Best Peanut Butter Icing Recipes

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
• 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. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. 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. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
• Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
• Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

CREAMY PEANUT BUTTER ICING

Steps:

• Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners' sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.

BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER-CREAM CHEESE ICING

Steps:

• Preheat the oven to 375°F. Butter and flour two 8-inch round cake pans.
• Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.
• Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips. Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.
• Peanut Butter-Cream Cheese Icing
• Cream the peanut butter and the cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.

BAREFOOT CONTESSA'S CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING

Steps:

• Preheat the oven to 350 degrees F.
• Line cupcake pans with paper liners.
• 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.
• Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
• In another bowl, sift together the flour, cocoa, baking soda, and salt.
• 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.
• Mix only until blended.
• Fold the batter with a rubber spatula to be sure it's completely blended.
• Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).
• Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• Peanut Butter Icing:.
• Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
• Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
• Add the cream and beat on high speed until the mixture is light and smooth.
• Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING

Steps:

• For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
• Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
• Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
• For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
• Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
• Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.

TRIPLE LAYER BANANA CAKE /W PEANUT BUTTER FUDGE ICING

Steps:

• 1. Cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into 3 greased and floured 9-inch round baking pans. Bake at 350^ for 25 to 30 minutes or until toothpick test is clean. Cool for 10 minutes in the pan, before removing from pan to wire racks to cool completely. --- Icing: In a large bowl, beat the peanut butter, butter and corn syrup until smooth. Beat in powdered sugar and enough milk to be of spreading consistency. Frost between layers and over sides and top of cake. Garnish around top edge of cake and center with a single row of nuts.

PEANUT BUTTER ICING RECIPE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
• Add peanut butter; mix well. Stir in COOL WHIP.

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER ICING

Steps:

• Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
• In 2-quart saucepan, heat butter, peanut butter and milk over medium-low heat, stirring constantly, until butter and peanut butter are melted. Heat to boiling; remove from heat. Stir in vanilla. Working quickly, add powdered sugar, 1 cup at a time, beating with whisk until incorporated and icing is smooth. Immediately spread icing over cake. Sprinkle with peanuts. Store loosely covered.

PEANUT BUTTER MUG CAKE WITH CHOCOLATE ICING AND POTATO CHIPS

Steps:

• Make the mug cake: Whisk the peanut butter, granulated sugar, flour, baking powder and egg together in a medium bowl and then transfer to a mug. Microwave on high until puffed and set, 60 to 70 seconds. Let cool for 5 minutes.
• Meanwhile, make the frosting: Mix the powdered sugar and chocolate syrup together until smooth.
• Spoon the frosting over the cake. Crush a few potato chips over the top and insert a few whole chips into the frosting. Eat immediately.

SPICY CINNAMON BROWNIES WITH SALTED PEANUT BUTTER ICING

Steps:

• For the brownies: Preheat the oven to 375 degrees F and grease a 9-by-13-inch nonstick baking pan with cooking spray.
• Melt the butter, chocolate, cinnamon, Aleppo pepper and chili powder together in the top of a double boiler or in the microwave (for 4 minutes). Stir with a rubber spatula until all the chocolate is melted. Remove from the heat and cool to room temperature.
• Combine the eggs, granulated sugar, brown sugar and vanilla paste in a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture becomes pale and pulls ribbons when the whisk is run through it, 2 to 3 minutes.
• Fold the melted chocolate into the egg mixture with a rubber spatula, gently stirring from bottom to top until the chocolate is fully incorporated. Add the salt to the cake flour, then fold half of the flour into the egg and chocolate mixture until thoroughly combined. Fold in the remaining flour.
• Pour the batter into the prepared baking pan making sure the batter is level and evenly spread in the pan. Bake until a cake tester comes out clean when placed in the center, 25 to 30 minutes. Let cool completely.
• For the icing: Combine the cream cheese, butter, peanut butter, confectioners' sugar and salt in a large bowl with an electric mixer for 2 minutes. Wipe down the sides and the bottom of the bowl with a rubber spatula.
• Spread the icing on top of the brownies in an even layer. Dust with cocoa powder, then cut and serve. Alternately, place the icing in a piping bag and pipe icing stars on top. Dust with cocoa powder, then cut and serve.

PEANUT BUTTER CHOCOLATE-CHIP CUPCAKES WITH CHOCOLATE ICING

Steps:

• In a bowl whisk together the flour, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter and beat in the egg and the vanilla. Beat in the flour mixture alternately with the milk, beating well after each addition, and stir in 1/2 cup of the chocolate chips. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
• In another bowl combine the remaining 3/4 cup chocolate chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.

COOKED PEANUT BUTTER ICING (FROSTING)

Steps:

• Combine the sugar, milk and corn syrup in a heavy saucepan.
• Bring to a boil and cook for about 3 minutes.
• Remove from heat and place the pan in a larger pan of cold water.
• Add the margarine, peanut butter, and vanilla flavoring.
• Beat until mixture thickens to a spreading consistency.

PEANUT BUTTER CAKE WITH CHOCOLATE-PEANUT BUTTER ICING

Steps:

• Preheat oven to 350°F. Grease and flour 2 9-inch-diameter cake pans with 1 3/4-inch-high sides. Prepare cake according to package directions, beating in 1/2 cup peanut butter. Divide between prepared pans. Bake until toothpick inserted into centers comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.
• Combine chocolate syrup and semisweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Place 1 cake layer on platter. Spread top with 1 1/2 cups icing. Top with second cake layer. Spread top and sides of cake evenly with remaining icing. Garnish with chopped peanuts. (Can be prepared up to 1 day ahead. Cover.) Cut into wedges and serve.

