I love frosting, who doesn’t? Since I’ve started blogging again (because I have some time) I’m going to start posting the recipes for things I’m making during COVID as of now. There will definitely be repeats on recipes. So far I’ve made rose-flavored blondies, pretzels, bagels, a kitchen sink banana bread, galette, madeleines, macarons, sandwich bread, and these cupcakes.
Thought it would be good to share this frosting recipe. To be honest, I don’t really like American frosting because I find it cloyingly sweet, but I do my best to temper the sugar with butter. My preferred frosting is French buttercream. I’ll post a recipe for that frosting next time.
Peanut Butter Frosting
- 1/2 – 3/4 cup butter softened. I know that’s weird, I’ll explain why below
- 1 ish cup creamy peanut butter
- Splash of vanilla paste (or extract)
- Confectioners sugar
Yeah. I know the measurements are sort of…loose. I don’t really measure when I make frosting, I seriously make it to taste
- To a mixer with a paddle attachment, add 1/2 cup butter, peanut butter, vanilla and let it blend together
- I add 1 cup of confectioner’s sugar then add a splash of milk to thin it out. I add 1/4 cup of sugar at a time until it has the sweetness I like and continued to add milk until it’s the consistency I like. If it gets too sweet I add more butter, hence the additional 1/4, to cut the sugar and bring more richness to the party
- When the flavor, sweetness, consistency, etc is where I want it, I whip this on high for…oh I don’t know…5-10 minutes. Sometimes I literally leave it on high and do some dishes then come back. I’ve never let it go longer than 10 minutes.