This frosting was a totally unplanned but OHso yummy!
I was getting everything ready for my oldest daughter’s 7th birthday this weekend, and like any good mom, I was ready with chocolate (gluten free) cupcakes with chocolate frosting, pink sprinkles and pink cupcake liners.
Then, I had a request placed for chocolate cupcakes with peanut butter frosting.
So, like any good mom, I raided the cupboards, threw some stuff in a bowl, blended and crossed my fingers.
It was AMAZING! Be warned, this makes a generous amount (but this is a VERY good thing…it’s really good on bananas!)
Creamy Peanut Butter Frosting
- 1 jar/16 oz of creamy peanut butter
- 1 block/8 oz cream cheese (room temperature)
- 1/3 cup honey
- 1/4 c. coconut oil
- 1/4-1/3c. milk
It’s very difficult to get the little lumpies (I’m sure there is a cooking term for these little bits of cream cheese that don’t blend, but that’s what we call them at my house) out of the frosting when mixing by hand, so do yourself a favor and start by dumping everything in a blender or food processor, reserving the milk for last. As your frosting is blending, slowly add the milk until you have reached your desired consistency. This stores well in the fridge, but needs to be brought back to room temperature before you can spread it.
Apply to cakes, cookies, cupcakes or fingers and enjoy!
And now, I want to hear YOUR ideas!
photo adapted by me, but originally by this great photographer
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