Monday, February 21, 2011

Peanut Butter Icing

Are you mad at me? Are you sick of looking at the oatmeal chocolate chip cookies? Forgive me please for leaving you guys in the dark for so long! I really have no excuse!

I'll find my way back into your hearts with this super sweet treat! I just know I will! 

Nadya has been recovering...(Hey, that's my excuse for leaving you in the dark! I've been busy nursing her back to health.) Anyway, while she's been recovering she has had quite the sweet tooth. This girl wants cookies, ice cream, chocolate, etc

Her favorite treat these days just happens to be a chocolate cupcake with peanut butter icing. A great combination. There are tons of cupcake boutiques in the city and just about all of them offer this flavor. Some even use peanut butter alone for the icing. I'm on a mission to find the right peanut butter icing, my friends! I'm sorry to report this is not the one. (tears.) The flavor was just not working for me (nor was it working for the patient). I thought the cream cheese was too strong. Nadya really thought the little bit of salt ruined the flavor. Try it yourself or give me a better recipe! 

This might be the only time Martha has let me down. I'll be back with another recipe. I'll keep you posted.

Peanut Butter Frosting:
6 ounces cream cheese
1/3 cup confectioners' sugar
1/2 teaspoon salt
1 cup creamy peanut butter (not natural)
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream 

Beat cream cheese and confectioners' sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, and then fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)

1 comment:

  1. Hi Lynn! It's been a while! I was reading your blog and thought I would pass along these two peanut butter icing recipes for you to try. Maybe one of these are THE ONE!

    Hope all is well with you! -Steph (formerly of LL!)

    p.s. We just moved into a new place with an AMAZING kitchen! I love it!!

    --Peanut Butter Icing I--

    * 1/2 cup butter, softened
    * 1 cup creamy peanut butter
    * 3 tablespoons milk, or as needed
    * 2 cups confectioners' sugar


    1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

    -- Peanut Butter Icing II--


    * 1 cup powdered sugar
    * 3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)
    * 1/4 cup (1/2 stick) unsalted butter, room temperature
    * 1/4 teaspoon vanilla extract
    * 4 teaspoons (about) whipping cream (optional)

    For frosting:
    Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.

    Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)