Prep 10 mins
Cook 0 mins
This is (bar none) the best peanut butter icing I have ever eaten. Wonderful on peanut butter cookies, chocolate cake, graham crackers and many other uses.
- 1⁄2 cup peanut butter
- 2 tablespoons honey
- 1⁄8 teaspoon salt
- 2 -4 tablespoons light cream
- 2 1⁄2 cups sifted powdered sugar
- 1⁄2 teaspoon vanilla
- Cream peanut butter and honey.
- Add salt and blend.
- Add cream and sugar alternately, a little at a time, until used up.
- Add vanilla; mix until smooth.
- Will frost two (8 or 9-inch) layers.
A very good peanut butter icing. A little sweet though I wonder if skim milk powder or cream cheese could be substitued and work well and tone down the sweetness. I was short 1/2 cup icing sugar and still had to use 6 tbsp of cream to get it to spreadable consistency. I could've used more. Also, if it was whipped for a while I'm sure it would have a fluffier texture. So many ideas from one great recipe. I used it on banana cake.
LOVED this! I made peanut butter icing before but was looking for an alternate for the butter/margarine. This was great. I added an extra tablespoon and a half because I used organic peanut butter and it tends to be a little on the less oily side than most. Also instead of using light cream I used skim milk and probably doubled the amount noted. It might not have been as fluffy without the cream but it was very cream and smooth and easy to use. Got rave reviews from my husband. Great recipe- Thanks will make again.
Wow! This is RICH! The fact that there is not margarine or butter makes it 100x better! I added a few tablespoons of cocoa powder and frosted Peanut Butter Cup Bars instead of using the chocolate chip topping. A little of this goes a long way. This is to-die-for, thank you so much!