Thursday, September 16, 2010

Peanut Butter Frosting

Great on brownies, in/on cupcakes, and (dont tell my kids) right off the spoon.

4 TBSP softened butter
1/2-2 c powdered sugar
1/4-1 c creamy peanut butter

In a medium bowl, whisk the butter and peanut butter until smooth and combined. Add in 1/2 c. sugar and continue to whisk until it resembles..... frosting. You may need to keep adding a little sugar at a time until it comes to the right consistency, and you have to really a strong fast whisk into it (or cheat and use the Kitchenaid with the whisk attachment).
As a cupcake filling: Put icing into a pastry bag with a wide tip (like the star). Poke the top of cooled cupcake with the tip and squeeze for a few seconds. You will need to put your finger over the hole for about 15-20 seconds while the frosting settles, and then frost the top right away to keep the filling in.
AMAZING when you fill chocolate cupcakes with peanut butter icing.

Yield is usually about 1-2 cups of frosting.

* This is one of my guessipes and a lot is usually done on sight and taste.

STAY TUNED FOR THE PEANUT BUTTER CAKE RECIPE (2 layer PB flavor cake, PB center icing, frosted in chocolate and decorated with peanut butter cups!!!)




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