Best 20 Butter Frosting Recipes

FLUFFY PEANUT BUTTER FROSTING

Steps:

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,

COFFEE BUTTER FROSTING

Steps:

• In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.

PEANUT BUTTER FROSTING

Steps:

• In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
• In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
• Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING

Steps:

• For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
• For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
• For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
• For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
• In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
• To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

BUTTER CREAM ICING (BUTTERCREAM FROSTING)

Steps:

• Cream butter and then add vanilla and optional salt. (To cut the sweetness I usually sprinkle some salt in the vanilla, so it will dissolve.).
• Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.

CHOCOLATE-PEANUT BUTTER FROSTING

Steps:

• In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
• Blend in the vanilla and add 3 Tbsp.
• of the milk until well blended.
• Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.

BROWN BUTTER FROSTING

Steps:

• Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
• Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.

LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
• To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
• Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
• To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
• To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

PEANUT BUTTER WHIPPED CREAM FROSTING

Steps:

• In a large bowl, beat cream, confectioners' sugar and peanut butter until stiff peaks form.

EASY PEANUT BUTTER FROSTING

Steps:

• Combine confectioners' sugar, peanut butter, melted butter, milk, and vanilla extract in a large bowl. Mix with a wooden spoon until well-combined and smooth, 2 to 3 minutes.

OLD FASHIONED BUTTER COOKIES WITH BUTTER FROSTING

Steps:

• Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours.
• Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour.
• Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets.
• Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack.
• Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.

CHOCOLATE BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking pans with cooking spray.
• Combine all-purpose flour, white sugar, whole wheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• Stir mashed bananas, buttermilk, egg whites, applesauce, egg, and 1 teaspoon vanilla extract together in a separate bowl. Add gradually to the flour mixture, mixing until batter is just combined.
• Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 30 minutes.
• Combine cream cheese, peanut butter, confectioners' sugar, and 1 teaspoon vanilla extract in a large bowl; beat with an electric mixer until frosting is creamy.
• Run a rubber spatula around the edges of the cooled cakes. Grease a baking sheet lightly with cooking spray. Invert cake pans onto the baking sheet; tap bottoms lightly to release cakes.
• Spread frosting onto the cake layers. Stack layers; frost top and sides. Cut into 8 slices. Garnish with banana slices.

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Mix together cream cheese and peanut butter with mixer until smooth.
• Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency.
• (I used only 3 cups powdered sugar and 2-3 tbsp. of milk).
• Spread on cooled cake.

BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
• Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
• In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
• In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
• Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
• For the frosting:
• In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
• Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
• Cook's Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
• Sheet Cake Variations:
• Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
• Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
• Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.
• Sheet Cake Variations, follows.

AMARETTO BUTTER FROSTING

Steps:

• In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency.

PEANUT BUTTER CUP CHOCOLATE CUPCAKES WITH TOASTED PEANUT BUTTER MERINGUE FROSTING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners.
• Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well.
• Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute.
• Fill each muffin cup halfway and place a peanut butter cup in the center of each.
• Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk egg whites and sugar together in a bowl until just combined. Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl. Whisk egg mixture on high speed until still peaks form.
• Place peanut butter in a microwave-safe bowl. Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites. Transfer peanut butter frosting to a piping bag.
• Pipe frosting onto cooled cupcakes.
• Toast cupcakes under preheated broiler until lightly browned, about 1 minute.