Birdkitty's Peanut Butter Icing

Birdkitty's Peanut Butter Icing

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"This recipe is a brownie's best friend! Also great on angel food cake or cupcakes."
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15 m servings 132 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Beat butter and peanut butter together in a bowl using an electric mixer until smooth and creamy; stir in milk and vanilla extract. Slowly beat confectioners' sugar into mixture until icing is fully mixed and thick. Store icing in the refrigerator.


  • Cook's Note:
  • This is enough icing for 1 angel food cake, 24 cupcakes, or one brownie box mix.


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Hi, I'm birdkitty. The recipe should say to store "left over" icing in the refridgerator. Let it come to room temperature before using again, or use a spoon to eat it when it's cold, taste like ...

This recipe was so amazing! I use it on top of my favorite brownie recipe. It tastes amazing! One problem- I tried to store my leftover icing in the fridge…but after 24 hours, it turned hard and...

Best recipe I have found! So creamy and full of deliciousness!

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