Peanut Butter Frosting
Peanut butter makes delicate and deliciously rich frosting, not to mention an absolutely divine addition to chocolate and vanilla cupcakes (or, of course, peanut butter cupcakes). This one is always a hit with the kids.
Store frosting in an airtight container and refrigerate until ready to use or for up to 2 days. Let soften at room temperature before using.
This frosting can be prepared in a food processor with excellent results.
Regular peanut butter rather than natural-style peanut butter works best in this recipe.
Makes2 cups (500 mL), enough to frost 16 cupcakes
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, halal, kosher, soy free, tree nut free, vegetarian
Equipmentelectric mixer, food processor
Five Ingredients or LessYes
Taste and Texturecreamy, nutty, sweet
Type of Dishdessert, dip/spread
- 2 cups (500 mL) confectioner’s (icing) sugar
- ½ cup (125 mL) unsalted butter, at room temperature
- Pinch salt
- ½ cup (125 mL) creamy peanut butter
- 2 tbsp (25 mL) milk
In a bowl, using an electric mixer, beat together confectioner’s sugar, butter and salt until creamy. Add peanut butter, beating well. Add milk and beat until smooth and creamy.
Spread frosting on cooled cupcakes.
2005 Julie Hasson