Seed, Nut Butter, or Peanut Butter Frosting
Why such a long name for a seemingly simple recipe? Well, we’ve been living with nut allergies here at the farmhouse for well over a decade. You won’t find any peanuts or tree nuts in our kitchen or pantry. Yet the flavor of peanut butter has been a lifelong favorite of mine.
So, we use Sunbutter, an allergy safe alternative made using roasted sunflower seeds in any recipe that would usually call for peanut butter. You can use any sort of seed or nut butter from artisan cashew butter to generic peanut butter.
If you can safely eat it and keep it in your pantry to make sandwiches or use in your favorite baked goods, it can be used in this recipe. Gather your favorite from what you have on hand and make this delicious frosting to slather on cakes, cupcakes, or cookies.
Seed, Nut Butter, or Peanut Butter Buttercream Frosting
Ingredients
- ¼ cup butter , softened
- ¼ cup shortening , room temperature
- ½ cup creamy seed, nut, or peanut butter
- 1 teaspoon vanilla extract
- 1– 1½ cups powdered sugar (depending on your preference for taste and texture)
- 1 Tablespoon heavy cream
Instructions
- Place the softened butter and shortening in a large mixing bowl. Beat until the mixture is completely smooth. Add the seed, nut, or peanut butter and vanilla and beat to combine.
- Add the powdered sugar in 1/2 cup increments, beating slowly after each addition to combine. Turn the mixer up to high and beat for 1-2 minutes. This will help create a smooth and airy buttercream. Add milk or heavy cream as needed to help achieve a smooth, spreadable consistency.
- Spread the buttercream on the surface of cooled cake, cupcakes, or cookies. If necessary, this buttercream can be thinned with the addition of more heavy cream to make it easier to spread without scarring the surface of the cake. Any leftover frosting can be stored in an airtight container for several days.