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 :-)
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