Nut Butter Icing
Elevate your baked goods with this irresistibly creamy and flavorful Nut Butter Icing! This quick and versatile recipe, ready in just 10 minutes, combines the rich, nutty goodness of your favorite nut butter—whether peanut, almond, or cashew—with velvety unsalted butter for a luscious base. Lightly sweetened with powdered sugar and enhanced by a touch of vanilla, this icing achieves the perfect balance of sweetness and depth of flavor. Finished with a splash of milk or cream, it whips up to a beautifully smooth, fluffy texture that’s easy to spread or pipe. Ideal for frosting cakes, cupcakes, and cookies, this nut butter frosting is your secret weapon for adding a gourmet twist to any dessert. Make it ahead, store it in the fridge, and simply re-whip for a treat that’s always ready to impress! Keywords: nut butter icing, nut butter frosting, easy dessert recipes, quick frosting recipe, peanut butter icing, almond butter frosting.
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Recipe Information
Ingredients
- 113 grams unsalted butter, softened
- 120 grams nut butter (peanut, almond, or cashew)
- 250 grams powdered sugar
- 1 teaspoons vanilla extract
- 30 milliliters milk or heavy cream
- 1 pinch salt
Instructions
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter on medium speed until creamy and smooth, about 1-2 minutes.
Add the nut butter of your choice to the whipped butter. Continue mixing on medium speed until the two are fully incorporated and the mixture is light and fluffy, approximately another 1-2 minutes.
Gradually sift in the powdered sugar, about 1/3 at a time, mixing on low speed after each addition. This prevents the powdered sugar from flying out of the bowl.
Once all the powdered sugar is incorporated, add the vanilla extract, milk or heavy cream, and a pinch of salt. Beat the mixture on medium-high speed for 3-4 minutes until the icing is smooth, fluffy, and spreadable.
Taste the icing and adjust as needed: add a tiny bit more milk for a thinner consistency or a bit more powdered sugar for a stiffer frosting.
Use immediately to frost cakes, cupcakes, or cookies, or store in an airtight container in the refrigerator for up to a week. Let the icing come back to room temperature and re-whip before using.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 21.9 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 71 mg | 2% | |
*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.
