This nut butter cream frosting is decadent. Which is why it has a post all to itself.
I was going to call it “nut butter frosting” but it’s definitely a level above frosting due to the butter component, making it more like butter cream frosting. And any nut butter will work with this frosting. If you prefer almond butter, go for it. Or use cashew butter, or a seed butter such as sunflower butter.
If you don’t do dairy, feel free to substitute coconut oil for the butter (or ghee to remove the milk solids).
The options are endless. You can use this frosting on cupcakes, cakes, and muffins, or inside cupcakes, cakes, and muffins. Or dip bananas into it, spread it on a banana and freeze it, use it for sandwich cookies, or just eat it alone.
Nut Butter Cream Frosting
You can use the nut butter of choice here: peanut, almond, cashew, or use a seed butter such as sunflower butter.Store the frosting in the refrigerator for several weeks. To spread it easily, let it sit at room temperature for 10 minutes or so.This makes enough frosting for about 8 cupcakes or 1 layer cake.For SCD, use honey only.
Servings: 8 servings
Calories: 231kcal
Ingredients
- 1/2 cup creamy nut butter (no additives or salt)
- 1/2 cup softened butter (room temperature)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Add all the ingredients to a bowl.
- Mix or blend until creamy.
- Store in the refrigerator.
Nutrition
Calories: 231kcal | Carbohydrates: 12g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 122mg | Fiber: 2g | Sugar: 9g | Vitamin A: 355IU | Calcium: 58mg | Iron: 1mg
Made this with peanut butter and used as a frosting for your SCD banana muffins. They were a huge hit at my little one’s birthday party! Your recipes have helped my child (and all of us) stay in good health for over a year–thank you so much!
So wonderful to hear! thank you. And what a great combination!
Thanks for this simple, yet great recipe Erica!
For a keto snack, I’ve put 1 or 2 spoons of peanut butter with a little heavy cream and a touch of sweetener. Sometimes I’ll melt a small piece of 100% cacao instead of the peanut butter.
I’ve noticed that the P.B. and cream leaves me feeling bloated, whereas, the cacao bar doesn’t. A few nights ago I mixed P.B. with my homemade yogurt and did not feel at all bloated. I was wondering if you might have any thoughts on that. I eat Keto, so no grains, I don’t have Crohn’s and usually don’t have any other tummy trouble.
Hope your day is sweet!
Thanks, Venus! Great substitutes, so thank you for sharing what works for you. It sounds delightful 🙂
This looks great!
I wonder if you tried subbing honey for the maple syrup, and does that work, too?
As always, thank you so much! Don’t know what we would do without your recipes.
Yes, thank you for reminding me! You can use honey, just added it.
Thanks Erica!!!