“It’s JUST RIGHT!”, exclaimed my peanut butter loving son in law! “This Peanut Butter Frosting with Cream Cheese has the perfect amount of flavor! It’s not too much or too little, It’s PERFECT!”
Peanut Butter Cream Cheese Frosting
Light, Fluffy and that sweet unmistakable taste of peanut butter icing is the perfect topping for your cake, your cupcakes (or even just to dip your chocolate bar in!).
You’ll want to use this as a peanut butter filling for chocolate cakes too! But honestly, it’s perfect on this peanut butter cake!
Besides, this is so easy and so fast, you’ll never believe that you whipped it up in just minutes!
This works GREAT on the Peanut butter cake!
This would be so good as an icing on The Chocolate Cake Too!
“This Peanut Butter Cream Cheese Frosting has the perfect amount of flavor! It’s not too much or too little, It’s PERFECT!” ~ son in law
You Won’t Believe How Easy It Is!
- Throw all the ingredients in a stand mixer or in a large bowl to mix with your hand mixer.
- Mix it up!
- If you want it thinner, just add small dabs of milk by the Tbs full until it is as thin as you prefer.
Here’s What You’ll Need:
- Peanut Butter – only use creamy for this peanut butter frosting with cream cheese. The crunchy kind is too lumpy to be a beautiful masterpiece when you are done.
- Cream Cheese – You’ll want to use a name brand smooth and flavorful cream cheese. I would stick with Philadelphia Brand or Aldi Brand (Aldi Brand is my favorite, I think it has the most flavor).
- Powdered Sugar – this adds the bulk of the frosting and also the sweetness.
- Milk – This thins the frosting down to the consistency you prefer.
Tips and Tricks
- To be fair, although I said above that you can just throw it all in the mixer (and you can), it really works best if you add the powdered sugar one cup full at a time. It makes less of a sugary poofy cloud.
- If your frosting isn’t as thick as you want it, just add more powdered sugar.
- The point of the milk is to thin the frosting. Only add it by the tablespoon full and then mix for at least 20-30 seconds before you decide to add more or not. The milk part can be tricky.
- The dab of vanilla takes the bright edge off of the peanut butter and you definitely want to leave that in the recipe.
- Use smooth not crunchy peanut butter.
- I find that mixing this on slower speeds is really best for a creamy and smooth frosting.
- If you are a peanut butter flavor enthusiast, you might enjoy this peanut butter article from Savveur, it’s pretty interesting!
Frequently Asked Questions (FAQ’s)
It’s fine to let this sit out after you frost it until dinner time if it is within 2 hours but it’s best to refrigerate after two hours.
Why yes, it is! See? You can do it!
It will keep in the refrigerator up to 5 days. Be sure to allow it to come to room temperature before applying to your cake.
If you have already applied it to the cake, then yes, you can freeze it. If you freeze it for applying later, it does work but doesn’t seem like the same consistency. Allow it to come to room temperature and then give it a good mix in the mixer. You may need to add a touch of milk or powdered sugar to get the consistency you desire.
This icing works best with yellow cake, peanut butter cake, white cake or chocolate cake!
Related Posts
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Peanut Butter Frosting with Cream Cheese
Ingredients
- 8 Tbs Butter
- 1 Cup Peanut Butter
- 4 oz Cream Cheese
- 2 Cups Powdered Sugar
- 1 tsp vanilla extract
- 4 Tbs Milk only as needed to thin frosting for your purpose
Instructions
- Add butter, peanut butter and cream cheese to the bowl of a stand mixer and beat on low until combined.
- Add the powdered sugar by the 1/4 cup full while beating slowly.
- Add the vanilla extract
- Check the thickness of the frosting. Add milk by the 1 Tbs full to thin the frosting to the desired consistency.
- Spread onto your cooled cake.
Notes
- Be sure to use room temperature butter or the frosting will not make correctly.
- Use good quality ingredients as there are only a few and each shines in this recipe.
- Use a smooth peanut butter not crunchy.
- To be fair, although I said in the article that you can just throw it all in the mixer (and you can), it really works best if you add the powdered sugar one cup full at a time. It makes less of a sugary poofy cloud.
- If your frosting isn’t as thick as you want it, just add more powdered sugar.
- The point of the milk is to thin the frosting. Only add it by the tablespoon full and then mix for at least 20-30 seconds before you decide to add more or not. The milk part can be tricky.
- The dab of vanilla takes the bright edge off of the peanut butter and you definitely want to leave that in the recipe.
- Use smooth not crunchy peanut butter.
- I find that mixing this on slower speeds is really best for a creamy and smooth frosting.
Nutrition
I tried to tell a friend this earlier this week. I didn’t have the verse though and I wish I had.
Luke 16:10
One who is faithful in a very little is also faithful in much, and one who is dishonest in a very little is also dishonest in much
Wendi J Spraker
Saturday 20th of March 2021
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