Best 14 Peanut Butter Frosting For Brownies Recipes

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Are you looking for a luxurious and decadent frosting to take your brownies to the next level? Look no further than peanut butter frosting! This rich and creamy frosting is made with just a few simple ingredients and can be whipped up in no time. Whether you're a seasoned baker or a beginner in the kitchen, this recipe will guide you through the process of creating the perfect peanut butter frosting for your brownies. Get ready to indulge in a delightful combination of chocolate and peanut butter that will satisfy your sweet tooth and leave you craving for more.

Let's cook with our recipes!

BROWNIES WITH PEANUT BUTTER FROSTING



Brownies with Peanut Butter Frosting image

Super Rich & Decadent Chocolate Brownies with Peanut Butter Frosting. The BEST brownie you will ever have!

Provided by Kelley Simmons

Categories     Dessert

Time 40m

Number Of Ingredients 18

10 tablespoons unsalted butter (cubed)
¾ cup granulated sugar
½ cup light brown sugar
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 tablespoon instant coffee granules
½ teaspoon baking powder
2 large eggs (cold)
2 teaspoons vanilla extract
⅔ cup all purpose flour
½ cup chocolate chunks or chocolate chips
walnuts (if desired)
1/2 cup 1 stick unsalted butter, softened
3/4 cup creamy peanut butter
2 1/4 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
1/4 cup semi sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside.Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
  • Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down.
  • Stir in the eggs and vanilla and mix until batter has a nice sheen to it.
  • Fold in the flour and chocolate chunks or chips and stir until combined. (Do not over mix)
  • Pour the batter into the prepared pan and bake for 20-25 minutes or until the top is set and a toothpick comes out clean.
  • Cool completely and lift out the aluminum foil or parchment paper.Frost with peanut butter frosting and drizzle with melted chocolate.
  • Cut into 9 brownies and serve.
  • In a stand mixer with the paddle attachment cream butter and peanut butter until light and fluffy, 2-3 minutes.
  • Add in powdered sugar, milk and vanilla and mix until smooth and lump free.
  • Set aside until you are ready to frost your brownies.
  • Melt chocolate in a small saucepan or in the microwave in 15 second intervals until melted.Pour the chocolate into a small ziplock bag and cut a small snip in the corner off of the bag.Set aside until you are ready to drizzle your brownies.

Nutrition Facts : Calories 707 kcal, Carbohydrate 84 g, Protein 10 g, Fat 40 g, SaturatedFat 20 g, Cholesterol 99 mg, Sodium 349 mg, Fiber 5 g, Sugar 68 g, ServingSize 1 serving

PEANUT BUTTER FROSTING FOR BROWNIES



Peanut Butter Frosting for Brownies image

Make and share this Peanut Butter Frosting for Brownies recipe from Food.com.

Provided by KarsynnsMom

Categories     Dessert

Time 6m

Yield 1 Batch of Icing, 15 serving(s)

Number Of Ingredients 4

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Steps:

  • Prepare brownies according to box or brownie recipe, and let cool completely.
  • Mix icing ingredients together with an electric mixer until well creamed together.
  • Spread on brownies, or whatever dessert you like!

SPICY CINNAMON BROWNIES WITH SALTED PEANUT BUTTER ICING



Spicy Cinnamon Brownies with Salted Peanut Butter Icing image

Provided by Amanda Freitag

Categories     dessert

Time 2h20m

Yield 12 large or 24 small brownies

Number Of Ingredients 18

Nonstick cooking spray, for greasing the baking pan
12 ounces (3 sticks) unsalted butter
10 ounces dark chocolate, chopped (or dark chocolate pistoles)
2 teaspoons ground cinnamon
1 teaspoon ground Aleppo pepper
1 teaspoon chili powder
6 large eggs
2 cups granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla paste
1/2 teaspoon kosher salt
2 cups cake flour, sifted
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 cup smooth peanut butter
1 cup confectioners' sugar
1 1/2 teaspoons kosher salt
Cocoa powder, for garnish

Steps:

