Peanut Butter Cake W Pb Cream Cheese Frosting Food

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 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!

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 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.

BUTTERFINGER BANANA CAKE W/ PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside.
• In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla.
• In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans.
• Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.
• To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.
• To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired!
• Makes 10 servings.

PEANUT BUTTER WHIPPED CREAM FROSTING

Steps:

• In a large bowl, beat cream, confectioners' sugar and peanut butter until stiff peaks form.

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.

PEANUT BUTTER FROSTING

Steps:

• Beat butters together with electric mixer, add sugar.
• If too thick, add a little milk.