RAINBOW CAKE FROSTING RECIPES

Name: Peanut Butter Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Yield: 4 cups.
Ingredients: 1 cup butter, softened; 1 cup peanut butter; 4 cups confectioners' sugar; 1/4 cup 2% milk; 2 teaspoons vanilla extract

PEANUT BUTTER BUTTERCREAM FROSTING RECIPE: HOW TO MAKE IT

Peanut Butter Buttercream Frosting Recipe: How to Make It image

This simple peanut butter buttercream frosting makes enough to frost a three- or four-layer cake. For peanut butter-lovers, this is the only frosting they need in their recipe boxes. —Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories Desserts

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 cups.

Number Of Ingredients 5

Ingredients

1 cup butter, softened
1 cup peanut butter
4 cups confectioners' sugar
1/4 cup 2% milk
2 teaspoons vanilla extract

Steps:

In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,

Nutrition Facts : Calories 318 calories, FatContent 20g fat (9g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 162mg sodium, CarbohydrateContent 34g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

RAINBOW LAYER CAKE WITH RAINBOW CHIP FROSTING RECIPE ...

Rainbow Layer Cake with Rainbow Chip Frosting Recipe ... image

Celebrate your next party with this colorful layered cake frosted with Betty Crocker™ Rich & Creamy™ rainbow chip frosting!

Provided by Angie McGowan

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 6

Ingredients

2 boxes Betty Crocker™ Super Moist™ vanilla cake mix
2 cups water
1 cup vegetable oil
6 eggs
2 packages (2.7 oz each) Betty Crocker™ classic gel food colors
3 containers Betty Crocker™ Rich & Creamy rainbow chip frosting

Steps:

Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
In large bowl, beat cake mixes, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely, about 1 hour.
Wash cake pans. Bake and cool remaining 3 cake layers as directed.
Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on side and top of cake to seal in crumbs, then frost again with remaining frosting.

Nutrition Facts : Calories 690 , CarbohydrateContent 103 g, CholesterolContent 70 mg, FatContent 6 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 590 mg, SugarContent 0 g, TransFatContent 4 g

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