Cream Cheese Peanut Butter Frosting Food

CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
• With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
• Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

PEANUT BUTTER CREAM PIE

Steps:

• Whip the cream cheese until soft and fluffy. Beat in the sugar and peanut butter.
• Fold whipped topping into the peanut butter mixture. Pour filling into the pie shell. Sprinkle pie with chopped peanuts. Chill until firm.

PEANUT BUTTER BUTTERCREAM

Steps:

• In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Add the peanut butter and mix until blended.
• Gradually add the powdered sugar alternately with the milk. Add vanilla. Mix on medium speed 4 to 5 minutes until smooth.
• ***Peanut butter brands labeled "Natural" that I have tried do not work as well with this recipe because the consistency isn't as smooth & creamy. I've used Jif & Peter Pan (Creamy) with good results!

DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
• Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
• Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
• Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
• Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
• Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
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PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Mix together cream cheese and peanut butter with mixer until smooth.
• Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency.
• (I used only 3 cups powdered sugar and 2-3 tbsp. of milk).
• Spread on cooled cake.

FLUFFY CREAM CHEESE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, beat the cream cheese, peanut butter, powdered sugar (start with 1 cup, adding more if needed for a frosting consistancy), butter and vanilla; beat until smooth.
• Fold in whipped cream.
• Gently spoon on cake.
• (frosts two 13x9" cakes) YUMMY!

PEANUT BUTTER CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• 1 Mix together cream cheese and peanut butter with mixer until smooth. 2 Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency. 3(I used only 3 cups powdered sugar and 2-3 tbsp. of milk). 4 Spread on cooled cake.

CREAM CHEESE PEANUT BUTTER FROSTING

Steps:

• Whip peanut butter, cream cheese, confectioners' sugar, brown sugar, and butter together in a mixing bowl until creamy. Mix in milk, a few drops at a time, until desired consistency is reached.

PEANUT BUTTER CAKE W/ PB CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Bring the butter, peanut butter and water to a boil. Stir until well mixed and remove from heat.
• Sift flour, granulated sugar, baking powder, baking soda and cinnamon into a separate bowl. Add brown sugar.
• Mix together dry ingredients and boiled mixture. Stir until blended, then add buttermilk, eggs and vanilla.
• Pour into a well prepared 9x13 cake pan and bake for 30-45 minutes. The time will vary based on oven temperature and age of ovens. Start with 30 and then check with a tooth pick in the center of cake.
• While cake is baking, prepare Peanut Butter Cream Cheese Frosting with a mixer, beat the cream cheese until smooth. Then add the butter and beat until both are incorporated. Add the peanut butter and mix. With the mixer on low, add the powdered sugar and vanilla extract and beat until smooth. Add the last two tablespoons of peanut butter and fold in with a spatula. This will give the frosting a pretty, marbled look. Frost the cake when cool. Enjoy!
• If you're making Peanut Butter Icing instead, over medium heat, blend peanut butter, milk, vanilla and butter. Once mixed well, remove from heat. Add powdered sugar and stir until well blended. Spread over warm cake and Enjoy!

PEANUT BUTTER AND CREAM CHEESE SPREAD

Steps:

• Mix cream cheese and peanut butter together in a medium bowl with electric mixer, until smooth.
• Note: this keeps well in fridge for up to a week.

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Cut the butter into slices and add to the bowl of your mixer. Mix on low to medium speed until the butter is softened and smooth. Add in the peanut butter and mix until blended.
• Cut the softened cream cheese into pieces and add to the butter and peanut butter mixture, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
• Increase mixing speed to medium and mix until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

CREAM CHEESE FROSTING

Steps:

• Make sure all your ingredients are at room temperature, this is so important to making sure you frosting doesn't seperate.
• Add the butter to the bowl of your stand mixer or a large bowl if you're using a hand mixer.
• Whip on medium speed for about 3-5 minutes until light, fluffy and doubled in volume.
• Add the room temperature cream cheese to the whipped butter. It's important to use full fat cream cheese here, not light or spreadable as these will lead to a really soupy liquid frosting that wont hold it's shape, plus it won't taste near as good!
• Whip the butter and cream cheese for another few minutes until combined and light and fluffy. Make sure to scrape down the sides of the mixing bowl a few times just to make sure everything is evenly combined.
• Add the first half of the powdered sugar and whip on low speed for about a minute until the sugar has been incorporated.
• Add the second half of the sugar mix again until fully incorporated and the frosting is light and fluffy.
• At this point you can add any flavourings you would like. Depending what I'm serving the frosting with I will add vanilla essence but most of the time I prefer the frosting without.
• Before using the frosting place it into the fridge for 30 minutes just to let it firm up and settle from all of the whipping.

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat together butter and cream cheese till smooth and creamy, around 2-3 minutes.
• Add the peanut butter and mix till smooth.
• Start adding the powdered sugar in parts with the mixer on low speed. Increase the speed after every addition till all sugar is well incorporated.
• Add in the vanilla (optional) and heavy cream and mix till smooth.
• Frost your favorite chocolate cake with this peanut butter cream cheese frosting!

CREAM CHEESE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well. Mix in the peanut butter.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
• Drop the dough by tablespoonfuls onto the prepared pans. Use a fork to make a crosshatch pattern on top of the cookies.* If desired, sprinkle the top of each cookie with a pinch of sanding sugar.
• Bake 12 to 15 minutes, or until the cookies are lightly browned. Cool on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• In a large bowl1 or stand mixer fitted with a paddle attachment, cream the butter, cream cheese, and peanut butter together, scraping down the sides of the bowl as needed.
• Add the powdered sugar one cup at a time, alternating with tablespoons of heavy cream.2
• Add in the vanilla and whip on medium-high speed for 2 to 3 minutes until frosting is light and fluffy.

