Peanut Butter Frosting Recipes
I didn’t remember how much I loved peanut butter frosting until I tasted a chocolate peanut butter cake recently. I then remembered that chocolate cake with peanut butter frosting used to be my favorite and we would order it from Hershey’s bakery. That Hershey’s! In Pennsylvania.
One of the frostings is really a peanut butter confection that is dense and loaded with peanut butter flavor.
The other frosting I use for most recipes is fluffier and has added heavy cream.
I’ve come to believe now that both recipes are necessary to have in your peanut butter arsenal. The thicker one packs a lot more peanut flavor and is dense. I can see this as the filling between cakes, or on top of chocolate brownies. You can smear it over your favorites but you cannot pipe it. It’s a half cup peanut butter, one cup confectioner’s sugar and 4 tablespoons of butter. The ratio of peanut butter to butter is 2 to one.
My Favorite of the Peanut Butter Frosting Recipes
My favorite peanut butter recipe has the same 2 to 1 ratio, but has more confectioner’s sugar and the addition of heavy cream. It’s easy to pipe and easy to fill, which I’m going to show you in the next post. It has more whip to it and is perfect for the top of the cake or cupcake.
Keep in mind that when you pipe frosting, you use more. I had ample frosting to top 12 cupcakes with a little bit left over, when I piped the frosting.
If you look at the picture, you’ll see Oxo’s Decorating Tool which is a great way to pipe. (no bag needed). It comes complete with two couplers, four tips, large and small offering much versatility.
The type of peanut butter you choose to use does matter. I found a very smooth peanut butter that was simply roasted peanuts and sea salt. Some have added sugar and some have added oil to make them smoother. You’ll have to adjust accordingly.
Some of the peanut butters that you have to stir have a thicker texture, which is okay, but tiny particles show up in your frosting. The “no stir” peanut butters often have added oils.
Keep in mind that peanut butter frosting is very personal. Some people like it creamier and you can achieve that by adding more butter to peanut butter ratio. I’ve included some other peanut butter recipes that are a little different from my favorite, but that doesn’t mean they aren’t worthy.
Peanut Butter Frosting Recipes from Around the Web
This peanut butter frosting from Joy the Baker uses equal amounts of butter to peanut butter, a ratio of 1 to 1.
This peanut butter frosting from Eazy Peazy Meals has a ratio of peanut butter to butter 3 to 1, which you might think is very thick, but it looks fluffy.
I’ve used a ratio of peanut butter to butter 2 to 1, which puts me right in the middle, but that doesn’t mean I’ll always stick to it. There are days I’ll add in a little more butter or confectioner’s sugar, depending on the mood I’m in and what I’m looking for. So play around. Find the ratio that satisfies you. I use more confectioner’s sugar than most, but I smooth it out with some heavy cream. I like the texture this creates.
I used this frosting to fill chocolate cupcakes. You can see that here.
More Frosting Recipes from Spinach Tiger
Two Peanut Butter Frosting Recipes You Need to Have
- Peanut Butter Frosting Number 1
- 1/2 cup unsalted butter softened
- 1 cup peanut butter see notes
- 1 teaspoon vanilla
- 3 cups confectioner's sugar sifted
- 4 tablespoons heavy cream more if needed.
Peanut Butter Frosting Number 2 thicker
- 1/2 cup peanut butter
- 1 cup confectioner's sugar
- 4 tablespoons butter
- Beat together butter and peanut butter, until it is completely smooth.
- Add vanilla. Mix well.
- Add 3 cups of sifted confectioner's sugar, one cup at a time, mixing well.
- Add in tablespoons of heavy cream a tablespoon at a time.
- If you need to thicken the frosting, you can add in a little more confectioner's sugar.
- Keep refrigerated until use; however, allow to come to room temperature before applying.
Peanut Butter Frosting Number 2
- Mix all together. Makes sure peanut butter and butter are soft and at room temperature.
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