Peanut Butter Icing

Peanut Butter Icing on a chocolate cupcake
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Prep time
10 minutes
Cooking time
Total time
10 minutes


This peanut butter icing recipe will quickly become your kids' favorite. If you are a peanut butter lover, you may secretly eat spoonfulls when no one is watching!

When thickened, this recipe lends itself perfectly to making chocolate covered peanut butter balls that taste remarkably like Reeses peanut butter cups. Chop them up...and, man, are they good with ice cream!

This icing complements chocolate cake, banana cake,and pound cake.


1 c
peanut butter (smooth)
1⁄2 c
1 lb
confectioners sugar
1⁄2 c


  1. In mixer bowl, blend peanut butter and butter in bowl until combined.
  2. Gradually add confectioner's sugar and beat on low until blended.
  3. Add vanilla and a little bit of milk at a time, beating on low in between additions, until you attain a spreadable consistency.
  4. Beat on high 2 - 3 minutes until fluffy.



Icing may be spread immediately on to cooled cake or stored in the refrigerator. When cold, it will be difficult to spread on cake. Allow it to return to room temperature before spreading.

Peanut Butter Balls

  1. To make awesome peanut butter balls, decrease milk to 1/4 cup.
  2. Chill the peanut butter mixture until firm.
  3. Scoop out enough of the mixture to roll 1" balls in the palm of your hands.
  4. Place peanut butter balls on a plate and chill 10 minutes.
  5. Melt 2 cups semi-sweet chocolate in the microwave on high for 1 minute. (Of course, you can do this in the top of a double boiler over simmering, not boiling, water). Stir.
  6. Reheat at 30 second intervals and stir in between.
  7. Do not overheat chocolate as it will burn and you will have to discard it. Always stir in between heating, as the chips will melt while stirring and are actually more melted than they appear. The warmth of the bowl will also assist in melting the chocolate while stirring.Using a spoon, drop the peanut butter balls into the chocolate and roll them around until completely covered.
  8. Lift them out and place them on a cookie sheet covered in either plastic wrap or wax paper.
  9. Chill in the refrigerator for 1/2 hour. Serve and enjoy!


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