Chocolate Peanut Butter Frosting
Ingredients
-
1
cup
unsalted butter, softened to room temperature
-
3 ½
cups
confectioners’ sugar
-
½
cup
unsweetened cocoa powder
-
3
tablespoons
heavy cream or milk
-
⅓
cup
creamy peanut butter
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
salt
Instructions
- Beat the softened butter on medium speed until creamy.
- Add confectioners’ sugar, cocoa powder, and milk; beat on low speed for 30 seconds.
- Incorporate peanut butter, vanilla extract, and salt; beat on medium-high speed for 2 minutes.
- Adjust consistency by adding more confectioners’ sugar if too thin or more cream/milk if too thick.
- Frost your cake or cupcakes as desired.
- Store any leftovers tightly covered in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition Facts (estimated)
Servings
12-16 cupcakes
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
2g
Sodium
100mg
Cholesterol
40mg
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