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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!

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doobtones #2 July 23, 2008

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!

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mtnmel March 21, 2011

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!!

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MoreSpicePlease July 17, 2013

AWESOME!!!!!!!!!!!!!!!! Best peanut butter frosting I have ever had!!!

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derda1080 February 03, 2013

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 .

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AuntJeni December 12, 2012

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!

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JFitz May 19, 2011

I decided to try this out today. Mine didn't come out fluffy, but it came out nice and smooth, and absolutely delicious!!

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Chef for the love of sweets April 07, 2011

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!

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bluturtl1428 September 13, 2009

Great frosting!

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HilaryEm April 13, 2009

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!!

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Nikoma February 02, 2009
Top Secret Peanut Butter Frosting