00743 11 40 C 11 55. 007431 69 40 69 Chocolate cake with peanut butter frosting 47. This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
How to make a PEANUT BUTTER FROSTING that’s silky smooth but perfectly pipeable, it’s the perfect complement to any cake or cupcake. A silky smooth but perfectly pipeable peanut butter frosting that’s the perfect complement to any cake or cupcake. Also great for just eating by the spoonful! In the past, I would share cake or cupcake recipes and tag on my preferred complementary frosting, but I’m a big believer in choices. Well I wanted to have a good variety of options for you to choose from. And today I’m adding peanut butter frosting to the list. This recipe is super easy to make, and on Monday I’ll be sharing a very complementary and very dark chocolate cupcake recipe with you, but of course you can put it on whatever you want.
You can even just eat it by the spoonful, I know I did. Anyway, Peanut Butter Frosting requires just 6 ingredients to make. It’s smooth, creamy, and is great for piping on top of cupcakes or decorating a cake. A silky smooth but perfectly pipeable peanut butter frosting that’s the perfect complement to any cake or cupcake. The little peanut pieces will clog up your frosting tips in a second. This peanut butter frosting pipes very nicely as written.
How Much Cake Will this Peanut Butter Frosting Cover? Oh, and do you have any requests for other frosting recipes you’d like to see? I’m currently working on caramel but would love any suggestions that you have! Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined. Stir in vanilla extract and salt. With mixer on low-speed, add milk and stir until well-combined.
Gradually increase speed to high and beat for 30 seconds. Spread or pipe frosting onto completely cooled cupcakes or cake. Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. I wasn’t sure what I did wrong. I was afraid of adding too much powdered sugar and making it too sweet?
So I used Earth Balance, and otherwise followed the recipe exactly. How did you get yours to work out so well? Earth Balance is not butter so it will not behave like butter. You could get away with it in some recipes, but not when it’s a main ingredient. I’d suggest try again using the best quality butter you can find. Do you think this could be used with a chocolate hazelnut butter?