Prep 15 mins
Cook 0 mins
Homemade frosting for cakes. Yellow is the best.
- 1⁄4 cup Butter Flavor Crisco, melted
- 1⁄2 cup cocoa
- 1⁄3 cup milk
- 1 pinch salt
- 1 teaspoon vanilla
- 2 tablespoons crunchy peanut butter
- 3 1⁄2 cups confectioners' sugar
- Mix together crisco, coco, salt and vanilla.
- Then stir in milk.
- Add the peanut butter.
- Mix together well.
- Add con.
- sugar one cup at a time.
- Use more milk if needed.
- Is better if it is thick.
Easy and wonderful tasting, and not too gaggy sweet! I halved the recipe since I had to frost a 8x8 inch square chocolate cake, and the amount of frosting was just right! I used plain shortening because I didn't have Butter Flavour Crisco, and used smooth homemade peanut butter. I didn't add any extra milk and the consistency was just right! Tip: Move quickly through steps 1 and 2. The shortening tends to "unmelt" once it's mixed with the cocoa, and if you don't add in the milk quickly with rapid stirring, you'd get a few stubborn lumps that require some effort getting rid of! But everything comes together once you add the sugar, so no fear! :-)
Excellent. Perfect balance of fudgy/ peanut buttery flavor. I had to use a little extra milk to get a spreadable consistency to ice a sheet cake.
this was a BIG hit at my fiancee's birthday party. i took leezah4's cue and added extra peanut butter (used creamy). also, i had to substitute earth balance "butter" for the crisco but it worked out really well. this was just about perfect for a 13 x 9 x 2 cake--i may have made more for a double layer cake. DELICIOUS!