I made some brownies the other day and they were delicious! However, I feel that chocolate is incomplete without peanut butter. I know peanuts are totally not paleo, so you could certainly use almond butter in place of peanut butter here, but I have yet to make that jump. I am quite content in my peanut butter bubble.
I am trying not to flood the site with nothing but dessert recipes, because this stuff really should be eaten in moderation, but I’m having some serious sweet cravings lately so it’s been hard. Not to mention that work has consumed most of my days so I have had very little time to get new recipes on the site, and for that I apologize. Hopefully that will change soon. So in the meantime, make some brownies, slather some peanut butter frosting on them, and don’t feel too guilty about it.
PS: If you’re making this frosting for a pan of brownies, I would suggest you cut it in half. A full batch of frosting would be enough to cover two pans of brownies, unless you like a LOT of frosting…
Peanut Butter Frosting
Ingredients
- 3/4 cup Palm Shortening
- 3/4 cup Smooth Natural Peanut Butter, no sugar added
- 1/3 cup Raw Honey
- 1/2 tsp Pure Vanilla Extract
- 1/8 tsp Sea Salt
Instructions
- Beat palm shortening and peanut butter on high speed until creamy and smooth.
- Add honey, vanilla, and salt.
- Beat on medium speed for about 45 seconds to combine.
- Scrape down the sides of the bowl and continue beating on high speed until the frosting is thick and fluffy, about 3-4 minutes.
- You can use right away, or place in the refrigerator for about an hour to let it firm up. The refrigeration step may be necessary if you are in a high-humidity climate (I am not).
- Serving options: frost cupcakes, cakes, or brownies; eat by the spoonful (seriously)
Notes
Recipe adapted from: http://theartistsplate.wordpress.com/2013/02/26/spectacular-dark-chocolate-cake-with-peanut-butter-frosting/
Nutrition Information
Yield 16 Serving Size 1 TbspAmount Per Serving Calories 118Total Fat 10gSaturated Fat 2gUnsaturated Fat 0gSodium 49mgCarbohydrates 5gSugar 4gProtein 2g
Nutrition is calculated by a third party and may not be 100% accurate
Alesha W.
Wednesday 22nd of February 2023
Hello! Do you think this recipe will taste okay using natural peanut butter made with roasted peanuts? I couldn’t find one that wasn’t roasted. I hope it doesn’t change the taste too much.
Rob Benson
Thursday 23rd of February 2023
Sure!
Traci
Sunday 22nd of August 2021
We LOVE this frosting! It's so difficult to find frostings that aren't full of sugar or to find one that pipes well without dairy, but this fits the bill perfectly! I've used it in a pastry bag for cupcakes and it holds it's shape well and pipes easily :-) Now, I'm wondering if you've ever made it a chocolate PB frosting?
Kendra Benson
Wednesday 25th of August 2021
Thank you so much! I'm so glad to hear you are enjoying it. I have not made a chocolate version of it since I usually use it on brownies or chocolate cake, but it would probably be great with some cocoa powder added to it. If you do try it out, please let me know!
Autumn
Sunday 21st of April 2019
I'm sorry, but this was the worst thing that I've ever tasted in my life, and it ended up chunky not smooth at all. I filled the recipe to a T. I ended up throwing the entire thing out, and I had to find another recipe this morning as it was for a cake that's for dessert this evening.
Traci
Sunday 22nd of August 2021
@Autumn, so sorry it didn't turn out for you. Like others in the comments, this is also my go to healthy frosting recipe - we LOVE IT!! Maybe some of your ingredients went bad? It's always come out smooth, delicious, holds it's shape well, and pipes well.
Cris
Monday 17th of September 2018
Have you ever had it separate on you? I only mixed for 3 minutes, no moisture in the bowl, and it got lumpy all of a sudden and separated with a white liquid on top. I don’t know if the palm separated of the honey seized... tastes ok but the texture is terrible :/
Kendra Benson
Monday 17th of September 2018
I haven't had that happen before. Honey can seize, but it never has for me in this recipe. I usually wind up with a slightly heavy but fluffy frosting. I'm sorry yours separated.
Trish
Saturday 11th of March 2017
How long can this last in fridge?