HOW TO MAKE PEANUT BUTTER ICING WITHOUT POWDERED SUGAR RECIPES
FLUFFY PEANUT BUTTER FROSTING RECIPE | ALLRECIPES
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Total Time 10 minutes
Prep Time 10 minutes
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 208.1 calories, CarbohydrateContent 18.9 g, CholesterolContent 15.5 mg, FatContent 14 g, FiberContent 1 g, ProteinContent 4.2 g, SaturatedFatContent 5.4 g, SodiumContent 116.2 mg, SugarContent 17 g
BUTTER ICING FOR SUGAR COOKIES RECIPE | ALLRECIPES
Here's a terrific recipe for icing sugar cookies, no raw egg whites. For any recipes that require egg whites, you can purchase dried, powdered egg whites at cake-decorating supply stores that can be substituted in most recipes calling for the regular raw egg whites, then you can still lick the bowl!
Provided by Cali
Categories Desserts Frostings and Icings Cookie Frosting
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.
Nutrition Facts : Calories 161.8 calories, CarbohydrateContent 30.6 g, CholesterolContent 11.6 mg, FatContent 4.4 g, ProteinContent 0.1 g, SaturatedFatContent 2.8 g, SodiumContent 31.9 mg, SugarContent 22.3 g
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- Sift sugar into a bowl of an electric mixer. Add remaining ingredients. Using the paddle attachment, mix on low until sugar is incorporated. Increase speed to medium and beat for 5 minutes. Check for stiff peaks. If needed, increase speed to medium-high and continue beating icing, watching closely for stiff peaks. Once stiff peaks are formed, transfer the icing to bowls and cover with plastic wrap, pressing the wrap onto the icing to prevent crusting. At this point, the icing can be tinted with gel paste food coloring. The icing can also be thinned with water to fill in piped outlines.
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- In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
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- Mix in the vanilla extract and 2 tbsp. of milk. If the mixture is too stiff, add more milk. I prefer a consistency of smooth peanut butter for cookies that have a lot of line work and a slightly stiffer consistency for piping flowers.
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