Prep 5 mins
Cook 0 mins
This was so easy to make and tastes delicious. I was also able to use some with some red food coloring to decorate the cake. I have had it written on a piece of paper for a long time.. don't know where I got it, but I needed to make a cake today and remembered this. This makes enough to frost and fill a two layer 9 inch cake, or frost a sheet cake.
- 1 cup butter (softened to room temperature)
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1⁄4 cup milk
- 2 teaspoons vanilla
- Cream butter and peanut butter together.
- Add half the powdered sugar and blend.
- Blend in milk and vanilla.
- Add remaining powdered sugar.
- Stir until smooth and well blended.
I wish I could give more than 5 stars! It was fabulous! I found that it tasted like the inside of a buckeye! I halved the recipe and was able to frost a 13x9 inch chocolate sheet cake! I do think the texture was a little off, so next time I'll add a touch more milk, but other than that I have no complaints! A very wonderful frosting, and something I will definitely make again! One of my favorite frostings! Thanks SO much!
twenty stars. holy cow. this rocks. so light and fluffy and absolutely fab. made for a chocolate cake and decided to forget the cake and just have some frosting instead! will use this fo-ev-ah. thanks a zillion.
My son LOVES PB&J, so I experimented with making PB&J cupcakes for his birthday. I used a white cake mix, squirt jelly in the middle, and frosted with this PB frosting. It worked pretty well. If I were to use this recipe again I would put less powdered sugar and/or more PB. It was just a little too sweet for these cupcakes.