This delicious, creamy peanut butter frosting is stuffed full with marshmallow fluff and copious amounts of peanut butter. It’s delicious alone or with cake, you decide.
Dear baking world,
Ah, peanut butter frosting. I should just call it “peanut butter fluffy fudge thing to eat” because it’s amazing paired with or without a cake. In fact, I ditched the cupcake halfway through and just scraped off the frosting, which probably wasn’t a good sign for the cupcake.
A quick note on the cupcake and why I ditched it/took pictures of it: this cupcake was an experimental chocolate cupcake. I’m in the process of perfecting a chocolate cake/cupcake recipe, and this was one such step in the process. Unfortunately for the cupcake, they left much to be desired.
But the frosting, oh the frosting.
The secret is marshmallow fluff. A big, sticky scoop of marshmallow fluff. For me, frostings are about throwing a bit of this and that into it and then adding whatever to adjust the taste and consistency to what I like it. Usually I don’t use a recipe, but thankfully I did keep track of what I did this time.
A hint: if you get done with my directions and you’re like, I want a more peanut butter taste, by all means, add more peanut butter. Frosting is extremely flexible and I’m constantly adding, adjusting and tasting. That’s why I love making frosting so much.
So, enjoy! I know I did (by the spoonful.)
- 1 cup marshmallow creme
- 2/3 cup peanut butter
- 3 cups powdered sugar
- 3 Tbsp. milk
- Cream the marshmallow creme and peanut butter.
- Add the powdered sugar.
- Add the milk.
- Continuing adding powdered sugar, peanut butter or marshmallow creme until at your desired taste and consistency.