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Frozen Peanut Butter » Simple and Healthy Recipe! ✅

Learn how to make a homemade peanut butter frosting that is creamy, smooth, and delicious. This creamy hazelnut frosting is the perfect topping for cupcakes, cakes, and more!

You can’t go wrong with homemade frosting. Whether it’s our classic Vanilla Buttercream Frosting or the rich and creamy Chocolate Frosting, the frosting really completes a cake or cupcake!

FROZEN PEANUT BUTTER-

This Creamy Homemade Peanut Butter Frosting is so delicious and packed with so much flavor! The frosting is so creamy and smooth, finger lickin’ good.

If you love peanut butter as much as we do, then this frosting is sure to become a new favorite.

INGREDIENTS-

  • Butter– You want to use room temperature unsalted butter for this frosting.
  • Cream cheese– We love using Philadelphia whole grain cream cheese for this recipe.
  • Peanut butter– Make sure to use creamy peanut butter. Using natural peanut butter is not recommended.
  • Vanilla-We love adding vanilla extract for extra flavor!
  • Powdered sugar– To sweeten the glaze we use icing sugar.
  • heavy whipping cream– What makes the frosting so creamy yet fluffy is the whipped cream!

HOW TO MAKE PEANUT BUTTER ICE CREAM-

This creamy frosting is done in no time! All you need is a blender and the ingredients!

  • Cream– In a planetary mixer or in a bowl, beat the butter and cream cheese.
  • Combine– Add the peanut butter, vanilla and powdered sugar and beat to combine.
  • Whip– Add the cream and beat until the mixture is fluffy and smooth.
  • Refrigerate– Once the icing is ready, keep refrigerated until use.

ICE CREAM STORAGE-

You can refrigerate or freeze the frosting.

  • Fridge– Store in an airtight container or plastic bag in the fridge for up to 5 days! When you’re ready to enjoy, bring it to room temperature and then pita!
  • Freezer– Add the frosting to a freezer bag or container and freeze for up to 2-3 months. When you’re ready to enjoy, simply thaw in the fridge, then stir until fluffy and creamy again.

HOW TO USE PEANUT BUTTER ICE CREAM-

There are so many other ways to use this delicious Peanut Butter Frosting! Here are some great ways to use icing:

  • vanilla cupcakes
  • Chocolate muffins
  • italian macaroni
  • Chocolate cake
  • nutella cake

TOP TIPS FOR PIPELINE-

When we pour this icing, we love using these disposable piping bags! Here are some of our favorite pipe recommendations:

  • simple advice– If you use this Ateco #808 nozzle you will only get a classic tube look.
  • classic closed star– This Ateco #846 nozzle is the classic cupcake nozzle!
  • open star point– Using this Nace #828 tip will give you another classic vortex style.

FREQUENT QUESTIONS-

How much icing does this batch make?

This batch is perfect for 18 cupcakes!

Do I need to refrigerate this frosting?

Yes! Store the icing in the refrigerator to prevent it from melting from the butter and cream cheese.

Can I make my frosting thicker?

If you want the frosting to be thicker, slowly add more powdered sugar until it reaches your desired consistency. Add one tablespoon at a time.

Can I use chunky peanut butter?

No, adding a large amount of peanut butter to this frosting is not recommended.

Other peanut butter recipes-

  • peanut butter parfait
  • Peanut Butter Chocolate Chip Cookies
  • Chocolate Banana Bread Recipe
  • Peanut Butter Cookies

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frozen peanut butter

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  • 12 tablespoons unsalted butter, at room temperature (1½ sticks)
  • 4 ounces cream cheese, temp
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 cups of powdered sugar
  • 1/4 cup heavy whipping cream

US Customs – Metric

  • In a planetary mixer, beat cream cheese and butter with paddle mixer on medium speed.
  • When the mixture is creamy and slightly fluffy, add the peanut butter, vanilla extract, and icing sugar and beat until smooth.
  • Pour in heavy whipping cream and beat on high speed until frosting is light and fluffy.
  • Refrigerate until ready to pipet.

The Peanut Butter Icing post first appeared in Valentina’s Corner.

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