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), or use a dairy-free butter like Miyokos. Miyokos has added salt so I suggest not adding the extra pinch of salt to the recipe.
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.
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. Enjoy!
Amanda Walker says
This is a favorite in our house! I used your chocolate donut recipe to make cupcakes and used this to frost them. So delicious!!!
Thanks, Amanda! Wow, that does sound delicious.
Annie B. says
I love your recipes! Is there a substitute for the butter that you think could work? I am dairy free but really want to try this for my birthday next week!
Erica says
If you don’t do dairy, feel free to substitute coconut oil for the butter (or ghee to remove the milk solids). Happy almost birthday!
Sarah says
Will this make enough to fill 24 cupcakes?
Erica says
I would definitely double the recipe for 24 cupcakes. Yum!
Carole says
Can i use shortening oil instead of butter?
Thank you
Erica says
I'm not sure, I haven't tried it. Whipped butter has a light texture that I'm not sure can be fully replicated with shortening.
Maine Mom says
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!
Erica says
So wonderful to hear! thank you. And what a great combination!
Venus Childress says
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!
Erica says
Thanks, Venus! Great substitutes, so thank you for sharing what works for you. It sounds delightful 🙂
Gina says
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.
Erica says
Yes, thank you for reminding me! You can use honey, just added it.
Gina Baker says
Thanks Erica!!!