If you have been looking for a great peanut butter frosting recipe (PBB) then look no further! Here is my ALL TIME favorite and easy-to-make "PBB" frosting recipe.
It has a great texture - fluffy, smooth, and creamy... It's not too peanut butter-y and still not too sweet.
My PBB frosting can be paired with both sweet and savory treats, and I think that's the main reason why I like it soooo much.
On cakes, I like pairing it with a second frosting - like my dark chocolate frosting - or my strawberry preserve cake filling - just to add another dimension of flavor ;-) It is great on it's own.
The mixing possibilities are endless and you will want to try it on many baked treats (so don't forget to Pin this).
To name a few ideas...
It tastes great on yellow cake, chocolate cake or banana cake; even brownies (best on cake style), peanut butter cookie cups, and it's also a wonderful filling for chocolate whoopie pies.
I recently used this fluffy frosting on my peanut butter chocolate cake (the one sporting the chocolate skull and iced roses below) and most recently, I frosted my cake-style-brownies with this PBB (also shared below).
This skull cake is a yellow cake filled with my dark chocolate frosting (also used as a nest for the skull), frosted with this article's dreamy peanut butter frosting and topped with a chocolate ganache drip.
The skull is a hollow chocolate that was made with tempered chocolate and a chocolate mold; the roses were made with royal icing.
If you're looking to make your own signature treat with this PBB frosting it compliments chocolate, fruit, butter based and salty treats.
In reference to secondary flavor combos, it pairs well with vanilla, dark chocolate, butter, banana, and/or honey; with fruit fillings - think peanut butter and jelly; and textured toppings such as pretzels and other nuts.
2 cups softened Butter (2 sticks)
1 cup Reduced Fat Peanut Butter (I like Jiff)
3 Tbspn Heavy Whipping Cream
4 cups Powdered Sugar sifted
1 Tbspn Pure Vanilla Extract
1 tspn Salt
CREAM butter and peanut butter together
ADD Vanilla and Salt
ALTERNATING between the two, slowly beat in the powdered sugar and heavy cream. (On a medium* setting, Add about 1 cup of sugar and beat, then add 1 tbspn cream and beat, repeat process until all is used.)
*All mixers are not created equal. If the sugar is flying everywhere, turn the setting down and add less sugar at a time.
~ Use butter, do NOT use margarine;
~ Soften the butter by leaving it out overnight, do NOT microwave it;
~ Use reduced fat peanut butter or the texture and taste will be off.
~ Sift the powdered sugar AFTER measuring.
This makes a medium consistency frosting.
I hope you enjoyed this recipe! Please share your thoughts below :-)
I love Royal Icing!
Royal Icing is used to decorate cakes, cut-out sugar cookies, and cutout shortbread cookies. (It hardens so you can stack your decorated cookies.)
Royal Icing is ALSO used to make:
Piped decorations that harden completely, which can be saved ALMOST forever, in an airtight container, to be used later on cakes (such as flowers).
Royal Icing is also used to make Royal Icing Transfers and Intricate Piping on Cakes which I will discuss in a later post.
(It is not used to cover a cake and is nothing like buttercream frosting.)
(Royal Icing is my favorite icing to work with.)
Now I am sure you see that learning how to make the perfect Royal Icing is a necessity for cake and cookie decorators.
So let's get to business...
First, I want to say I love royal icing because it is versatile and because you can create make-ahead decorations.
If you tried decorating cut-out sugar cookies with buttercream frosting then I am sure you felt like it wasn't coming out right when you were decorating....(soft sugar cookies are different, I will talk about that in another post too)... that's because decorators do not use buttercream on decorated cookies, they use royal icing.
Royal Icing is not like buttercream, at all. The consistency, flavor and piping skills are very different.
I guess the best way to describe it is to say reminds me of marshmallows. It's light, fluffy and sweet.
I've heard complaints that meringue powder seems pricey, but it goes A LOOONNGGG way and lasts a long time, if you plan on learning cake or cookie decorating, it's worth every penny.
