Peanut Butter Cream Cheese Frosting
This peanut butter cream cheese frosting takes classic cream cheese frosting and fuses it with creamy peanut butter for a decadent, delicious peanut butter frosting.
Servings: 12
Calories: 356kcal
Ingredients
- ½ cup salted butter softened
- 8 oz cream cheese bar softened
- ½ cup creamy peanut butter
- 2 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- First, beat the butter and cream cheese on medium speed for 3 minutes in a large mixing bowl.
- Then, scrape down the sides of the bowl. Then, add the peanut butter and vanilla extract and mix on medium-low for 90 seconds.
- Scrape the bowl down again. Then, add the powdered sugar 1 cup at a time, mixing on low until all the frosting has been added. Beat on medium-high for a minute until rich and creamy.
Notes
Storage
- Refrigerate for up to 5 days in an airtight container.
- Freeze for up to a month in an airtight, freezer-safe container.
- Defrost overnight in the refrigerator and mix just before using it.
- Your cream cheese should be softened to room temperature but not warm.
- Both a hand or stand mixer work well, but I find that a stand mixer whips just a bit better.
- Never store your frosting longer than a month in the freezer, or it will become grainy.
Nutrition
Calories: 356kcal | Carbohydrates: 43g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 167mg | Potassium: 90mg | Fiber: 1g | Sugar: 41g | Vitamin A: 490IU | Calcium: 26mg | Iron: 0.2mg
