#PEANUT BUTTER CREAM CHEESE ICING RECIPE HOW TO#
How to Make Peanut Butter Cream Cheese Icing: Whole milk if you have it on hand otherwise, reduced-fat milk will work. Even if you use salted butter and peanut butter, an extra pinch of salt will enhance the flavors. A bottle of vanilla extract will last for several recipes. Pure vanilla extract is an expensive ingredient but you only need a small amount to make a big difference in flavor. Use the kind of butter that comes in sticks. Do not use the spreadable tub of margarine or butter. It may go without saying but don’t use crunchy peanut butter to make frosting. If you use natural peanut butter, it will still work but the texture will not be as smooth and creamy as a true buttercream. Use regular peanut butter (the stuff that has sugar and hydrogenated fat). Don’t use the stuff that comes in a tub that stays soft and spreadable all the time. Use the kind of cream cheese that comes in a block. It is important that this ingredient is soft. This will help the ingredients combine well and give you a smooth frosting without any cream cheese clumps. To do this, leave it sitting on the counter for a few hours before making the frosting (if you’re short on time, keep reading to learn how to soften butter and cream cheese quickly!). The Ingredients:įor the most delicious peanut butter cream cheese frosting, make sure the cream cheese, peanut butter, and butter are all at room temperature. The peanut butter blends nicely into the cream cheese, and the frosting still turns out whipped and light even though there is no heavy cream involved. It’s hard to beat a classic cream cheese frosting– it’s creamy and rich with a bold peanut butter flavor and it’s not overly sweet.Ĭream cheese and peanut butter are essentially the base of our peanut butter cream cheese frosting, which works really well because it gives the frosting that necessary creaminess without being too nutty or buttery. Why Peanut Butter Frosting with Cream Cheese? Tips for Softening Butter and Cream Cheese:.How to Make Peanut Butter Cream Cheese Icing:.Why Peanut Butter Frosting with Cream Cheese?.Add the cream and beat on high speed until the mixture is light and smooth. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.įrost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Fold the batter with a rubber spatula to be sure it's completely blended.ĭivide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). 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. In another bowl, sift together the flour, cocoa, baking soda, and salt. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. 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.
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