This peanut butter cream cheese frosting is the perfect topping for a sweet banana cake or a rich chocolate cake. It is sweetened with fructose free brown rice syrup and made with natural peanut butter, offering a more wholesome alternative to traditional cream cheese frostings that are often laden with cups of icing sugar. It’s super fast and easy to whip up, just try to refrain from eating it with a spoon.
150 gm cream cheese (we used Liddell’s lactose free cream cheese. For a dairy free/vegan version, we recommend a soy cream cheese such as Tofutti)
120 gm smooth natural peanut butter (this means no added oil, sugar or additives)
60 gm brown rice syrup (adjust according to taste)
1 tsp vanilla extract
Pinch of salt (omit if your peanut butter contains salt)
Chopped roasted peanuts, optional
Place all ingredients except for the chopped peanuts in a bowl. Mix together using an electric beater until smooth and silky. Refrigerating the frosting for at least an hour will firm it up a little and will assist in icing your cake/cupcakes. Top the icing with the chopped peanuts if desired.
Makes enough frosting to generously ice a dozen cupcakes or one cake (plus maybe a little extra).