Prep 5 mins
Cook 0 mins
Without a doubt the best Peanut Butter Frosting I have ever made. Creamy, great flavor,and has never glazed over or got that "crusty" look to it like some frostings do once they have set up. With this recipe you can also omit the milk and you have a great peanut butter filling to sandwich in between cake layers. If by chance the frosting looks a bit stiff, you can blend in up to 1-2 more tablespoons of milk, just do so slowly and mix well before adding more. This makes 3 cups of frosting, enough to frost a 2 or 3 layer cake or a 13 by 9 inch sheet cake with some to spare. I hope you love this recipe as much as I do.
- Place peanut butter and margarine in a large mixing bowl. Blend with an elextric mixer on low speed until fluffy, 30 seconds.
- Add confectioners sugar, 3 tablespoons milk and the vanilla.
- Blend on low speed until the sugar is well combined, 1 minute.Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 more minute. Blend in only 1 tablespoon at a time,extra milk if frosting seems to stiff, up to 2 tablespoons.
To. Die. For. I made this exactly as written and it was SO good. Both on the chocolate cake I made and on graham crackers later. I could eat this stuff with a spoon. Me, hubby, my daughter, and several friends all agreed that this is easily the best frosting we have ever tried. Definitely a keeper!
Oh yum! We can eat this by the spoonfuls. It is so good! I used to frost a 13 x 9 pan of brownies, and still had a lot left. Will definitely be trying this on chocolate cake!
Made this with butter and it was just what I was hoping for. Thank you! p.s. I used it on cinnamon rolls :)