  • For the brownies: Preheat the oven to 375 degrees F and grease a 9-by-13-inch nonstick baking pan with cooking spray.
  • Melt the butter, chocolate, cinnamon, Aleppo pepper and chili powder together in the top of a double boiler or in the microwave (for 4 minutes). Stir with a rubber spatula until all the chocolate is melted. Remove from the heat and cool to room temperature.
  • Combine the eggs, granulated sugar, brown sugar and vanilla paste in a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture becomes pale and pulls ribbons when the whisk is run through it, 2 to 3 minutes.
  • Fold the melted chocolate into the egg mixture with a rubber spatula, gently stirring from bottom to top until the chocolate is fully incorporated. Add the salt to the cake flour, then fold half of the flour into the egg and chocolate mixture until thoroughly combined. Fold in the remaining flour.
  • Pour the batter into the prepared baking pan making sure the batter is level and evenly spread in the pan. Bake until a cake tester comes out clean when placed in the center, 25 to 30 minutes. Let cool completely.
  • For the icing: Combine the cream cheese, butter, peanut butter, confectioners' sugar and salt in a large bowl with an electric mixer for 2 minutes. Wipe down the sides and the bottom of the bowl with a rubber spatula.
  • Spread the icing on top of the brownies in an even layer. Dust with cocoa powder, then cut and serve. Alternately, place the icing in a piping bag and pipe icing stars on top. Dust with cocoa powder, then cut and serve.

FLUFFY PEANUT BUTTER FROSTING



Fluffy Peanut Butter Frosting image

The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!

Provided by NICKIE75

Categories     Desserts     Frostings and Icings

Time 10m

Yield 16

Number Of Ingredients 4

½ cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Steps:

  • 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.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g

CHOCOLATE BROWNIES WITH PEANUT BUTTER AND JELLY FROSTING



Chocolate Brownies with Peanut Butter and Jelly Frosting image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 9 servings

Number Of Ingredients 13

2 sticks (16 tablespoons) unsalted butter, plus more for the pan
1 1/4 cups all-purpose flour, plus more for the pan
6 ounces bittersweet chocolate, chopped
2 cups granulated sugar
1 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
4 large eggs
2 teaspoons vanilla extract
1/3 cup confectioners' sugar
1/2 stick (4 tablespoons) unsalted butter, softened
1 cup smooth peanut butter
1/4 cup cream cheese, softened
1/2 cup seedless strawberry jam

Steps:

  • For the brownies: Line a 9-by-13-inch baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat the oven to 350 degrees F.
  • Melt the butter in a large saucepan over medium-low heat. Add the bittersweet chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue to stir until the chocolate is completely melted.
  • Add the granulated sugar, cocoa powder and salt to the saucepan and stir until combined. Add the eggs 1 at a time, stirring well after each addition, then stir in the vanilla. Add the flour and stir until incorporated.
  • Pour the brownie batter into the prepared pan and spread it to fill the pan. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 40 minutes.
  • Let cool in the pan on a rack, about 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before frosting.
  • For the peanut butter frosting: Using an electric mixer on medium speed, cream together the confectioners' sugar and butter until light and fluffy. Then beat in the peanut butter and cream cheese.
  • Frost the top of the brownies. Add 1 teaspoon water to the jam in a small bowl and stir to combine. Dollop the jam evenly on top of the frosting and use a butter knife to gently swirl it in. Cut into squares and serve.

LAYERED PEANUT BUTTER BROWNIES



Layered Peanut Butter Brownies image

The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. They're so good, they won a ribbon at the fair. -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 15

3 large eggs, room temperature
1 cup butter, melted
2 teaspoons vanilla extract
2 cups sugar
1-1/4 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup sugar
1 large egg
2 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.

Nutrition Facts : Calories 190 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

FUDGY BROWNIES WITH PEANUT BUTTER PUDDING FROSTING



Fudgy Brownies with Peanut Butter Pudding Frosting image

These rich peanut butter fudge brownies are topped with a peanut butter pudding frosting, making this a recipe the whole family will love. These are perfect for a potluck, bake sale or yummy after-dinner treat. -Amy Crook, Syracuse, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1 package fudge brownie mix (13x9-inch pan size)
1-1/2 cups confectioners' sugar
1/2 cup butter, softened
2 to 3 tablespoons peanut butter
2 tablespoons cold 2% milk
4-1/2 teaspoons instant vanilla pudding mix
1 can (16 ounces) chocolate fudge frosting

Steps:

  • Prepare and bake brownies according to package directions. Cool on a wire rack., Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate frosting just before cutting.

