Peanut Butter Cream Cheese Frosting
Peanut butter and cream cheese make a creamy and rich frosting. This is great as a frosting or a cake filling and it is easy to spread and pipe from a decorating bag. Make sure the cream cheese and butter are at room temperature before you begin,
Servings: 4 cups
Ingredients
- 8 ounces cream cheese softened
- 1 ½ cups creamy peanut butter
- 4 ounces butter softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups powdered sugar sifted
- 2 tablespoons whole milk
Instructions
- Combine the cream cheese, peanut butter and butter in a medium-size mixing bowl. Beat with an electric mixer on medium-high speed for 2 to 3 minutes or until smooth. Stop the mixer once or twice to scrape down the sides of the bowl.
- Add the vanilla and salt. Mix on medium speed for 1 minute. Scrape down the sides of the bowl.
- Add the powdered sugar and blend on low speed or by hand until the sugar is absorbed.
- Increase the speed to medium-high and blend 2 to 3 minutes until smooth. Stop the mixer partway through to scrape down the sides.
- If the buttercream is too thick, add up to 2 tablespoons of milk and beat well.
Notes
Soften ingredients first: Let the cream cheese and butter come to room temperature before mixing. If they’re too cold, the frosting will turn out lumpy.
Quick fix for butter: Grate cold butter with a cheese grater to help it soften faster.
Faster cream cheese softening: Cut cream cheese into small cubes and let it sit at room temp for about 15 minutes. Smaller cubes soften more quickly.
Avoid the sugar cloud: Stir powdered sugar in on low speed and gradually increase it. Starting on high speed will send sugar flying out of the bowl.
Nutrition
Serving: 1tablespoon | Calories: 86kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 69mg | Sugar: 4g
