Peanut Butter Frosting

Peanut Butter Frosting

Makes about 1 ½ cups, enough for 12 cupcakes of 1 (9x13") pan of brownies


½ cup Kowalski's Organic Creamy Peanut Butter (from the Grocery Department)
½ cup Kowalski's Unsalted Butter, at room temperature
1 tsp. Kowalski's Organic Madagascar Vanilla Extract
1 cup confectioners' sugar
1 ½ tbsp. (approx.) heavy cream
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  1. Using an electric mixer fitted with a whip attachment, combine peanut butter, butter and vanilla; beat until smooth.
  2. Scrape sides of bowl. Add sugar; beat until sugar is completely mixed in.
  3. Scrape bowl again. Add cream; beat until frosting is light and fluffy (about 2 min.).
  4. Add additional cream a bit at a time, if needed, to reach desired consistency.


Tasty Tips:

  • Try this frosting on chocolate cupcakes, as pictured; top with Kowalski's Raspberry Jam and chopped Kowalski's Honey Roasted Peanuts.
  • To make Quick Peanut Butter Frosting, beat a 14 oz. container of room-temperature Kowalski's Signature Buttercream Icing (from the Bakery Department) with ½ cup Kowalski's Organic Creamy Peanut Butter and approx. 2 tbsp. heavy cream.