Peanut Butter Cream Cheese Frosting

1 3-ounce package cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Beat cream cheese and peanut butter in an electric mixer until smooth. Add sugar, milk and vanilla, and beat, starting on low speed and gradually increasing to medium-high speed, until smooth.

Spread over a cooled cake and refrigerate. (Double recipe for a two-layer cake.)


3 thoughts on “Peanut Butter Cream Cheese Frosting

  1. Lori Byland

    This was an AMAZINGLY good frosting. A bit thick, but nicely rich. I usually just “wing” ingredients, and have used various forms of this recipe over the years, but this was very good. Easier to spread by putting some on the cake and pressing down with fingers (for middle layers), than trying to spread with spatula. I topped mine off with a semi-sweet chocolate ganache. Thank you for sharing your recipe.

  2. Pingback: Peanut Butter Cake « mum, bookworm, cook

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