In our family, February is full of birthdays. There are three, all spread out exactly one week after the next. With Valentine’s Day thrown into the mix, there is ample opportunity for cakes and other sweet treats!
As I have previously reported, adoration for homemade caramel frosting runs deep on my husband’s side of the family. My extended family has been won over as well. Yet my first love was the following foolproof recipe for peanut butter frosting. In fact, such a fan I have been of the chocolate-peanut butter combination, I eschewed the pretty white cake with raspberry filling at our wedding for the aforementioned pairing. It was a hit then and remains so today!
If you are looking for a delicious and dependable birthday cake recipe or are tasked with bringing dessert to a potluck, this is a recipe that is sure to be a crowd pleaser yet requires a minimum of effort.
Consider pairing with my favorite chocolate cake recipe, which can be mixed up in one bowl with ingredients you probably have on hand. For those who are gluten-free, I have made this cake with this all-purpose gluten-free flour blend, and it’s every bit as delicious as the original!
- 1 cup (10 ounces) creamy peanut butter
- 1 cup (8 ounces) butter, softened to room temperature (I use salted)
- 3 1/2 cups (14 ounces) powdered sugar
- 1/4 cup (2 ounces) milk
- 1 tablespoon vanilla extract
In a large mixing bowl, beat the peanut butter and butter until creamy.
Add about half of the powdered sugar and blend well.
Add the milk and vanilla. Blend again.
Beat in the remaining powdered sugar until the mixture is fluffy and smooth.
This frosting is amazingly easy and tastes wonderful too! I put on the Fountain Avenue Cocoa Cake.
I could eat this by the spoonful, Bree, and love it on that cake, too. So happy you tried and liked!
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I just made this, and it turned out so wonderful!