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 PEANUT BUTTER FROSTING
Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
GRANDMA'S CHOCOLATE PEANUT BUTTER FROSTING
My grandma used to frost her chocolate cakes with this frosting. All my cousins and I would gobble it up after Sunday dinners at Grammy and Pap's house. It is very rich!
Provided by My3Monkeys
Categories Dessert
Time 10m
Yield 1 enough for one cake
Number Of Ingredients 4
Steps:
- Stir together powdered sugar and cocoa powder.
- Mix in peanut butter and enough milk to make spreading consistency.
Nutrition Facts : Calories 2462.9, Fat 130.8, SaturatedFat 27.6, Sodium 1190.2, Carbohydrate 293, Fiber 17.3, Sugar 258.6, Protein 65.8
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.
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
GRANDMA'S PEANUT BUTTER ICING
This recipe is a little on the sweet side but it was one that my grandmother made for my mother when she was a little girl so I had to post it! It's an old recipe, so I had to guess as to how many servings it makes.
Provided by RecipeLove
Categories Dessert
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 81.8, Fat 3.7, SaturatedFat 0.7, Sodium 71.1, Carbohydrate 11.9, Fiber 0.2, Sugar 11.3, Protein 0.9
GIANT CHOCOLATE AND PEANUT BUTTER COOKIE
This shortbread is like a huge, sliceable Girl Scout cookie. (You're welcome!) An easy shortbread is topped with a layer of peanut butter frosting, blanketed with a thick chocolate glaze, then chilled until set. Brown sugar helps keep the shortbread soft, and coconut oil does the same for the chocolate coating, so the whole thing is easy to cut with a knife and eat with a fork. Be sure to use bar chocolate, not chips - which don't melt as evenly - so your chocolate glaze ends up shiny and smooth.
Provided by Erin Jeanne McDowell
Categories snack, cakes, cookies and bars, dessert
Time 50m
Yield One 9-inch cookie (about 12 servings)
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray.
- Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and mix to combine.
- Reduce the speed to low. Add the flour and salt and mix until evenly combined. Transfer the dough to the prepared pan and press into an even layer. Prick the shortbread all over with a fork.
- Bake until the shortbread is baked through, set and lightly golden, 22 to 26 minutes. Cool completely, and remove the outer ring from the springform pan. Place on a cooling rack set over a baking sheet.
- Wipe out the bowl of the mixer, and make the peanut butter filling: Using the paddle attachment, cream the butter, peanut butter and confectioners' sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and salt and mix to combine.
- Spread on top of the cooled shortbread, leaving it slightly more mounded in the center than at the edges. Transfer to the refrigerator while you make the glaze.
- Place a medium heat-safe bowl over a medium pot of simmering water. Add the chocolate, coconut oil and cream to the bowl and heat, stirring frequently, until the mixture is melted and fluid. (Alternatively, the mixture can be microwaved in a microwave-safe container in 15-second bursts, stirring after each burst until the mixture is fully melted.) Cool for 5 minutes.
- Pour the glaze over the cooled cookie, using a small offset spatula to help coat the edges evenly as needed. If necessary, you can collect the glaze that runs off the cookie onto the baking sheet and pour back over to glaze any missed spots.
- Once the cookie is fully glazed, use a large spatula to transfer it to a platter. Transfer to the refrigerator to chill completely for 45 minutes before slicing with a serrated knife and serving. Store, covered, at room temperature for up to 3 days.
PEANUT BUTTER FROSTING
If you like peanut butter you'll love this frosting, great on chocolate cakes but for a real peanut butter experience try it on a peanut butter cake. If you don't have cream, you may substitute milk.
Provided by Suzanne Stull
Categories Desserts Frostings and Icings
Time 15m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 33.2 g, Cholesterol 22 mg, Fat 15.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 6.5 g, Sodium 117.1 mg, Sugar 30.9 g
More about "grandmas chocolate peanut butter frosting recipes"
PEANUT BUTTER FROSTING • FOOD FOLKS AND FUN
From foodfolksandfun.net
CHOCOLATE PEANUT BUTTER FROSTING RECIPE - SOMETHING …
From somethingswanky.com
GRANDMA'S OLD-FASHIONED CHOCOLATE FROSTING RECIPE
From midgetmomma.com
EASY FLUFFY PEANUT BUTTER FROSTING (FROM SCRATCH) - SNAPPY …
From snappygourmet.com
OLD-FASHIONED PEANUT BUTTER ICING - SOUTHERN PLATE
From southernplate.com
THE BEST PEANUT BUTTER FROSTING - TWO SISTERS
From twosisterscrafting.com
DARK CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING (GLUTEN FREE)
From theheritagecook.com
CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING - JUST SO TASTY
From justsotasty.com
GRANDMA'S PEANUT BUTTER COOKIES | RECIPELION.COM
From recipelion.com
ULTIMATE PEANUT BUTTER CHOCOLATE MILKSHAKE - BLUE BOWL
From bluebowlrecipes.com
BEST PEANUT BUTTER NUTELLA COOKIES: CHEWY & RICH COOKIE RECIPE
From bakeitwithlove.com
OLD FASHIONED PEANUT BUTTER CAKE • DIVINE! - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING - THE BEST CAKE RECIPES
From thebestcakerecipes.com
ULTIMATE CHOCOLATE PEANUT BUTTER CUPCAKES - BAKER BY NATURE
From bakerbynature.com
PEANUT BUTTER HOT FUDGE SUNDAES RECIPE - NYT COOKING
From cooking.nytimes.com
CHOCOLATE PEANUT BUTTER STUFFED CUPCAKES STORY
From walkingonsunshinerecipes.com
PEANUT BUTTER FROSTING RECIPE - THE BEST EVER! | SUGAR & SOUL
From sugarandsoul.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love