Wednesday, June 8, 2011

Peanut Butter Frosting

A nice dairy free, corn free, gluten free alternative for peanut butter frosting. Wonderful on chocolate cake or piped into a cupcake. Good with banana cake too. Be sure to check your peanut butter for corn products if sensitive.


  • 10 ounces alternative cream cheese, at room temperature 
  • 1 stick (4 ounces) unsalted butter, at room temperature or alternative
  • 5 cups confectioners’ sugar, sifted (for corn free make your own)
  • 2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
  1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.
  2. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often.
  3.  Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.Add the peanut butter and beat until thoroughly blended.
* See "How to make peanut butter"

Source: Smitten Kitchen/adapted by Olinda

No comments:

Post a Comment