Kathleens Peanut Butter Icing Recipes

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.

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.

KATHLEEN'S PEANUT BUTTER ICING

Steps:

• 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.

KATHLEEN'S PEANUT BUTTER FROSTING (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Put sugar, peanut butter, butter, vanilla and salt in mixer. Mix on medium low until creamy, scraping with spatula as you work.
• Add the cream and beat on high until the mixture is light and smooth.

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.

PEANUT BUTTER ICING

Steps:

• Cream peanut butter and honey.
• Add salt and blend.
• Add cream and sugar alternately, a little at a time, until used up.
• Add vanilla; mix until smooth.
• Will frost two (8 or 9-inch) layers.

PEANUT BUTTER ICING

Steps:

• Mix icing sugar and 1/4 cup of milk.
• Add vanilla.
• Mix well until smooth.
• Add peanut butter.
• If consistency is stiff, add additional milk accordingly.

PEANUT BUTTER ICING

Steps:

• Cream together first 2 ingredients together.
• Blend in icing sugar alternately with milk.
• Beat until creamy.
• Spread on a cooled cake.
• Enjoy!