PEANUT BUTTER LAYER CAKE WITH PEANUT BUTTER FROSTING
This recipe is for the peanut butter-obsessed. The cake itself is substantial but also tender. Be sure you don't skip the last 2 minutes of beating incorporating air into the butter-sugar-egg mixture makes the batter light. Spread a few tablespoons of raspberry jam on each cake layer along with the peanut butter for an easy PB&J upgrade!
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 12 to 14 servings
Number Of Ingredients 18
Steps:
- For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter two 9-inch round cake pans, and line the bottom of each with a round piece of parchment. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
- Beat the butter, brown sugar, peanut butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
- Evenly divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely. Invert each onto a cooling rack, and remove the parchment. (The cakes can be stored at room temperature, wrapped in plastic wrap, for 1 day.)
- For the buttercream: Bring a few inches of water to a boil in a saucepan large enough to hold the heatproof bowl of a stand mixer above the water.
- Whisk together the granulated sugar, egg whites and salt in the stand mixer bowl. Set the bowl above the boiling water, and whisk until the mixture is warm to the touch and the sugar has completely dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat at medium-high speed until cool and the whites hold stiff peaks, about 5 minutes. Beat in 3/4 cup of the peanut butter until smooth. Beat in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. Continue beating on medium-high speed until the buttercream thickens into stiff peaks. (The mixture at some point may appear to be very liquidy, but continue to beat.) Beat in the vanilla.
- To assemble: Slice each cake in half, for a total of 4 cake rounds. Spread the remaining 1/2 cup peanut butter on 3 of the rounds, dividing evenly. Put 1 round, peanut butter-side up, on a cake stand or serving platter, and spread about 3/4 cup of the buttercream on top, leaving about a 1/2-inch border all around. Repeat with 2 more layers of peanut-buttered cake and buttercream. Place the last cake round (without the peanut butter) on top. Frost the outside of the cake with the remaining buttercream. Refrigerate the cake until it sets up (this makes it possible to cut neat slices), at least 4 hours up to overnight. Sprinkle the top with peanut brittle before serving. Serve chilled or at room temperature.
EASY PEANUT BUTTER FROSTING RECIPE
This is a super easy peanut butter frosting recipe to make! It's light, creamy, and perfectly fluffy. Great for piping and for spreading on cakes or cupcakes. Try it with your favorite chocolate brownies, cakes, or cupcakes!
Provided by Sharon Lachendro - What The Fork Food Blog
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- 1. Add the butter and peanut butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until combined. Some little lumps of butter are ok. 2. Add 2 1/2 cups of the powdered sugar and mix on low speed until mostly combined. 3. Add the remaining sugar and the vanilla extract. Add half of the whipping cream. 4. Beat on low speed until the sugar is incorporated. Scrape down the bowl and add the remaining whipping cream. 5. Beat on low to incorporate the cream then slowly increase the speed to medium-high. Beat for 2 minutes. The frosting will be light and fluffy.
PEANUT BUTTER CREAM CHEESE FROSTING
YUM!!! This is an excellent frosting which incorporates two of my favorite things...peanut butter and cream cheese and it's also easy to make. I used it to frost a banana cake I made (recipe #50349-which is an excellent cake recipe) and it was soooo good! I found this recipe on another recipe website. I'm thinking it would also be great on chocolate cake.
Provided by Anita Harris
Categories Dessert
Time 10m
Yield 1 13x9 cake
Number Of Ingredients 5
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.
EASY PEANUT BUTTER FROSTING
Rich and delicious peanut butter frosting. Requires no beating and no cooking - just mix it up! Goes great with the chocolate mayo cake.
Provided by Trex
Categories Desserts Frostings and Icings
Time 6m
Yield 12
Number Of Ingredients 5
Steps:
- Combine confectioners' sugar, peanut butter, melted butter, milk, and vanilla extract in a large bowl. Mix with a wooden spoon until well-combined and smooth, 2 to 3 minutes.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 20.1 g, Cholesterol 15.7 mg, Fat 16.7 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 141.9 mg, Sugar 17.6 g
PEANUT BUTTER BUTTERCREAM FROSTING
Make homemade frosting with just a few ingredients and in just a few minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Stir together powdered sugar, vanilla and milk. Stir in peanut butter. Beat until smooth and spreadable.
Nutrition Facts : ServingSize 1 Serving
FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
EASY PEANUT BUTTER FROSTING
Steps:
- Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.
Nutrition Facts : ServingSize 1 Serving
EASY PEANUT BUTTER BUTTERCREAM FROSTING
This delectable frosting can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.
