Peanut Butter Chocolate Buttercream Frosting Food

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.,

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 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.

PEANUT BUTTER CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In large mixing bowl whip together the Crisco and butter for 7 minutes on high until completely blended and light and fluffy.
• Add the cocoa powder and peanut butter, beat for for another 7 minutes on high, scrape bowl often.
• Add vanilla and beat for another 7 minutes.
• Add the confectioner's sugar and beat for another 7 minutes.
• The frosting should be light and fluffy and hold its shape well. If needed add more confectioner's sugar or if too dry and stiff, add a tablespoon of cream as needed to get the consistency you need.
• This is enough frosting to frost 1 9x13 cake, 24 cupcakes or 2 - 9-inch round layered cake.

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.

CHOCOLATE PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• Mix powdered sugar and peanut butter in medium bowl.
• Stir in vanilla, milk and chocolate.
• Beat until smooth and spreadable (start with 1/4 cup of milk and add a bit more if you need to).
• Frosts 13x9-inch cake.

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.

EASY PEANUT BUTTER BUTTERCREAM FROSTING

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 BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• Stir together powdered sugar, vanilla and milk. Stir in peanut butter. Beat until smooth and spreadable.