Peanut Butter Cake With Maple 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 BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. Set aside.
• In a medium bowl, whisk together flour, baking powder, soda and salt. Set aside.
• In the bowl of an electric stand mixer fitted with a paddle attachment, cream together peanut butter, butter and sugars until fluffy, about 3 minutes.
• Add eggs, one at a time, beating at medium speed for 1 minute between each addition. Stop mixer and scrape down the sides of the bowl as necessary.
• With the mixer on low speed, add half of the flour mixture to the butter mixture. Slowly add all of the buttermilk. When the batter just starts to come together, add the remaining flour mixture, beating on low speed until the mixture just starts to come together. Remove the bowl from the mixer and finish incorporating the ingredients with a spatula. (This will prevent you from over-mixing, thus keeping your cake from getting tough!)
• Divide batter between the prepared pans. If you're an uber-nerd (like me) and have a kitchen scale, you can use it to make sure they are of even weights. Bake for 30-45 minutes, rotating pans as needed halfway through to ensure even baking, or until a cake tester inserted in the cake comes out clean.
• Allow cakes to cool in the pans for 10 minutes before inverting onto wire racks. Cool completely before frosting.
• Cake will last, wrapped, in the refrigerator for up to 4 days.
• Place cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat for about 1 minute, ensuring that it is soft and pliable. Scrape down the sides of the bowl and add the butter. Beat the butter and cream cheese on medium speed for 1 minute until thoroughly combined.
• add 1/3 cup of the peanut butter to the bowl. Beat for 30 seconds on medium speed until well combined. With the mixer on low, add the salt and powdered sugar, followed by the vanilla. Once everything is almost incorporated, turn the mixer to medium speed and beat until all of the powdered sugar has disappeared and mixture is velvety soft, scraping down the sides of the bowl as needed.
• If using immediately, add in the last 2 tablespoons of peanut butter and fold in with a spatula, leaving streaks of peanut butter throughout. Use immediately to frost cakes or cupcakes.
• If storing for later use, spoon into an airtight container, add peanut butter, swirl into the frosting and store in the fridge until ready to use. Bring to room temperature before frosting cakes or cupcakes.
• Frosting will last, in an airtight container, in the refrigerator for up to 7 days.

PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,

PEANUT BUTTER CAKE WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Grease an 8-inch square or 9-inch round cake pan.
• Whisk together flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in peanut butter and vanilla.
• Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined.
• Spread batter evenly in prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Place pan on a wire rack to cool completely.
• Using an electric mixer on medium speed, beat butter, cream cheese, and maple syrup until thoroughly combined. Gradually add confectioners' sugar, and mix until smooth.
• Spread frosting over top of cooled cake.

MICHIGAN MAPLE PEANUT BUTTER SHEET CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
• Sift white sugar and flour together in a bowl.
• Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
• Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet.
• Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack.
• Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely.
• Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of 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 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.

MAPLE CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.