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Peanut butter icing
Deliciously creamy and packed full of peanut buttery goodness, this icing is the perfect finishing touch for your favourite bakes.

Peanut butter icing

Ingredients

100g peanut butter (crunchy or smooth)
80g softened butter
120g icing sugar, sifted 
1-2 tbsp milk

Directions

Beat the peanut butter and butter with an electric hand mixer for 1-2 minutes until smooth and combined. Make sure your butter is nicely softened beforehand to prevent a lumpy icing.  

Mix in the sifted icing sugar in two batches, alternating with the milk – mix well between each addition to create a smooth buttercream. If your icing is a bit too stiff for your liking, add an extra splash of milk.

Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21 x 11cm loaf cake or about 8 cupcakes. For a vegan-friendly icing, swap the butter and milk for plant-based alternatives.

 

Let’s whip up something delicious…

  • Use chunky, smooth or natural peanut butter depending on your preference.
  • Swap out the peanut butter for your favourite nut butter (hello Nutella, we see you).
  • To make a chocolate peanut butter icing, mix 2 tbsp sifted cocoa powder and 1 tsp hot water into the icing.
  • Use as a topping for cakes & cupcakes, like this chocolate peanut butter tray bake.
  • For Snickers cupcakes, pipe swirls of icing on top of chocolate cupcakes, drizzle with caramel and top with a piece of Snickers chocolate bar.
  • Sandwich between peanut butter cookies
  • Make some frosted peanut butter blondie bars by stirring a handful of roughly chopped peanuts into classic vanilla blondies and top with peanut butter icing.
  • And so much more!

Ingredients

100g peanut butter (crunchy or smooth)
80g softened butter
120g icing sugar, sifted 
1-2 tbsp milk

Directions

Beat the peanut butter and butter with an electric hand mixer for 1-2 minutes until smooth and combined. Make sure your butter is nicely softened beforehand to prevent a lumpy icing.  

Mix in the sifted icing sugar in two batches, alternating with the milk – mix well between each addition to create a smooth buttercream. If your icing is a bit too stiff for your liking, add an extra splash of milk.

Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21 x 11cm loaf cake or about 8 cupcakes. For a vegan-friendly icing, swap the butter and milk for plant-based alternatives.

 

Let’s whip up something delicious…

  • Use chunky, smooth or natural peanut butter depending on your preference.
  • Swap out the peanut butter for your favourite nut butter (hello Nutella, we see you).
  • To make a chocolate peanut butter icing, mix 2 tbsp sifted cocoa powder and 1 tsp hot water into the icing.
  • Use as a topping for cakes & cupcakes, like this chocolate peanut butter tray bake.
  • For Snickers cupcakes, pipe swirls of icing on top of chocolate cupcakes, drizzle with caramel and top with a piece of Snickers chocolate bar.
  • Sandwich between peanut butter cookies
  • Make some frosted peanut butter blondie bars by stirring a handful of roughly chopped peanuts into classic vanilla blondies and top with peanut butter icing.
  • And so much more!

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