PEANUT BUTTER CREAM CHEESE FROSTING
Light, fluffy peanut butter cream cheese frosting recipe perfect for cakes and cupcakes
Provided by Heather Perine
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- In a stand mixer, fitted with a paddle attachment, cream the butter until smooth. Add in the cream cheese.
- Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
- Gradually beat in the confectioners' sugar until totally incorporated, increase the speed and then beat until smooth.
- Mix in the vanilla extract. Add in a pinch of salt. Mix until smooth and creamy.
- Add peanut butter and mix until smooth and creamy.
- Use immediately or store in the refrigerator for 4 days, or freeze for up to 2 months.
Nutrition Facts : Calories 1523 kcal, Carbohydrate 185 g, Protein 7 g, Fat 87 g, SaturatedFat 52 g, TransFat 2 g, Cholesterol 252 mg, Sodium 374 mg, Sugar 180 g, ServingSize 1 serving
PEANUT BUTTER CREAM CHEESE FROSTING
This peanut butter cream cheese frosting is so delicious and easy to make! We love it both as a filling and frosting for cakes and cupcakes!
Provided by Melissa Diamond
Number Of Ingredients 6
Steps:
- Cut the butter into slices and add to the bowl of your mixer. Mix on low to medium speed until the butter is softened and smooth. Add in the peanut butter and mix until blended.
- Cut the softened cream cheese into pieces and add to the butter and peanut butter mixture, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
- Increase mixing speed to medium and mix until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
PEANUT BUTTER CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING
Provided by The SouthernPlate Staff
Number Of Ingredients 11
Steps:
- Place sugar, butter, peanut butter and eggs in a mixing bowl and mix up with an electric mixer until well combined and smooth.
- Mix self-rising flour with baking soda. Add flour to wet mixture alternately with the buttermilk.
- Bake in three layer cake pans at 350 for about 35 minutes. Allow to cool ten minutes in pan before turning out to cool completely.
CREAM CHEESE PEANUT BUTTER FROSTING
Use this frosting on chocolate cake for an unbelievable treat.
Provided by Lisa Whittick
Categories Desserts Frostings and Icings
Time 10m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 17 g, Cholesterol 18.9 mg, Fat 19.4 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 6.7 g, Sodium 170.7 mg, Sugar 13.9 g
PEANUT BUTTER CREAM CHEESE FROSTING
YUM!!! This is an excellent frosting which incorporates two of my favorite things...peanut butter and cream cheese and it's also easy to make. I used it to frost a banana cake I made (recipe #50349-which is an excellent cake recipe) and it was soooo good! I found this recipe on another recipe website. I'm thinking it would also be great on chocolate cake.
Provided by Anita Harris
Categories Dessert
Time 10m
Yield 1 13x9 cake
Number Of Ingredients 5
Steps:
- Mix together cream cheese and peanut butter with mixer until smooth.
- Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency.
- (I used only 3 cups powdered sugar and 2-3 tbsp. of milk).
- Spread on cooled cake.
CHOCOLATE-PEANUT BUTTER CAKE WITH CREAM CHEESE AND BUTTERFINGER FROSTING
A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.
Categories Cake Mixer Chocolate Nut Dessert Bake Kid-Friendly Cream Cheese Peanut Birthday Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 24
Steps:
- For filling:
- Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
- For cake:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
- Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
- For frosting:
- Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
- Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
- Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.
PEANUT BUTTER CAKE W/ PB CREAM CHEESE FROSTING
Thea, this one's for you!! Someone in the "Looking for.." group asked about Peanut Butter Cake and I knew I had one so I got out my recipe box from my grandma and started looking. I haven't made this in years but OMG is is heaven on a plate. It is moist, rich, sweet but not too overwhelming in any of those categories. This cake is truly a treat. You will impress anyone and everyone with this recipe. I have fond memories of making it with my grandma. I can almost smell her kitchen now while it baked. The trick was keeping everyone out of it until after dinner. Grandma and I included!
Provided by Annette W. @greeneyez
Categories Cakes
Number Of Ingredients 26
Steps:
- Preheat oven to 350°. Bring the butter, peanut butter and water to a boil. Stir until well mixed and remove from heat.
- Sift flour, granulated sugar, baking powder, baking soda and cinnamon into a separate bowl. Add brown sugar.
- Mix together dry ingredients and boiled mixture. Stir until blended, then add buttermilk, eggs and vanilla.
- Pour into a well prepared 9x13 cake pan and bake for 30-45 minutes. The time will vary based on oven temperature and age of ovens. Start with 30 and then check with a tooth pick in the center of cake.
- While cake is baking, prepare Peanut Butter Cream Cheese Frosting with a mixer, beat the cream cheese until smooth. Then add the butter and beat until both are incorporated. Add the peanut butter and mix. With the mixer on low, add the powdered sugar and vanilla extract and beat until smooth. Add the last two tablespoons of peanut butter and fold in with a spatula. This will give the frosting a pretty, marbled look. Frost the cake when cool. Enjoy!
- If you're making Peanut Butter Icing instead, over medium heat, blend peanut butter, milk, vanilla and butter. Once mixed well, remove from heat. Add powdered sugar and stir until well blended. Spread over warm cake and Enjoy!
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