I used to make my own meringue from egg whites but recently switched to the meringue powder - it's so much easier, faster and has less chances for mistakes.
Get my cut-out sugar cookie recipe > here <
3 Tbspn Meringue Powder
5 Tbspn warm Water
4 cups Powdered Sugar (about 1 pound)
In a large bowl beat all ingredients on a medium speed for about 10 minutes (SET A TIMER!) until STIFF PEAKS are formed. The icing will seem "too thick" while you are beating, it's supposed to - do NOT add more water - just keep beating.
VOILA - THAT'S IT!
*All measurements are leveled (NOT heaping).
*Use all grease-free tools (glass or stainless steal).
*Use an electric mixer, do not hand mix.
*SET A TIMER when beating! You should beat for at least 10 minutes.
* This will make a STIFF consistency.
*If you want a thinner consistency, for decorating or flooding sugar cookies, thin your icing by adding more water - ONE DROP AT A TIME! A little goes a long way. (The thinning process is done AFTER making the stiff consistency.) >Learn more about thinning royal icing here.<
*Once made, keep bowl covered with a wet paper towel to prevent crusting.
*Once in piping bags, keep the tips covered with a wet paper towel to prevent the ends from crusting.
*This icing is best when used immediately.
*Store made icing (that has not been colored) in an air tight container in the freezer for up to 2 weeks - when ready to use, thaw to room temperature then mix for about 1 minute.
This is what "STIFF PEAKS" look like:
This picture shows stiff royal icing.
Thank you for reading, I hope you enjoyed this post!
Please share your comments and questions below ;-)
Have you ever had a meringue cookie? If not, YOU ARE MISSING OUT!
Meringue cookies are heavenly and addicting. When I make meringue cookies I cannot help but to sneak tastes before and after I bake them. They're light, fluffy, delicate and melt in your mouth; I like to call them cotton candy bites.
The nice thing about meringues is that you can pipe them however you would like. You can make big swirls like you would on top of cupcakes, heart shapes, rosettes, or french swirls... you get the idea. Here I used a large star tip and below I used a large open tip (plain circle).
Whether you are a beginner or looking for a simple vanilla meringue, your search is over, this is the recipe you want ;-)
MERINGUE COOKIE TIPS
Don't rush it. Expect to have the beater on for ~ 10 minutes.
Use an electric hand mixer or electric stand up mixer - the wisk or beater attachments will work.
Do not use tools or bowls that have any fat products or grease residue. (Glass and stainless steal bowls are highly recommended.)
Yes, you use granulated sugar.
SERIOUSLY, gradually add very small amounts of sugar at a time. The meringue mixture should feel silky smooth when rubbed between your fingers; if it's gritty then you added the sugar too quickly.
Use room temperature egg whites.
Do not use egg whites that have any bits of egg yolk.
3 large Egg Whites
3/4 cups of Granulated Sugar
1 tspn Pure Vanilla Extract
1/4 tspn Cream of Tarter
1/8 tspn Salt
Preheat your oven to 215 degrees F.
Beat egg whites until frothy (when it looks like lots of bubbles).
Beat in Vanilla Extract, Salt and Cream of Tarter.
Put the mixer setting on medium-high.
SLOWLY and GRADUALLY beat in sugar until fully incorporated (this should take about 10 minutes).
You will know you are done with the mixture has turned white and fluffy and holds "STIFF PEAKS" (like the top of a Hershey Kiss).
Now you can fold in gel food coloring with a spatula or stripe your bag (how I made colorful stripes on my cookies),
Fill your piping bag and pipe your kisses onto cookie sheets lined with parchment paper.
Bake your meringues for 60 - 90 minutes, depending on the size you made. (The meringue should not brown. The outside should feel dry to the touch and it should easily peel off the paper- if it doesn't they need to keep baking.)
Allow your meringue cookies to cool completely before enjoying.
*Store in an air tight container at room temperature for up to 3 days.
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