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Creamy Peanut Butter Frosting

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"I came up with this recipe for us folks who want amazing frosting but don't want to use confectioners' sugar! I wanted to create something fluffy, creamy, and delicious. My friends and family rave over this frosting! It goes perfectly with chocolate cake."
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1 h 10 m servings 183 cals
Original recipe yields 24 servings (3 cups)

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  1. Beat sugar and butter together in a large bowl using an electric mixer on medium speed until smooth and no longer gritty, about 5 minutes. Add peanut butter, cream, and vanilla extract to the butter mixture. Beat on medium speed until frosting is well-mixed and smooth, 5 to 7 minutes.
  2. Transfer frosting to an airtight container and refrigerate until firm, 1 to 2 hours.


  • Cook's Notes:
  • Replace the white sugar with 2 cups sugar substitute (such as Splenda®) if desired.
  • This recipe makes enough frosting to cover two 9-inch cake rounds, 16 cupcakes, or one 9x13-inch sheet cake.
  • Keep frosted cupcakes or cakes refrigerated until serving.

Nutrition Facts

Per Serving: 183 calories; 12.9 g fat; 15 g carbohydrates; 2.9 g protein; 24 mg cholesterol; 80 mg sodium. Full nutrition

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