Peanut Butter Cream Cheese Frosting*

images (5) Cream cheese frostings are simple to make and go with so many things. Just change the one ingredient and it can be slathered pretty much on anything you want a frosting for.

This one features peanut butter.

INGREDIENTS:

  • 1 8 oz block of cream cheese, softened
  • 3 tbsp butter, softened
  • 1/4 c sugar of your choice (I used Stevia)
  • 1/2 c peanut butter

INSTRUCTIONS:

  1. Use a whisk and vigorously mix the ingredients until smooth and of one consistency.
  2. Refrigerate if you want to stiffen it up.

SERVINGS: Makes enough for a 8 x 10 cake

NOTES: You can change the peanut butter to lemon curd, or preserves of any type. Bananas would work. If using fruit, I’d chop it first and then drain really well first, maybe using just a couple of tbsps of juices to flavor the frosting a bit more.

SOURCE: Sherry Peyton

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Nana Cake with Peanut Butter Gobs of Frosting

banana cakeOkay, I gotta confess.

The cake here is ordinary. I don’t mean bad ordinary. It’s perfectly serviceable and good banana cake. Quick to assemble and all that and tastes just fine.

But the frosting is to die for.

Well, not literally since if you were dead you wouldn’t get to enjoy it.

So do think of using this on almost any kind of cake.

The flavor is subtle enough to that it will go with anything pretty much.

INGREDIENTS:

For the Banana Cake:
2 cups all-purpose  flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 cup plain Greek yogurt
1 teaspoon vanilla extract
3  – 4 ripe

For the Peanut Butter Frosting:
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
3 cups sifted powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Grease a 9×13 pan and set aside.2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.3. In a large bowl, cream together the butter and sugar until creamy and smooth, about 3 minutes. Beat in the eggs, one at a time, then stir in the Greek yogurt and vanilla extract. Mix in the mashed bananas.

    4. Slowly add the dry ingredients and mix until flour disappears. Spread cake batter evenly into the prepared pan.

    5. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.

    6. While the cake is cooling, make the peanut butter frosting. In the bowl of a stand mixer, beat the butter and peanut butter on high until smooth. Slowly add the powdered sugar, 1/4 cup at a time. Beat on high until powdered sugar is incorporated. Add the milk and vanilla extract. Beat until frosting is smooth and desired consistency.
    7. Frost the banana cake with peanut butter frosting.

SERVES: 10

NOTES: Don’t be overly concerned with the amount of bananas. At least 2 large and probably no more than 5 small. The frosting is really sufficient to cover a 9 x 14 pan very generously.

SOURCE: Two Peas and their Pod

OVEN: 350°

OVEN TIME: 20-30 min.

Pourable Chocolate Frosting

chocfrostThis is an excellent frosting and bonus, it’s pourable. It cooks up in a jiffy and then you just pour it on a warm or cooled cake. It obviously is best on a cake that is baked in a pan and will be served from it.

It will stiffen up enough to not run after it has cooled but it’s still very soft, so I wouldn’t try it on a layer cake.

Enjoy!

INGREDIENTS:

  • 1 stick Butter, Salted (8 Tablespoons)
  • 4 Tablespoons Cocoa Powder (again, I Recommend Using A Dark Cocoa Powder)
  • 8 Tablespoons Milk
  • 4 cups Confectioners Sugar (Powdered Sugar)

INSTRUCTIONS:

  1. Combine everything but the powdered sugar in a saucepan and heat until the cocoa has melted out and everything is smooth.
  2. Add the powdered sugar a cup at a time and whisk until smooth.
  3. Cool very slightly then pour over the cake, using a knife where needed to spread.

SERVES: About 1 1/2 cups

NOTES: A nice addition might be some chopped nuts on top. Put on before the frosting has totally cooled and set.

SOURCE: Tasty Kitchen

Basic Caramel Frosting

caramelfrostThis is a basic recipe that you can find almost anywhere.

It is annoying only insofar as you need to use a thermometer in order to get the recipe right.

Other than that, it’s simple and really is delightfully caramelly good.

So drag out the thermometer and make it.

It will work well with plenty of different cakes, even chocolate if you have some adventure in your heart.

 

INGREDIENTS:

  • 1 c cream
  • 1/2 c light brown sugar
  • 1 tbsp corn syrup
  • 1 tsp vanilla extract

INSTRUCTIONS:

  1. Bring everything but the vanilla to boil in a saucepan (add a pinch of salt), and boil for 12-15 minutes until the temperature reaches 210-212°. Take off heat and add the vanilla Cool for a bit but not until it starts to harden up too much.
  2. Pour over the cake and spread around evenly.

SERVES: 1 c

SOURCE: Lottie + Doof

Sweet Sugar Icing

strawberry cookies finished 2Sometimes you just want to frost that sugar cookie.

This is a simple, yet very nice icing that works well on any cookie.

So think sugar cookies for lots of occasions and just color the icing to fit the season. I promise you will find them gone before you know it.

INGREDIENTS:

  • 1 c confectioners’ sugar
  • 2 tsp. milk
  • 2 tsp light corn syrup
  • 1/4 tsp vanilla extract
  • food coloring of your choice

INSTRUCTIONS:

  1. Mix the ingredients together in a small bowl until smooth. If too thick add a bit more milk. If too thin, just add a bit more sugar.
  2. Divide up into as many bowls as you want different colors.
  3. Spread with a pastry knife on cooled cookies.
  4. Lay on racks until the icing has had time to set up and become hardened. (2-3 hours)

Serves: about 1/2 cup

NOTES: Add other toppings as you wish, colored sugar sprinkles, chocolate sprinkles and so forth.

 

 

 

Howl at the Moon Chocolate Frosting

I admit it.

I often use the tried and true powdered sugar, milk, butter, and chocolate something for frosting.

It’s fast, and it’s actually quite good.

But this is simply BETTER. Better as in better than 7-minute frosting. It doesn’t harden. It is silky.

This goes so well with my Double Down Chocolate Cake.

When showing you care, matters, this is the recipe you want.

INGREDIENTS:

  • 16 oz semi-sweet chocolate bits, melted
  • 8 Tbsp butter, melted
  • 1/3 c sugar
  • 2 tsp vanilla
  • 2 tsp corn syrup
  • 1/4 tsp salt
  • 1 1/4 c cream

INSTRUCTIONS:

  1. In a mixer, beat butter, sugar, vanilla, corn syrup and salt until light and fluffy
  2. Add the chocolate and whisk until combined
  3. Add the cream. Remove bowl from mixer and place in ice bath and stir until frosting is room temperature.
  4. (You can skip the ice bath, stir now and again and let it sit until the butter has become solid again, making the frosting spreadable) And if you want to make it nice and fluffy, throw it back under the mixer whip when it’s nice and cool,  and whip away for a bit.

*Add some shaved semi-sweet shavings from a candy bar on the top to really pretty it up.