Best Peanut Butter Buttercream Frosting Recipes

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.,

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.

PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

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

PEANUT BUTTER AND JELLY CUPCAKES WITH PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Cream the granulated sugar and the butter until thoroughly mixed. Add the eggs one at a time. Add the oil and vanilla. Cream the batter until fluffy.
• Combine the flour, baking powder and salt in a separate bowl. Alternate mixing in the flour mixture and the buttermilk into the creamed mixture, until completely mixed. Distribute the batter into the cupcake liners. Bake the cupcakes, about 12 minutes.
• For the peanut butter buttercream: Mix the butter on high speed for 3 minutes. Add the vanilla flavoring on low speed. Slowly add the confectioners' sugar on low speed. Mix in the peanut butter.
• Grease a microwave-safe bowl with the shortening. Add the marshmallows and microwave on high for 30 second increments. Stir the marshmallows with a spatula between the time increments. Mix in the confectioners' sugar until the consistency you desire is reached. Shape the marshmallow mixture into the desired shape using your hands.
• Squirt the jelly filling into the center of each cupcake. Pipe the peanut butter buttercream in a ring onto the top of each cupcake. Fill the center of each peanut butter buttercream ring with more jelly filling. Place the chopped peanuts on the outside ring of the peanut butter buttercream. Garnish each cupcake with the marshmallow worms.

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.