Food recipes
Peanut Butter Icing
Peanut Butter Icing Ingredients: butter, without salt peanut butter, smooth style, without salt sugars, powdered vanilla extract cream, fluid, heavy whipping Directions: Beat the butter and peanut butter in the bowl o...
Peanut Butter Icing
Ingredients:
butter, without salt
peanut butter, smooth style, without salt
sugars, powdered
vanilla extract
cream, fluid, heavy whipping
Directions:
Beat the butter and peanut butter in the bowl of a standing mixer fitted with a paddle attachment on high speed until they are light and smooth, about 3 minutes.
Add the confectioners sugar and mix on low speed until incorporated, about 2 minutes.
(The mixture will be somewhat thick and pasty.)
Add the vanilla and heavy cream and mix on medium-high speed until smooth, about 2 minutes.
Use the icing immediately, or keep it in an airtight container at room temperature for up to three days.
Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.
Some of the oils from the peanut butter may separate while the icing is stored.
If that happens, just beat the icing in a standing mixer with a paddle attachment on medium-high speed until the oils combine and the icing becomes smooth again.
If necessary, you can also add 1 to 2 tablespoons of heavy cream to re-smooth the icing.
Additionally, peanut butter is the one food item I typically avoid buying organic, as it tends to separate more easily than traditional commercial brands.
Ingredients:
butter, without salt
peanut butter, smooth style, without salt
sugars, powdered
vanilla extract
cream, fluid, heavy whipping
Directions:
Beat the butter and peanut butter in the bowl of a standing mixer fitted with a paddle attachment on high speed until they are light and smooth, about 3 minutes.
Add the confectioners sugar and mix on low speed until incorporated, about 2 minutes.
(The mixture will be somewhat thick and pasty.)
Add the vanilla and heavy cream and mix on medium-high speed until smooth, about 2 minutes.
Use the icing immediately, or keep it in an airtight container at room temperature for up to three days.
Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.
Some of the oils from the peanut butter may separate while the icing is stored.
If that happens, just beat the icing in a standing mixer with a paddle attachment on medium-high speed until the oils combine and the icing becomes smooth again.
If necessary, you can also add 1 to 2 tablespoons of heavy cream to re-smooth the icing.
Additionally, peanut butter is the one food item I typically avoid buying organic, as it tends to separate more easily than traditional commercial brands.