High Protein Creamy Peanut Butter Icing
Elevate your desserts and snacks with this irresistibly rich and **High Protein Creamy Peanut Butter Icing**, a perfect blend of indulgence and nourishment. Packed with the nutty goodness of creamy peanut butter and a boost of **protein powder**, this frosting is ideal for fitness enthusiasts seeking a guilt-free treat. Its velvety texture is achieved with softened unsalted butter, powdered sugar, and a splash of milk, ensuring each dollop is perfectly smooth and spreadable. Flavored with a hint of vanilla and a pinch of salt for balance, this quick and easy recipe comes together in just 10 minutes, making it the ultimate topping for cakes, cupcakes, or even a delectable dip for fruits and cookies. Plus, it can easily be customized for a dairy-free option, ensuring versatility for any dietary preference. Optimize your desserts for flavor and function with this high-protein icing that promises to satisfy your sweet tooth while nourishing your body!
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Recipe Information
Ingredients
- 1 cup creamy peanut butter
- 1 scoop protein powder (vanilla or unflavored)
- 1 cup powdered sugar
- 0.25 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or almond milk for dairy-free)
- 0.125 teaspoon salt
Instructions
In a large mixing bowl, add the creamy peanut butter and softened unsalted butter.
Using an electric mixer on medium speed, beat the peanut butter and butter together until the mixture is creamy and well combined.
Gradually add the powdered sugar to the mixture, about a quarter cup at a time, and continue mixing on low speed until fully incorporated.
Add the protein powder and mix on low speed to combine, ensuring there are no lumps.
Pour in the vanilla extract and milk, and sprinkle in the salt. Mix on medium speed until the icing is smooth and fluffy. If a thinner consistency is desired, add more milk, one teaspoon at a time, until the desired texture is reached.
Taste the icing and adjust sweetness or salt as needed by adding more powdered sugar or a pinch more salt.
Once the icing is well-mixed and smooth, it is ready to use. Spread it on cakes, cupcakes, or use as a dip for fruits and cookies. Refrigerate any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 141.2 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 319 mg | 25% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1710 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
