Everyone knows that peanut butter and chocolate go together like two peas in a pod. Many chocolate lovers are also very fond of peanut butter and the reverse is also true providing a love of flavor for our taste buds to burst with happiness over. Next time a chocolate cake or cupcakes are on the menu for baking they can be covered, smothered or just frosted with a knife or piping bag to bring on that added flavor boost and decorative look your baked goods need to make them so much more appealing to every chocolate and peanut butter lover in the house.
Peanut butter is a good source of fiber, vitamin B-6 and magnesium. It is also packed with potassium while containing zero cholesterol. Peanut butter is a heart-healthy food that contained monounsaturated fats. The nutrients in peanut butter contain powerful antioxidants as well as bone-building, immunity-boosting vitamins. The addition of peanut butter in one’s diet can decrease the risk of heart disease, diabetes and other chronic health conditions by consuming only two tablespoons at least five times a week and the same results apply when eating one ounce of peanut nuts daily.
- 1 (8 ounce) package of softened cream cheese
- ½ cup or ½ stick of softened butter
- 1 cup of creamy peanut butter
- 2 cups of confectioners’ sugar
- 1 ½ teaspoons of vanilla extract
- Mini peanut butter cup candies
- In a large mixing bowl cream together the butter, cream cheese and peanut butter until well combined.
- Add in the confectioners’ sugar, vanilla and mix until the consistency is smooth.
- Frost the cake or cupcakes as usual while the frosting is at room temperature when it is easily spreadable.
- Cut the peanut butter candies into four or six pieces and add a few at the top of the frosting as a decorative touch and an extra sweet takes to your baked creation.
- Individuals who are watching their sugar intake can use half the sugar amount in the recipe or substitute it with a sugar substitute measuring the same amount in the recipe.
- Refrigerate left-over frosting in an air-tight container.
- Allow it to reach room temperature before tempting to frost tasty confections if planning to frost the desserts a day or two after baking.
- The use of chunky peanut butter in lieu of creamy peanut butter can be used if one wants a little crunch in the frosting. It would be better to fold in the chunky peanut butter in after the confectioners’ sugar is mixed into the butter and cream cheese so the peanut chunks won’t break apart or get crushed further by the mixer’s blades.