Peanut Butter Icing by Stella Parks

M

marilynfl

Moderator

While the recipe is simplicity itself, her explanations for using organic powdered sugar, adding honey, and the visuals of how beating “long enough” affects the texture were what interested me most.

I always learn with Stella.

This recipe was recommended by a poster on NYTimes as a substitute icing for a chocolate cake’s chocolate icing.

  • 4 ounces unsalted butter (1 stick; 110g), soft but cool (about 65°F; 18°C)
  • 4 1/2 ounces commercial creamy peanut butter (1/2 cup; 125g) (see note)
  • 1 ounce honey, corn syrup, or maple syrup (2 tablespoons; 30g) (see note)
  • 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 1 teaspoon (5g) vanilla extract, plus more if needed
  • 6 ounces powdered sugar (1 1/2 cups; 170g), preferably organic (see note)
Combine butter, peanut butter, honey, salt, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until creamy and pale, about 3 minutes, then reduce speed to low and sprinkle in powdered sugar, a little at a time. After the last addition, increase speed to medium and continue beating until creamy and light, about 3 minutes. Scrape bowl and beater with a flexible spatula, then continue beating a minute more. If you like, adjust to taste with more vanilla or salt. Use immediately. Frosted desserts will keep up to 1 week at room temperature.
 
Last edited:
Sorry.

On the other hand, please let us know what you think if you make this. I'm not making it until I have a good reason to get it out of the house. And we're going down to 18 degrees. Again.
 
You must log in or register to reply here.
Back
Top