Not too sweet...this is the one!
This awesome peanut butter frosting is great for brownies, cupcakes, or even as a filling for a cake. It's not too sweet like a buttercream. Primarily peanut butter (natural peanut butter NOT recommended ) and only uses 1 cup of icing sugar.
This recipe makes a stuffed full decorating bag of icing. I topped 2 whole pans of brownies with the frosting. I think I will make it to fill a chocolate layer cake next. Then cover the cake with a thin layer of the frosting...AND THEN...cover the whole thing with ganache! Yes! That needs to happen!
As some of you may know, I am not a fan of overly sweet buttercream. It has its place in the world - decorating and holding stiffer designs etc, but in general I prefer nice light frosting so you can eat lots of it and still not have sore teeth. Or a stomachache.
Peanut butter is of course known to be a perfect pairing for chocolate. Other options to use this versatile icing would be vanilla, hazelnut, banana, oatmeal bars, coconut. I mean really - unless you are allergic - peanuts go with everything!
This frosting gets fairly stiff in the fridge. It probably won't hold up to intricate piping designs, but a 1M piping tip makes a lovely swirl. You can stiffen it with a bit more icing sugar if needed, or a bit more cream if you find it too stiff. I also used whipping cream in this recipe, but you can use a heavy cream if that's what you have.
Give this recipe a try! I hope you enjoy it!
Peanut Butter Frosting
Ingredients
5 tbsps room temp butter
1 cup creamy peanut butter
1 cup icing sugar (sifted)
1/3 cup whipped or heavy cream
1 tsp vanilla
1/4 tsp salt
Directions
Cream butter for 2 minutes using beaters
On low, add peanut butter, icing sugar, cream, vanilla and salt to bowl.
Turn up speed on beaters and whip for another 3 mins until creamy and ready to use.
Makes 1 super full bag of frosting. Enough for a dozen cupcakes, a thin layer on a 9x13 sheet cake, as a filling for a small cake, or for a couple pans of brownies.
Enjoy!