I don't always watch the Food Network, but when I do, I'm watching Barefoot Contessa.
I just looove Mrs.Ina.
What I love most about her, is the simplicity of her food. You know when you're watching the Food Network, and you're following along and you're like "Oh yeah.. I can do this.. I can make this." and then out of no where, they hit you with an ingredient like 1 cup of Spanish lemon water.
(My attempt at thinking of a random ingredient just failed)
That's the best I've got, but you guys know what I mean.
(My attempt at thinking of a random ingredient just failed)
That's the best I've got, but you guys know what I mean.
I don't know about you, but I'm super intimidated by recipes that require a lot of ingredients, or recipes that require ingredients that I have never heard of.
So, if you're like me and you're like "yeah, no" when you see a lengthy ingredient list or a confusing recipe, then you're going to LOVE this peanut butter icing recipe.
This is a lick-the-bowl, forget the cupcake just give me the icing recipe.
This is a lick-the-bowl, forget the cupcake just give me the icing recipe.
I'm not kiddin'.
This is Ina's recipe, so to view it from her page, here it is.
This is Ina's recipe, so to view it from her page, here it is.
You can put this icing on anything, but I've only used it on cupcakes.
No matter what I make this icing for, I always have people asking me for the recipe, so I hope that it turns out as well for you and your friends!
- - - INGREDIENTS - - -
- 1 cup of powdered sugar
- 1 cup of peanut butter
- 5 TBS unsalted room temp. butter
- 3/4 teaspoon of vanilla extract
- 1/3 cup of heavy cream
- - - INSTRUCTIONS - - -
- In a bowl mix your powdered sugar, peanut butter, and room temp. butter with an electric mixer.
- Once you have that mixed, add your vanilla extract and heavy cream.
- Last, mix everything together until it is all combined and smooth.
To ice my cupcakes, I just fill a zip-loc bag with icing,
and then do a little swirly motion on top of my cupcakes.
and then do a little swirly motion on top of my cupcakes.
Mmmmm..
If you like cupcakes, and you like peanut butter, then you just must try this icing next time you bake!
If you like cupcakes, and you like peanut butter, then you just must try this icing next time you bake!
I hosted my BFF's baby shower last year, and ofcourse, I had to make this icing!
Here it is in all of it's peanut buttery, sunshiny glory.
Here it is in all of it's peanut buttery, sunshiny glory.
And here is my sweet Raven and I taking a typical baby shower picture.
If you try out this recipe, please let me know how it turns out for you!
It is inevitably scrumptious!
It is inevitably scrumptious!
XOXOXO.
Hi ... love your blog and I wanted to let you know I tried out the PB Frosting from this recipe and it was delicious. I have another recipe that used way more butter and I found it kind of separating when it was mixed, it didn't get a nice smooth texture like yours does. I used mine on homemade chocolate nut brownies and they were gone before anyone could blink an eye. Thanks for sharing.
ReplyDeleteI'm thinking of making your frosting for cupcakes. Do you think the frosting can be piped onto the cupcakes and still hold it's shape without drooping?
ReplyDeleteHey Julie! I think that you would be able to pipe it no problem! I've never had a problem with drooping, even when it was just 'piped' out of a ziploc😉
DeleteI just finished making your frosting, I have tried 2 other recipes and yours is by far the best. I also put mine on the cupcakes with a plastic sandwich bag and then dipped them in melted chocolate. The frosting went on very nicely and held it's shape. My husband who isn't a big frosting fan really liked it. Thanks for sharing this recipe.
ReplyDeleteHello! I wanted to let you know, after about a year of using this recipe found on your blog, that we absolutely love it! My daughter uses it frequently to make her chocolate chip cookie dough/peanut butter cupcakes - they are always a hit and she even makes some extra cash selling them to her classmates at school! I appreciate your post! Thanks!
ReplyDeleteI would like to use this recipe to frost Chocolate Sugar Cookies. Does this frosting harden? Would it be okay for frosting cookies?
ReplyDeleteHi Kiki! It holds its shape really well, but doesn't harden like cookie icing normally would. I bet that if you added a tablespoon or so of flour it would thicken up for you!💗
ReplyDeleteThanks so much! I will try that.
DeleteInstead of flour, use more powdered sugar. It makes it more stiff and you don't pull down the sweetness. The way this is made currently it is Gluten free from what I can tell. Especially if you pay close attention to the ingredients and get gluten free PB! Just a suggestion... :) Thanks for your recipe! I'm going to make my friend a white cake with PB frosting and I think this is the recipe I am going to try.
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ReplyDeleteDoes this icing have to be refrigerated? I am sending Mason jar "cup cakes" in the mail and wanted to use this.
ReplyDeleteDoes this icing have to be refrigerated?
ReplyDeleteIs there any other options if I don't have heavy cream? Im not much of a baker..I have all ingredients but that.
ReplyDeleteIs there any other options if I don't have heavy cream? Im not much of a baker..I have all ingredients but that.
ReplyDelete