Peanut Butter Frosting
- Rate22
- Comments()
Martha Stewart's Cupcakes
- Yield Makes about 3 cups
Add to Shopping List
Ingredients
- 6 ounces cream cheese
- 1/3 cup confectioners' sugar
- 1/2 teaspoon salt
- 1 cup creamy peanut butter (not natural)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup heavy cream
Directions
- Beat cream cheese and confectioners' sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, and then fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)
Recipe Reviews
More from Food
New From Our Blogs
-
an ode to vinegar
Everyday Food Blog, February 22, 2012 -
Three Oscar-Themed Dinner Parties
Taste of the Test Kitchen, February 22, 2012 -
today's recipe: pork tenderloin with sauteed apples and leeks
Everyday Food Blog, February 21, 2012 -
today's recipe: Huevos Rancheros
Everyday Food Blog, February 20, 2012 -
today's recipe: Chicken and Lentil Burger
Everyday Food Blog, February 19, 2012
I made this recipe because I love peanut butter. It just wasn't sweet enough for me. I used 2/3 cups confectioners' sugar. That made it mm-mm good and I used it on a chocolate cake. Yummy!
You might as well just put peanut butter on top of your cupcakes. This recipe was too strong, even for the peanut butter lovers in my life.
to ecampbell34, I think it specifies 2 days only if you were serving them to the Queen. Hee-hee. Otherwise, they can be kept till they're gone!
frosting is good
I don't throw my cupcakes out after two days, you can always keep in the refrig longer.
what does it mean you can refrigerate up to 2 days? you can still use it or you have to throw it away? I mean it only keeps for 2 days? please tell me!