Provided by xpnsve
Categories Dessert
Time 5m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
CHOCOLATE PEANUT BUTTER FROSTING
Using a few basic ingredients, you can make this absolutely delicious and creamy chocolate peanut butter frosting. Tastes unbelievable on most cakes and cupcakes-- see above for inspiration!
Provided by Sally
Categories Dessert
Time 5m
Number Of Ingredients 7
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.
PEANUT BUTTERCREAM
All the flavour of peanut butter in a smooth buttercream - perfect for piping onto cupcakes, covering layer cakes, or filling biscuits and macarons.
Provided by Charlotte Oates
Time 5m
Number Of Ingredients 3
Steps:
- Put the butter (250g) and peanut butter (250g) into a large bowl and beat (by hand or using an electric mixer on a slow speed) until fully combined and soft.
- Add the icing sugar (250g) a tablespoon at a time and beat on a low speed until fully combined.
- Your buttercream is now ready to serve. If you find it's become a little soft then simply pop it into the fridge until it has firmed up a little.
Nutrition Facts : Calories 311 kcal, Carbohydrate 20.1 g, Protein 5.4 g, Fat 22.9 g, SaturatedFat 10.8 g, Fiber 1.5 g, Sugar 19 g, ServingSize 1 serving
PEANUT BUTTER FROSTING
A silky smooth but perfectly pipeable peanut butter frosting that's the perfect complement to any cake or cupcake. Also great for just eating by the spoonful!
Provided by Sam Merritt
Categories Frosting
Time 10m
Number Of Ingredients 6
Steps:
- Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.
- Gradually (about ⅓ cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined.
- Stir in vanilla extract and salt.
- With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.
- Spread or pipe frosting onto completely cooled cupcakes or cake.
Nutrition Facts : ServingSize 1 /12th batch, Calories 381 kcal, Carbohydrate 34 g, Protein 6 g, Fat 26 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 41 mg, Sodium 199 mg, Fiber 1 g, Sugar 32 g
PEANUT BUTTER FROSTING
Peanut butter frosting is a necessary recipe for every home baker. It's the creamiest and fluffiest peanut butter frosting you'll ever eat! It's a buttercream recipe that's heavy on the peanut butter flavor and it's absolutely perfect for your next chocolate cake. Reese's peanut butter cup cake, anyone?
Provided by Smells Like Home
Categories frostings | icings | fillings
Time 10m
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, place the peanut butter and butter. Sift the sugar into the bowl. Add the vanilla extract and salt.
- Starting on low and gradually increasing (to prevent the sugar from covering your kitchen) the speed to medium-high, beat the ingredients until light and fluffy, scraping the sides and bottom of the bowl as needed, about 2 to 3 minutes. Beat in the heavy whipping cream until it is fully incorporated, about 30 seconds.
EASY VANILLA BUTTERCREAM FROSTING
After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Diana Wilson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 10m
Yield About 3 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 40mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
BASIC BUTTERCREAM ICING
Steps:
- Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9- by 13-inch sheet cake or two 9-inch layers.
PEANUT BUTTER BUTTERCREAM FROSTING
This simple peanut butter buttercream frosting makes enough to frost a three- or four-layer cake. For peanut butter-lovers, this is the only frosting they need in their recipe boxes. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,
Nutrition Facts : Calories 318 calories, Fat 20g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
EASY PEANUT BUTTER FROSTING RECIPE
Ready in under 10 minutes, this salty-sweet frosting is perfect for spur-of-the-moment desserts. With it, you can turn a batch of fresh banana muffins into cupcakes, make snack-time sandwiches with graham crackers, or whip up a simple topping for brownies. While honey's a natural match for peanut butter, don't hesitate to try maple syrup or molasses instead; any sticky syrup will do-even Homemade Caramel, if you happen to have a batch on hand.
Provided by Stella Parks
Categories Dessert Condiments and Sauces Desserts Frosting Ingredient
Time 8m
Number Of Ingredients 6
Steps:
- Combine butter, peanut butter, honey, salt, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until creamy and pale, about 3 minutes, then reduce speed to low and sprinkle in powdered sugar, a little at a time. After the last addition, increase speed to medium and continue beating until creamy and light, about 3 minutes. Scrape bowl and beater with a flexible spatula, then continue beating a minute more. If you like, adjust to taste with more vanilla or salt. Use immediately. Frosted desserts will keep up to 1 week at room temperature.
Nutrition Facts : Calories 146 kcal, Carbohydrate 14 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, Sodium 63 mg, Sugar 13 g, Fat 10 g, ServingSize Makes 2 cups (about 15 ounces), UnsaturatedFat 0 g
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