Creamy Peanut Butter Frosting

Published May 1, 2010. From Cook's Illustrated.

Why this recipe works:

For a refined peanut butter frosting recipe to complement our chocolate cupcakes, we opted for a cooked buttercream frosting of the Swiss meringue variety, where egg whites and granulated sugar are heated over a double boiler, then whipped with knobs of softened butter. This gave us a creamy… read more

For a refined peanut butter frosting recipe to complement our chocolate cupcakes, we opted for a cooked buttercream frosting of the Swiss meringue variety, where egg whites and granulated sugar are heated over a double boiler, then whipped with knobs of softened butter. This gave us a creamy peanut butter frosting recipe that crowned our chocolate cupcakes perfectly.

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Makes about 2 1/4 cups

The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.

Ingredients

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