This peanut butter cream cheese frosting is perfect as a topping for so many baked goods. Anyone who reads my blog knows how much I love peanut butter. I might as well just dive into the container (if it were big enough )
I will use peanut butter in pretty much anything, at least to try it just once. It’s perfect for desserts, of course, and wonderful as part of a frosting recipe.
Peanut Butter Cream Cheese Frosting
The frosting is rich and delicious with a delightful tang that comes from the cream cheese. I tried to lighten up the frosting recipe by using 1/3 less fat cream cheese and Jif low fat peanut butter.
After all, even though I love sweets, I still need to watch my weight (so I can fit in that jar of peanut butter! )
The frosting is super easy to make. Just dump it all in a stand mixer and mix away. It took me all of about 2 minutes to make this batch. The texture is thick and peaks well too.
It’s perfect for any cake or cupcake as a frosting, and even works well as a filling for sandwich cookies like these jumbo peanut butter sandwich cookies:
The frosting keeps well too. If you don’t use it all, just store in an air tight jar in the fridge. It will keep for several weeks.
Doesn’t it look scrumptious?
I frosted some peanut butter cookies first with chocolate frosting and then experimented with a tip and a couple of decorating nozzles to get a few different looks.
Here are my three cookies:
- 1 package of 1/3 less fat cream cheese
- 1/2 cup Low Fat Jif Creamy Peanut Butter
- 1 tbsp honey
- ½ cup Confectioners Powdered Sugar
- In large bowl, beat the reduced fat cream cheese, peanut butter and honey with in a stand mixer on medium speed until smooth.
- Add the powdered sugar and beat just until smooth.
- Just as a frosting with any cake or cupcake, or as a filling between cookies to make sandwich cookies