PEANUT BUTTER ICING / FROSTING FOR COOKIES

Steps:

• Measure everything into mixing bowl. You want a thick pasty frosting, so start with just a little milk, and add enough to get a spreadable consistency. Beat well with a fork. Add additional corn syrup or milk if needed.
• You can separate the icing into bowls and add different colors if desired.
• Spread on cookies with butter knife. Allow to dry for about an hour, longer if you used a heavy layer.

MAYO CAKE WITH PEANUT BUTTER ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Mix flour, 1 cup sugar, mayonnaise, water, cocoa powder, and baking soda together in a bowl until smooth; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
• Stir 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil and cook for 2 minutes. Remove saucepan from heat, add marshmallows, and stir to melt them completely into the mixture. Stir peanut butter and vanilla extract into marshmallow mixture until icing is smooth; pour over warm cake.

PEANUT BUTTER CUPCAKES WITH CHOCOLATE GANACHE ICING

Steps:

• Preparing the cupcakes:.
• Preheat oven to 375.
• Line a muffin tin with paper cups or spray with non-stick cooking spray.
• Cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
• Gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
• Add eggs one at a time, beating until incorporated.
• In a separate bowl, sift the flour, baking powder, and salt together.
• In three alternating batches, add the sifted ingredients and the milk to the batter.
• Scrape down the sides of the bowl in between additions.
• Beat until incorporated.
• Fill the paper cups until just below the rim.
• Place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
• Do not overbake, check after 15 minutes.
• Remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
• Preparing the icing:.
• Place the chocolate in a medium bowl and set aside.
• In a heavy 1 quart saucepan, using a wooden spoon, combine the cream, butter, and corn syrup and cook over medium heat until hot but not boiling (little beads will form on the sides of the pot).
• Pour the cream over the chocolate and stir until blended.
• Let the ganache cool for 15-20 minutes.
• One by one, carefully dip the top of each cupcake into the ganache.
• Let the excess ganache drip off before flipping the cupcakes to an upright position.
• If you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
• Remove, uncover and whip until creamy.

MOIST CHOCOLATE CAKE WITH PEANUT BUTTER ICING

Steps:

• 1. Heat oven to 350 degrees F. Coat a 9"X13" non-stick baking pan with cooking spray. Set aside.
• 2. Meanwhile, in a large bowl, combine the sugar, flour, cocoa, baking powder and salt. Mix well.
• 3. In a small bowl, combine the hot coffee and baking soda. Mix well and add to flour mixture in bowel. Add the milk, oil, eggs and vanilla.
• 4. Mix well by hand using a wire whisk. Mixture will be VERY thin .... almost like pancake batter.
• 5. Pour into prepared pan and bake for 30 minutes or until toothpick inserted in middle comes out clean. Let cool.
• 6. While cake is cooling, prepare the icing: In a medium size bowl, combine the melted butter, peanut butter, vanilla sugar and milk .... do not add all of the milk at once. Using your judgement as to how "spreadable" you want it. At this point you can add more confectioner's sugar for a stiffer icing or add more milk, in small increments, for a looser icing. Beat well by hand.
• 7. When cake is thoroughly cooled, spread icing on top.

BIRDKITTY'S PEANUT BUTTER ICING

Steps:

• Beat butter and peanut butter together in a bowl using an electric mixer until smooth and creamy; stir in milk and vanilla extract. Slowly beat confectioners' sugar into mixture until icing is fully mixed and thick. Store icing in the refrigerator.

APPLE CUPCAKES WITH PEANUT BUTTER ICING FOR DOGS

Steps:

• Preheat oven to 350 degrees.
• Lightly grease muffin tins.
• In a bowl, combine the applesauce, water, vanilla, egg, and honey.
• In another bowl, mix the four, baking powder.
• Slowly add wet to dry ingredients and mix thoroughly.
• Stir in apples.
• Pour in lightly greased muffin tins and bake about 30 minutes, or until toothpick inserted in center comes out clean.
• Cool muffins on a wire rack.
• When cool, frost them with the peanut butter and top each one with a small dog treat.

PEANUT BUTTER CAKE WITH FUDGE ICING

Steps:

• 1. Cake: Heat oven to 350^. Spray a 10-inch bundt pan with Bakers Joy or use oil then dust with flour.Set aside.
• 2. Place the peanut butter in your large mixer bowl, slowly add the water;beating on low until all the water has been added and the mixture is smooth. Next add the 3 eggs and beat to mix in until smooth. Now add the oil and mix to combine.
• 3. Stop the mixer and add the dry cake mix all at once, then on low beat until well blended. Then beat for 2 minutes on medium. Pour into prepared pan and bake for 50 minutes or until a toothpick inserted comes out clean.
• 4. Remove from oven and let set in pan for 10 minutes, then invert onto serving plate. Cool completely.
• 5. Icing: Melt butter over medium heat do not burn or brown. Remove from heat. Stir in cocoa until blended. Alternately add powdered sugar and milk, beating by hand until smooth and of spreading consistency. Add more milk; if needed. Stir in vanilla. Spread on cooled cake. Garnish cake as desired.