g
- Cholesterol: 20 mg
- Sodium: 120 mg
- Carbohydrates: 19 g
How do you make healthy peanut butter frosting?
Looking for a healthier alternative to traditional peanut butter frosting? This recipe is for you! Made with Greek yogurt and peanut butter, it’s rich and creamy but still packed with protein. Plus, the addition of maple syrup gives it a touch of sweetness without all the sugar.
To make this frosting, simply add Greek yogurt and peanut butter to a medium bowl. Beat on medium speed for 1 minute until combined. Then add the cream cheese and maple syrup, beat for 2 minutes until combined and creamy. Use as a frosting, dip, or enjoy it plain – however you like it best! Just be sure to cover any leftovers tightly and store in the refrigerator for up to 3 days.
Can I use natural peanut butter for frosting?
If you want to use natural peanut butter for frosting, there are a few things you need to keep in mind. First, make sure that the peanut butter is smooth – chunky peanut butter can be difficult to pipe and won’t give you the same consistent results as smooth peanut butter. Secondly, mix the natural peanut butter very well before adding it to the frosting – this will ensure that the oils are evenly distributed and won’t cause any problems when you’re trying to pipe the frosting. Following these tips should help you get great results with natural peanut butter frosting.
Why did my peanut butter frosting separate?
If your peanut butter frosting has separated, it’s likely because the ingredients were either too hot or too cold. Make sure you start with room-temperature butter that’s soft to the touch but not melting. Your peanut butter should also be at room temperature before making the frosting.
If your ingredients are too warm, the frosting will become runny and separated. If they’re too cold, the frosting will be thick and difficult to spread. Room temperature is key for getting a smooth, creamy frosting that isn’t too thin or too thick.
Why is my peanut butter frosting grainy?
There are a few reasons why your peanut butter frosting may be grainy. The most common reason is that you used unsifted powdered sugar. This type of sugar contains cornstarch, which can absorb the liquids in the mixture if it’s not ground properly. Once the liquids are absorbed, they will form small clumps that will make the icing grainy.
Another possible reason for grainy frosting is that you didn’t cream the butter and sugar together properly before adding the other ingredients. When you cream butter and sugar together, you’re essentially trapping air in the mixture. This air helps to create a smooth, creamy texture in your frosting. If you don’t cream the butter and sugar together properly, your frosting may end up being dense and gritty instead of light and fluffy.
Lastly, it’s possible that your frosting is grainy because you’ve added too much liquid to it. If this is the case, there’s not really anything you can do to fix it except start over with new ingredients. So next time, be careful not to add too much liquid all at once – add it slowly and stop when the desired consistency is reached.
How do you make peanut butter frosting without milk?
To make peanut butter frosting without milk, you’ll need 1 cup unsalted butter (2 sticks), 3/4 cup creamy peanut butter*, and 2 to 3 cups powdered sugar. First, cream the butter and peanut butter together until they’re light and fluffy. Then gradually add the powdered sugar until the frosting is the desired consistency. If it’s too thick, add a little bit of water; if it’s too thin, add more powdered sugar. That’s all there is to it!
*Note: You can use chunky peanut butter in this recipe, but the final product will have a slightly different texture.