CHOCOLATE PEANUT BUTTER FROSTING
Using a few basic ingredients, you can make this absolutely delicious and creamy chocolate peanut butter frosting. Tastes unbelievable on most cakes and cupcakes-- see above for inspiration!
Provided by Sally
Categories Dessert
Time 5m
Number Of Ingredients 7
Steps:
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.
- Frost your cake, cupcake, or confection however you'd like. In the pictured cupcakes, I piped a basic tall swirl using (affiliate link) Ateco 849 piping tip.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
CHOCOLATE-PEANUT BUTTER FROSTING
When spread on yellow cake or cupcakes, dessert becomes reminiscent of Tasty Kake's Kandy Kakes:) Yummy! But for those who dote on rich and intensely flavored bites, spread this on peanut butter or chocolate cakes:)
Provided by JamesDeansGirl
Categories Dessert
Time 12m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
- Blend in the vanilla and add 3 Tbsp.
- of the milk until well blended.
- Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.
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.
CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield 14 to 15 cupcakes
Number Of Ingredients 20
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 two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one 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 (one 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 the 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.
CREAMY PEANUT BUTTER ICING
A creamy, no-cook peanut butter icing. Perfect on chocolate cake! Should be enough to ice 24 cupcakes or 1 cake.
Provided by DSPTina
Categories Desserts Frostings and Icings
Time 10m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 22 g, Cholesterol 20.5 mg, Fat 10.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.5 g, Sodium 80.4 mg, Sugar 21.1 g
FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
CHOCOLATE PEANUT BUTTER FROSTING
Make and share this chocolate peanut butter frosting recipe from Food.com.
Provided by cat5376
Categories Dessert
Time 15m
Yield 1 sheet cake, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together crisco, coco, salt and vanilla.
- Then stir in milk.
- Add the peanut butter.
- Mix together well.
- Add con.
- sugar one cup at a time.
- Use more milk if needed.
- Is better if it is thick.
CHOCOLATE PEANUT BUTTER FROSTING (VEGAN)
YUMMY!! If your not able to find vegan powdered sugar than you can make your own with your vegan/organic sugar. Just mix 1 cup sugar & 1 tablespoons cornstarch and either process in blender, food processor, coffee grinder or mill in soymilk machine (just depends on your machines & what you can get away with). Blend until a powder forms & VOILA!!
Provided by Mindelicious
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Melt the chocolate in a double boiler and then let cool a bit but not so it starts to harden again.
- Add the other ingredients and blend until well mixed.
CHOCOLATE PEANUT BUTTER FROSTING
Chocolate and peanut butter what a wonderful combination just the right flavor and texture for a delicious frosting.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 3 cups (approx)
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the half and half cream and the cocoa powder; bring to a light boil, stirring constantly.
- Remove from the heat.
- Add in the remaining ingredients; beat at medium speed.
Nutrition Facts : Calories 1118.4, Fat 46.1, SaturatedFat 24.4, Cholesterol 92.4, Sodium 332.2, Carbohydrate 178.9, Fiber 3.7, Sugar 168.8, Protein 8
CHOCOLATE PEANUT BUTTER BUTTERCREAM FROSTING
Make and share this Chocolate Peanut Butter Buttercream Frosting recipe from Food.com.
Provided by These hands can cook
Categories Dessert
Time 5m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Mix powdered sugar and peanut butter in medium bowl.
- Stir in vanilla, milk and chocolate.
- Beat until smooth and spreadable (start with 1/4 cup of milk and add a bit more if you need to).
- Frosts 13x9-inch cake.
Nutrition Facts : Calories 150.3, Fat 5.7, SaturatedFat 2.4, Cholesterol 0.5, Sodium 28.1, Carbohydrate 25.3, Fiber 1.2, Sugar 22.6, Protein 2.2
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