Nutrition Facts : Calories 236 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 145mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE BROWNIES WITH PEANUT BUTTER FROSTING



Chocolate Brownies with Peanut Butter Frosting image

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Peanut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 15

Brownies
Nonstick vegetable oil spray
5 ounces unsweetened chocolate, coarsely chopped
4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt
Frosting
1 cup creamy peanut butter (do not use old-fashioned or freshly ground)
3 tablespoons unsalted butter, room temperature
2/3 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • For brownies:
  • Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil, leaving 2-inch overhang on both short sides. Spray foil with nonstick spray. Combine both chocolates and butter in heavy small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla extract in large bowl on high speed until mixture thickens and is pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture. Transfer mixture to prepared baking pan.
  • Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 20 minutes. Transfer baking pan to rack; cool 15 minutes. Press gently on edges of brownies to level with center. Cool completely in baking pan.
  • For frosting:
  • Combine peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add powdered sugar and vanilla extract and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour. Using foil as aid, lift out brownies from pan. Cut into squares. (Can be prepared 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.)

EASY PEANUT BUTTER FROSTING



Easy Peanut Butter Frosting image

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 12

Number Of Ingredients 5

1 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla

Steps:

  • Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.

Nutrition Facts : ServingSize 1 Serving

FROSTED PEANUT BUTTER BROWNIES



Frosted Peanut Butter Brownies image

These take a litte effort but my DD is a peanut butter lover and these are her favorite brownies. Got this from Southern Living.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h5m

Yield 72 brownies

Number Of Ingredients 12

1 1/2 cups butter or 1 1/2 cups margarine, divided
1/3 cup cocoa
2 cups sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla
1 (18 ounce) jar chunky peanut butter
1/3 cup milk
10 large marshmallows
1/4 cup cocoa
1 (16 ounce) box powdered sugar

Steps:

  • Cook 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring often.
  • Remove from heat, and cool slightly.
  • Combine sugar, flour, and salt in a large mixing bowl.
  • Add chocolate mixture, and beat at medium speed with an electric mixer until blended.
  • Add eggs and vanilla, beating until blended.
  • Spread mixture into a greased 15x10 jellyroll pan.
  • Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean.
  • Remove lid from peanut butter jar; microwave peanut butter at MEDIUM (50% power) 2 minutes, stirring once.
  • Spread over warm brownies.
  • Chill 30 minutes.
  • Cook remaining 1/2 c.
  • butter, milk, and marshmallows in a large saucepan over medium heat, stirring often, until marshmallows melt.
  • Remove from heat.
  • Whisk in 1/4 cup cocoa; gradually stir in powdered sugar until smooth.
  • Spread over peanut butter, and chill 20 minutes.
  • Cut into squares.

BUTTERMILK BROWNIES WITH PEANUT BUTTER FROSTING RECIPE



Buttermilk Brownies with Peanut Butter Frosting Recipe image

These classic Buttermilk Brownies are rich and fudgy and topped with a creamy peanut butter frosting (my favorite combination!). This recipe is perfect for a party because it makes an entire sheet pan of brownies.

Provided by Camille Beckstrand

Categories     Dessert

Time 33m

Number Of Ingredients 16

2 cups flour
2 cups sugar
½ cup butter
½ cup shortening
1 cup water
¼ cup cocoa
½ cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
8 ounces cream cheese (1 package, softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
⅔ cup creamy peanut butter
1 cup chocolate chips (melted)
½ cup Reese's pieces

Steps:

  • In a large mixing bowl, combine the flour and the sugar. Set aside.
  • In a medium saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
  • Pour boiling mixture over the flour and sugar in the bowl.
  • Add the buttermilk, eggs, baking soda, and vanilla to the mixing bowl. Mix well using a wooden spoon or high speed on an electric mixer.
  • Pour into a well-greased baking sheet (17.5" x 11") pan.
  • Bake at 400 degrees for 15-18 minutes or until brownies test done in center.
  • To make the frosting, mix cream cheese and butter together with a mixer until completely incorporated. Add in powdered sugar and peanut butter and mix well. If it's too thick, thin it out with a little bit of milk. If it's too thin, add some more powdered sugar.
  • Spread frosting on cooled brownies.
  • If desired, drizzle melted chocolate chips over frosting and sprinkle Reese's pieces candies on top.

