Chocolate Peanut Butter Frosting 2 Food

CHOCOLATE-PEANUT BUTTER FROSTING

Steps:

• In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
• Blend in the vanilla and add 3 Tbsp.
• of the milk until well blended.
• Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.

FLUFFY PEANUT BUTTER FROSTING

Steps:

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

CHOCOLATE-PEANUT BUTTER FROSTING

Steps:

• Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
• Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
• Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

PEANUT BUTTER CHOCOLATE FROSTING

Steps:

• Gather the ingredients.
• In a medium microwave-safe bowl, combine the chocolate chips and peanut butter .
• Microwave on medium power for 2 minutes.
• Remove the bowl from the microwave oven and stir until the chocolate chips are melted and the mixture is smooth and creamy.
• You may need to microwave for an additional 30 to 50 seconds on medium power to fully melt all the chips.
• Use immediately on brownies, bar cookies, cupcakes, and bundt cakes.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• Mix together crisco, coco, salt and vanilla.
• Then stir in milk.
• Add the peanut butter.
• Mix together well.
• Add con.
• sugar one cup at a time.
• Use more milk if needed.
• Is better if it is thick.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.
• Frost your cake, cupcake, or confection however you'd like. In the pictured cupcakes, I piped a basic tall swirl using (affiliate link) Ateco 849 piping tip.
• Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• In a microwave safe bowl, melt the peanut butter and frosting together for one minute.
• Stir and heat for one more minute.
• Line a 9x9 baking pan with parchment paper. Pour mixture into a prepared 9x9 glass baking pan.
• Smooth, then refrigerate fudge until hard.
• It will take About an hour.
• Remove from pan, and cut into bite size pieces. Enjoy!

CHOCOLATE PEANUT BUTTER FROSTING RECIPE

Steps:

• Use the paddle attachment of a stand mixer to beat together the butter and peanut butter until mixed well.
• Add 4 cups of the powdered sugar, one cup at a time and mixing well in between each addition. Add a tablespoon or two of milk as needed to keep the consistency smooth and creamy.
• Mix in the cocoa powder and vanilla.
• At this point do a taste test. If needed add the remaining 1/2 cup sugar to taste. Also add any remaining milk to achieve desired consistency.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.