Peanut butter frosting. Makes more than enough to frost a cake or 24 cupcakes.
Ingredients
- 8 ounces cream cheese, softened
- 4 tbsp butter, softened
- 1 cup creamy peanut butter (NOT natural peanut butter)
- ½ cup powdered Splenda
- ¼ cup powdered erythritol
- 1 cup heavy cream
- 1 tsp vanilla extract
Method
- If no powdered sweetener, put granular sweetener in a food processor or blender and blend until powdered.
- In a large bowl, beat cream cheese, butter and peanut butter until well combined.
- Beat in sweetener, cream and vanilla extract until mixture is smooth.
- Frost your cake or cupcakes.
- Refrigerate frosted cake until frosting is firm, about 2 hours.
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