Secret Kiwi Kitchen's Easy and Wickedly Delicious Peanut Butter Icing!

Secret Kiwi Kitchen Recipe for Peanut Butter icing
Secret Kiwi Kitchen's Peanut Butter Icing with Whittakers Jelly Tip Chocolate
We are down with icing. All the icing. Buttercream, Coffee, Chocolate, you name it.  But there's one type of icing that lends itself sooooo well to any and every piece of baking. Peanut Butter.  Specifically Fix and Fogg Peanut butters, just any of them! They're all unbelievably tasty and such an easy way to add different flavours to baking and can really add an extra level of awesome.
But for this recipe, we just went with regular Smooth Peanut butter.
We made Secret Kiwi Kitchen's Dark Chocolate Cake Mix into mini cupcakes, topped with a generous portion of Peanut Butter Icing....mmmm!
This is the recipe we like to use, but you can taste at different points of mixing and if you like it a wee bit more peanutty- add more peanut butter. If you'd like it a wee bit thicker or sweeter, add some more icing sugar. Feel free to tweak it to your desired taste and consistency. 
Secret Kiwi Kitchen Peanut Butter Icing
1 cup peanut butter
1 cup icing sugar
1/3 cup heavy cream
70g softened butter
3/4 tsp vanilla
pinch of salt
Put all of the ingredients into your bowl and whisk together for around 5 minutes until the colour is pale and creamy. Slowly add in the cream and beat for another few minutes until your icing is lovely and fluffy. Don't forget to scrape down the bowl as you go, to make sure you get everything combined together!
And there you have it. Delicious and simple Peanut Butter icing. Now  you can decide whether to approach decoration the "rustic' way, by just dolloping spoonfuls on top of the cakes and giving them a quick swirl...often my go to!
Or if you've got more time, and more patience, get the icing bag out and pipe yourself some gorgeous designs. For extra yumminess, we topped with Whittakers Jelly Tip Chocolate. 
What are you waiting for?!

Older post Newer post

Leave a comment

Please note, comments must be approved before they are published