Nutrition Facts : Calories 380 kcal, Carbohydrate 51 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 40 mg, Sodium 172 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving

PEANUT BUTTER BROWNIES



Peanut Butter Brownies image

Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.

Provided by Julia Moskin

Categories     snack, cookies and bars, finger foods, dessert

Time 45m

Yield 24 servings (1 9-by-13-inch baking pan)

Number Of Ingredients 14

Cooking spray
1 cup/225 grams unsalted butter (2 sticks)
1/3 cup/30 grams unsweetened cocoa powder
2 cups/400 grams granulated sugar
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon kosher salt
4 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce/455 gram) jar creamy peanut butter
1/2 cup/115 grams unsalted butter (1 stick)
10 large marshmallows (about 65 grams)
4 cups/500 grams confectioners' sugar
1/3 cup/80 milliliters whole milk
1/4 cup/25 grams unsweetened cocoa powder

Steps:

  • Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
  • In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
  • In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
  • Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
  • Let the brownies cool completely, about 30 minutes.
  • Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
  • Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners' sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
  • Spread the frosting over the peanut butter layer and freeze for 30 minutes.
  • Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.

CHEWY PEANUT BUTTER BROWNIES



Chewy Peanut Butter Brownies image

These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!

Provided by Jo

Categories     Desserts     Cookies     Brownie Recipes

Time 40m

Yield 16

Number Of Ingredients 9

½ cup peanut butter
⅓ cup margarine, softened
⅔ cup white sugar
½ cup packed brown sugar
2 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
  • In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
  • Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 22.8 g, Cholesterol 23.3 mg, Fat 8.5 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 158.5 mg, Sugar 15.9 g

PEANUT BUTTER BROWNIES



Peanut Butter Brownies image

Brownies won't get any better than this peanut butter and chocolate combo frosted with even more peanut butter. Yum!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 20

Number Of Ingredients 8

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1 egg
3/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1/4 cup creamy peanut butter
1 to 2 teaspoons milk

Steps:

  • Heat oven to 325°F. Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. In small bowl, reserve 1/2 cup of the brownie batter; set aside. Spread remaining batter in pan.
  • In small bowl, mix brown sugar, 1/4 cup peanut butter and 1 egg. Spoon peanut butter mixture by tablespoonfuls evenly onto brownie batter. Top with random tablespoonfuls of reserved brownie batter. Cut through batter several times with knife for marbled design.
  • Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
  • In small bowl, mix Peanut Butter Frosting ingredients, until smooth and spreadable. Spread frosting over brownies. Cut into 5 rows by 4 rows. Store tightly covered.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 22 g, TransFat 0 g

Tips:

  • Bring ingredients to room temperature: This will help the frosting come together smoothly and prevent it from becoming lumpy.
  • Use a good quality peanut butter: This will make a big difference in the flavor of the frosting. Look for a peanut butter that is made with 100% peanuts and no added sugar or salt.
  • Cream the butter and peanut butter together until light and fluffy: This will help to incorporate air into the frosting and make it smooth and creamy.
  • Add the powdered sugar gradually: This will help to prevent the frosting from becoming too thick or gritty.
  • Beat the frosting on high speed for several minutes: This will help to make it light and fluffy.
  • Use the frosting immediately: Peanut butter frosting is best when used fresh. If you need to store it, keep it in the refrigerator for up to 3 days.

Conclusion:

Peanut butter frosting is a delicious and easy-to-make frosting that is perfect for brownies, cakes, and cupcakes. It is also a great way to use up leftover peanut butter. With its rich, creamy flavor and smooth texture, peanut butter frosting is sure to be a hit with everyone who tries it.

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