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The secret to the success of this recipe is to first cook the milk and flour to a paste and then let it cool thoroughly. Don't worry about bringing it to a boil, because it won't. And DO NOT add the sugar to the milk! When the mixture is completely cool, beat the remaining ingredients (sugar, peanut butter, margarine and vanilla) in a bowl until fluffy--the sugar will "dissolve" during the process and will not remain grainy. Then gradually beat in the milk/flour mixture until it is incorporated and the frosting becomes fluffy. (I have already substituted butter-flavored shortening for the margarine and it turns out beautifully.) The consistency of this frosting is more like a firm whipped topping, not like a traditional powdered sugar icing. I have a similar recipe that omits the peanut butter and increases the margarine to 1 cup total. Enjoy!
Oh my goodness! This is exactly the peanut butter frosting I've been looking for! Made it for
the frosting for a wacky cake (Wacky Cake) and if I had my way, I wouldn't have shared
at all. Makes enough for a 9" x 13" cake but I used it all on a 9" x9" inch cake. (no complaints from anyone) Light in texture, full of flavor~will be making this again...and again. Thank you!
The taste of this peanut butter frosting is D-E-L-I-C-I-O-U-S. I followed doobtones #2 's advice regarding the milk / flour mixture, cooked it on low for about 10 mins stirring constantly. I waited the 30 mins for the mixture to cool on the counter (with the bowl covered in plastic wrap), then separately mixed together the sugar, peanut butter, and I Can't Believe It's Not Butter. I added the milk / flour mixture gradually and mixed thoroughly. The frosting was so smooth and creamy, but very thin. I put it in the fridge overnight hoping it would thicken. It did, but very slightly. I still am not able to spread the frosting on my Chocolate Chocolate Chip Sour Cream Banana cupcakes without it dripping everywhere. I love the taste so much of this frosting that I don't want to add the 8 oz. of cream cheese to it and alter the taste. Does anyone have any suggestions of what else I can do to thicken up the frosting? I was thinking of adding a couple tablespoons of cool whip. Please let me know!!
AWESOME!!!!!!!!!!!!!!!! Best peanut butter frosting I have ever had!!!
Very good! After I whipped it for what seemed like forever, I stuck the bowl and all in the freezer for a few minutes then whipped it some more. Turned out great! I think it's even better the next day .
GREAT RECIPE! I used this with the Best Wacky Cake #125923. Next time I think I will try some of your other variations. Thanks for a great recipe!
I decided to try this out today. Mine didn't come out fluffy, but it came out nice and smooth, and absolutely delicious!!
mine did not turn out fluffy but that was my error not the recipe. it is sooo good tho! i made it and put it on chocolate cupcakes and then added a dollop of a sweet cream frosting and they were perfect. even made not quite right it was wonderful and something i will make right and not right again!
This stuff is amazing! Light, fluffy and not overly sweet. Highly suggest trying it! I used it to top banana chocolate chip cupcakes, but I had some left over so I threw it on a bagel. Then this morning I used it as a fruit dip for bananas and apples. Love it!!