- Most Helpful
- Highest Rating
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! :-)
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!
Easy recipe! I needed a frosting for some brownies and I just noticed some crunchy PB in my cupboard - this worked perfectly! Thanks
Very nice, though we could not detect the peanut butter. I made this for my DH's Birthday cake and doubled the ingredients and only needed around 7 cups of confectioners sugar. The icing firmed up beautifully. I added chopped peanuts to try to achieve more of a peanut taste, since my DH loves chocolate and peanut butter
Great recipe and super easy. I halved the recipe as I only needed enough frosting for a dozen cupcakes. The amount was perfect. I substituted soy milk for the milk because my son has a milk allergy, and it was still great. I did use butter flavor Crisco. Thanks for the recipe. It's a keeper!
This frosting was so good. I too used just plain crisco because I didn't have any butter flavored but it turned out so great. I put it on a bundt cake and everyone loved it. I didn't add anything -- it was delicious!!!
excellent and practical. just what i needed