Cooked Peanut Butter Frostingcins Recipes

PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,

PEANUT BUTTER FROSTING

Steps:

• Beat butters together with electric mixer, add sugar.
• If too thick, add a little milk.

BROWNIES WITH PEANUT BUTTER FUDGE FROSTING

Steps:

• Bake brownies according to package directions. Allow them to cool in the pan. Do not cut.
• In a medium saucepan over low heat, melt peanut butter chips and butter together, stirring frequently until smooth. Remove from heat and stir in the sweetened condensed milk. Spread evenly over the cooled brownies. Chill until set and cut into squares.

THE BEST PEANUT BUTTER FROSTING

Steps:

• Add 1 heaping cup of peanut butter, 1/2 cup of softened butter, and the vanilla to a mixing bowl. The butter should be "slightly softened" which means it is still cold but has warmed up enough so you can press your thumb down into the stick of butter.
• Mix the butter, peanut butter, and vanilla together until they are fully combined (about 2 minutes).
• Use a spatula to scrape the peanut butter mixture down from the sides of the bowl before moving on to the next step.
• In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar. If you don't have a food scale, measure 4 cups instead. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us.
• Pour the Powdered Sugar into the mixing bowl with the peanut butter mixture.
• Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds).
• Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting starts coming together. The frosting will be thick and crumbly.
• Taste your frosting. You are trying to determine how much milk you need to add and if it needs a little more vanilla extract. If it tastes great, no need to add more vanilla. Most likely the frosting will be too thick at this point. Start adding milk, a tablespoon at a time, and mix again to check the consistency. The amount of milk to add depends on the state of your frosting and sometimes the time of year (if it is a hot humid day, you might need to just a little bit of milk.)

COOKED PEANUT BUTTER FROSTING

Steps:

• Combine brown sugar, butter, cream, vanilla, and peanut butter in a large sauce pan. Bring to a boil over medium-high heat, stirring frequently. Remove from heat and add confectioners' sugar and mix well. Pour over a cooled cake and spread frosting quickly.

PEANUT BUTTER FROSTING

Steps:

• In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.

EASY PEANUT BUTTER FROSTING

Steps:

• Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.

COOKED PEANUT BUTTER FROSTING...CIN'S

Steps:

• 1. Combine the first 3-ingredients in a heavy saucepan.
• 2. Bring to a boil then cook for approx. 3 minutes.
• 3. Remove from the heat and place saucepan into a larger pan that has cold water in it.
• 4. Add the last 3-ingredients, and beat until mixture thickens to a consistency you can spread.
• 5. Makes enough for a 2-layer cake.
• 6. P.S. I have also cooked some bacon, pat off the grease and break into pieces, then add into this frosting...everything is better with bacon =;D This is for you Rose.

PEANUT BUTTER ICING RECIPE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
• Add peanut butter; mix well. Stir in COOL WHIP.

PEANUT BUTTER COOKIES (GRAIN FREE)

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix peanut butter, 1 cup plus 2 tablespoons honey, eggs, coconut flour, vanilla extract, and baking soda together in a large bowl until cookie dough is well-combined.
• Drop teaspoonfuls of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart.
• Bake in the preheated oven until golden, about 15 minutes. Use a fork to press a crisscross pattern into cookies immediately after removing from the oven.

PEANUT BUTTER FROSTING

Steps:

• Add the butter to your mixing bowl and cream until light and fluffy about 1-2 minutes.
• Add the powdered sugar 1/2 cup at a time, with the mixer off at first. Then mix on low speed until combined.
• Add in your heavy cream and vanilla extract, and mix on medium to high speed until incorporated.
• Add in the peanut butter then mix for 8 minutes until light and creamy. If not using immediately, store in a container in the refrigerator for 5 days until ready to use, mix again until light and fluffy.

GRANDMA'S PEANUT BUTTER ICING

Steps:

• Add together margarine, peanut butter and salt and stir until well mixed.
• Add in powdered sugar and coffee, blend well.
• Frost over cake or cupcakes.
• Enjoy!

COOKED PEANUT BUTTER ICING (FROSTING)

Steps:

• Combine the sugar, milk and corn syrup in a heavy saucepan.
• Bring to a boil and cook for about 3 minutes.
• Remove from heat and place the pan in a larger pan of cold water.
• Add the margarine, peanut butter, and vanilla flavoring.
• Beat until mixture thickens to a spreading consistency.

EASY PEANUT BUTTER FROSTING RECIPE

Steps:

• Combine butter, peanut butter, honey, salt, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until creamy and pale, about 3 minutes, then reduce speed to low and sprinkle in powdered sugar, a little at a time. After the last addition, increase speed to medium and continue beating until creamy and light, about 3 minutes. Scrape bowl and beater with a flexible spatula, then continue beating a minute more. If you like, adjust to taste with more vanilla or salt. Use immediately. Frosted desserts will keep up to 1 week at room temperature.

CREAMY PEANUT BUTTER ICING

Steps:

• Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners' sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.