CREAM CHEESE PEANUT BUTTER FROSTING

Steps:

• In a large bowl using a mixer beat together the peanut butter, cream cheese, brown sugar and butter.
• Next slowly beat in the powdered sugar, until everything is well blended.
• Frost cake, cupcakes, or cookies as desired. Enjoy!

PEANUT BUTTER FROSTING WITH CREAM CHEESE

Steps:

• 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.

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Beat PB, whipping cream, vanilla and cream cheese in medium bowl on medium speed until fluffy.
• Gradually beat in powdered sugar on low speed until smooth.

SOUR CREAM CHOCOLATE CAKE WITH CREAM CHEESE PEANUT BUTTER FROSTI

Steps:

• For the cake:
• Preheat the oven to 350 degrees.
• Generously butter the bottom and sides of three 8" round cake pans. Trace the bottom of the pans onto parchment paper with a pencil and then cut out the circles. Place the paper in the bottom of each pan and butter the paper.
• Whisk together all dry ingredients in a large bowl.
• Add the oil and sour cream and whisk to combine. Gradually add in the water, whisking to combine thoroughly. Add the vinegar and vanilla and whisk again to combine.
• Whisk in the eggs and beat until well-blended. Scrape the bowl several times to make sure everything is thoroughly combined.
• Using a one cup measuring scoop, divide the batter evenly between the three cake pans.
• Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out almost clean with just crumbs.
• Remove from the oven and let the cake cool in the pans for 20 minutes or so.
• Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. Once they are completely cool, wrap in saran wrap and freeze for a couple hours before assembling the cake.
• Frosting:.
• In a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy.
• Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often. Continue to beat on medium speed for an additional 3-4 minutes, or until the frosting is light and fluffy.
• Add the peanut butter and beat until thoroughly blended.
• To frost the cake, place one layer flat side up on a serving plate or stand. Spread about 2/3 cup of the Peanut Butter Frosting evenly over the top. Place the second layer on top and repeat. Place the last layer on top and frost the top and sides with all but about 1/2 a cup of the remaining frosting.
• With this cake, it is a good idea to make a crumb coat with the first layer of frosting. Basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through. Then you are going to chill the assembled cake again (I just placed mine back in the freezer for half an hour or so) before you add the last bit of frosting. Use the remaining bit of frosting to create a smooth final coating.
• Once the cake is fully frosted, chill it again, to make sure the Peanut Butter Frosting is completely set before drizzling it with the Chocolate Peanut Butter Glaze.
• The more set the first frosting is, the better the drip effect that will be created by the final glaze.
• Glaze:.
• In a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. Cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth.
• Remove from the heat and whisk in the half and half, beating until smooth again. Use while still warm.
• To decorate with the Chocolate Peanut Butter Glaze, simply pour the chocolate glaze over the top of the cake. Using a large metal spatula , spread it evenly across the top of the cake just to the edges, so that it will create drips down the sides of the cake. Refrigerate uncovered for at least 30 minutes prior to serving.
• Remove the cake about one hour before serving and let it rest at room temperature.

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Using a stand mixer or a large mixing bowl combine the cream cheese and peanut butter. Blend until well combined and creamy.
• Add in the vanilla extract and heavy cream and mix.
• Gradually add in the confectioners sugar until your frosting reaches the desired consistency.

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• In a stand mixer, fitted with a paddle attachment, cream the butter until smooth. Add in the cream cheese.
• Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
• Gradually beat in the confectioners' sugar until totally incorporated, increase the speed and then beat until smooth.
• Mix in the vanilla extract. Add in a pinch of salt. Mix until smooth and creamy.
• Add peanut butter and mix until smooth and creamy.
• Use immediately or store in the refrigerator for 4 days, or freeze for up to 2 months.

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Combine the cream cheese, peanut butter and butter in a medium-size mixing bowl. Beat with an electric mixer on medium-high speed for 2 to 3 minutes or until smooth. Stop the mixer once or twice to scrape down the sides of the bowl.
• Add the vanilla and salt. Mix on medium speed for 1 minute. Scrape down the sides of the bowl.
• Add the powdered sugar and blend on low speed or by hand until the sugar is absorbed.
• Increase the speed to medium-high and blend 2 to 3 minutes until smooth. Stop the mixer partway through to scrape down the sides.
• If the buttercream is too thick, add up to 2 tablespoons of milk and beat well.

CREAM CHEESE PEANUT BUTTER FROSTING

Steps:

• Whip peanut butter, cream cheese, confectioners' sugar, brown sugar, and butter together in a mixing bowl until creamy. Mix in milk, a few drops at a time, until desired consistency is reached.

CREAM CHEESE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, beat all the ingredients, except the milk, together until smooth.
• Beat in the milk, a little at a time, until you reach the right consistency for frosting.
• Frost your chosen item.

AMAZING PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Beat Cream Cheese, Butter, and Peanut Butter - Using an electric mixer and a large bowl, beat together the cream cheese, butter, and peanut butter. Beat the mixture at medium speed until the ingredients become smooth and creamy.
• Add the Confectioners' Sugar - Slowly add in the confectioners' sugar on low speed using the mixer. Beat the frosting until fully, combined. The mixture will be thick, but also smooth and creamy. Use a rubber spatula to regularly scrape down the sides of the bowl to ensure it is fully mixed.
• Decorate Your Baked Goods - Use a piping bag or serrated knife to decorate your baked goods. Refrigerate any leftover frosting.