Recipe by mamawheezy
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.
Top Review by 932ninja
Great frosting! I kept scrolling through the options and chose this less reviewed option and I am glad I did! I had to use soy milk for lactose reasons, and I added 1/2 a tsp of pumpkin spice coffee creamer because I was putting this on pumpkin drop cookies with peanut butter chips.... great pairing! Thanks Mamawheezy!
- 236.59 ml jiff creamy peanut butter
- 118.32 ml margarine, room temp
- 473.18 ml confectioners' sugar
- 44.37-59.16 ml milk
- 9.85 ml vanilla
Directions See How It's Made
- 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.