Peanut Butter Icing Recipes

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.)

PEANUT BUTTER FROSTING

Steps:

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

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

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:

• In a large bowl or stand mixer fitted with a paddle attachment, cream the butters together and scrape down the sides of the bowl.
• Add the powdered sugar one cup at a time, alternating with tablespoons of heavy cream.
• Add in the vanilla and whip on medium-high speed for 2-3 minutes until frosting is light and fluffy.

EASY PEANUT BUTTER FROSTING

Steps:

• Combine confectioners' sugar, peanut butter, melted butter, milk, and vanilla extract in a large bowl. Mix with a wooden spoon until well-combined and smooth, 2 to 3 minutes.

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.

CREAM CHEESE PEANUT BUTTER FROSTING

Steps:

• Whip peanut butter, cream cheese, confectioners' sugar, brown sugar, and butter together in a mixing bowl until creamy. Mix in milk, a few drops at a time, until desired consistency is reached.

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
• Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
• Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

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 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.

LIGHTER PEANUT BUTTER FROSTING

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat together powdered peanut butter, milk, and 1/4 cup confectioners' sugar until well combined. Add butter; beat on high until smooth, about 2 minutes. Add vanilla, salt, and remaining 3 1/2 cups confectioners' sugar; starting on low speed and gradually increasing to medium-high, beat until fluffy. Use immediately, or store in an airtight container in refrigerator up to 1 week. Return to room temperature and beat until smooth before using.

FLUFFY PEANUT BUTTER FROSTING

Steps:

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

PEANUT BUTTER FROSTING

Steps:

• Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.
• Gradually (about ⅓ cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined.
• Stir in vanilla extract and salt.
• With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.
• Spread or pipe frosting onto completely cooled cupcakes or cake.

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.