Smooth or Crunchy?
More of y’all like crunchy peanut butter than smooth, according to a poll on Twitter. I always figured it’d be the other way around!
I created the above frosting for a friend, as a challenge. This friend has a serious frosting addiction. In fact, when we were in college she taught me to eat Pillsbury straight from the container. With a spoon. Like ice cream!
“Please,” she begged me, “Please make me a frosting recipe without all those scary ingredients!” (Partially hydrogenated oils are ingredient #2 in the aforementioned Pillsbury, much to my friend’s chagrin). “And please make it so a serving is more than a teaspoon!”
Peanut Butter Frosting
(Makes about 2/3 cup)
- 1/3 cup silken-firm tofu (70g)
- 3 tbsp peanut butter or allergy-friendly alternative
- scant 1/16th tsp salt
- scant 1/2 tsp vanilla extract
- pinch pure stevia, or 2-3 tbsp powdered sugar
Blend everything together. This frosting is thicker when cold. And I won’t judge you if—like my friend—you opt to eat the whole thing in one sitting. But please, take it out of the blender first!
Add vanilla to the following for: Soy-Free Version.
Lower Fat?
Honestly, as a cupcake topper, I prefer my Coconut Banana Butter.
So if you don’t mind a little extra fat, I highly recommend treating your tastebuds to the coconut banana butter. However, my friend is afraid of fat grams. Oddly enough, she’s more afraid of a higher fat content than she is of the artificial Pillsbury icing (which has 4g per serving).
Vanilla or Chocolate Frosting: You can omit the peanut butter in this icing recipe, for a vanilla frosting (or add cocoa powder for chocolate frosting) that is virtually fat-free. But, as I wrote a few days ago, a little fat in one’s life is a good thing!
Oh, and she loved the frosting.
She ate it all… and the adorable Banana Bread for One.
Yay! I have some leftover tofu in the fridge right now…I’ve been wondering what I was going to do with it! Wonder no more!
Creamy…unless the crunchy option is TJ’s Crunchy Valencia PB! I am totally addicted!
ok tried it! it was awesome! i knew it would be! i couldn’t get it out of the blender fast enough!!! 🙂
You know what I DON’T love? HAVING A NUT ALLERGY. *sulk* I am beginning to suspect that you created this blog JUST to taunt me with delicious nutty concoctions that I am unable to eat! 🙁
(…OK, to be fair you probably didn’t hehe! 😀 …PROBABLY.)
Maybe Kat should try using sunflower butter instead?? I read that it’s a good PB sub, maybe it could work!
I’m making those banana bread muffins for my friend today, and the icing will be the perfect addition!
P.s. You’re amazing, and I cook (or bake) something from your blog at least once a day;)
Oh Hannah, you are SO super-sweet!!! I hope your friend loves the muffins 🙂 :).
i have read that people who added fat in terms of nuts in their diet did not gain weight. bot sure if it was peanut butter or not. but there are plenty of nut butters in the sea…i mean store.
sometimes i just use plain nut butter as a frosting. by itself. love the stuff.
that looks so good, i’m definitely going to make it today! actually i’m going to make that right now so i have something to snack on during class.
crunchy pb is the best 🙂
so nice of you to help your friend out. and with it the rest of us ;). it looks & sounds terrific.
Crunchy!!! I bet you could also use peanut flour to make frosting.
Sometimes I’m in the mood for creamy, but sometimes crunchy. Usually creamy, though. I just can’t get over the fact at how smooth and delicious Costco’s organic peanut butter is….ohhh man I could it all day long!
I haven’t tried making frosting with tofu before….I usually just whisk my pb with a little almond milk to make frosting!
Mmmm that sounds even easier!
As for peanut butter flavor, it really depends on the day! Typically, though, I prefer crunchy. Question, though: why did you use firm tofu instead of silken tofu? I only just recently started using tofu and thought that silken would work better for smoothies and more liquid-ish dishes?
This looks sooo good! I love frosting that doesn’t require tons of powdered sugar or vegan butter!
+1 to this! 🙂
Yum, yum, yum, yum! I’d use this for EVERYTHING!
My college roommate taught me how to eat ice cream straight from the container. I didn’t even know that was a thing before I met her.
Frosting is by far the most delicious component of cake! I prefer smooth peanut butter, especially in cookies and frostings, but I will take what I can get.
I can’t pick one type of nut butter, so I just keep them all! 🙂 I used to eat frosting with a spoon, too. Sometimes I’d even pretend I was going to make a cake, which is hard to do when your frosting is stored in the freezer!
hehehe at birthday parties, i’d take the cupcakes and just eat the frosting off of it. my favorite were the frosting roses :).
I am a SMOOTH girl all the way! But like you, I love PB in all its forms. It’s such a versatile food. It’s honestly surprising to me how many things you can add it to!
I’m definitely a smooth peanut butter fan! I used to hate crunchy PB, but I wouldn’t be opposed to it now. This looks so good- I would definitely eat the whole thing 🙂