Top Secret Peanut Butter Frosting

"Adapted from a Hershey's recipe, this heavenly concoction starts on the stove-top and ends with countless rave reviews. It has made me famous amongst co-workers and friends! I usually pair it with a buttery Betty Crocker cake mix and then top it off with chocolate curls or drizzled chocolate syrup which has been cut through for a marbled effect. "
 
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photo by mtnmel photo by mtnmel
photo by mtnmel
Ready In:
15mins
Ingredients:
6
Yields:
3 cups
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ingredients

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directions

  • Stir flour into milk.
  • Cook on low heat in a small saucepan until boiling, stirring constantly.
  • Transfer to a small bowl.
  • Cover with plastic wrap and let cool on the counter-top for 30 minutes.
  • Add the rest of the ingredients and beat with a hand-mixer until fluffy.
  • Store in the fridge.
  • *Variations* A softened 8-oz. block of Philadelphia Cream Cheese may be beaten in for a richer frosting. Hershey's Unsweetened Cocoa Powder can be added a tablespoonful at a time until desired flavor/color has been achieved. This produces a rich-tasting chocolate/peanut butter frosting.

Questions & Replies

  1. I made the peanut butter icing, it got runny,what can I do to thicken it up
     
  2. Does it matter if the flour is all-purpose or self-rising?
     
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Reviews

  1. Oh my goodness! This is exactly the peanut butter frosting I've been looking for! Made it for<br/>the frosting for a wacky cake (Recipe #7058) and if I had my way, I wouldn't have shared <br/>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!
     
  2. 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!
     
  3. Very, very good frosting. Smooth,creamy, and yes peanut butter, yum. I didn't have confectioners sugar, and did not want to run to the store. Found this recipe, had the ingredients, so happy I found it! I used less 3/4cp sugar, next time will try just 1/2cp. Only because I put this on double chocolate brownies. 5 stars here! Yum!
     
  4. Best peanut butter frosting ever!!! I followed the recipe with only “times” as a tweet. I did not let the milk and flour boil. I cooked on low and stirred it constantly for about 10 min until it was thick. Let it sit on the counter to cool. Then mix in all the ingredients. I DO NOT FROST RIGHT AWAY! I put the frosting in the fridge for a few hours to thicken up. Then frost my sheet cake. I’ve made this with a layer cake too and it comes out great but it needs to be kept in the fridge so it doesn’t get runny.
     
  5. Heating the milk and flour takes a long time, so everyone who said it didn't boil - just be patient and it will. Boiling milk and flour does not look like boiling water - because of the thickness of the mixture, the bubbles will struggle to come up to the surface. The frosting does taste delicious but is not stable enough to make a layer cake or to pipe with. I figured this would be the case as with other ermine buttercreams I've made in the past but decided to give it a shot anyways. Slidey cake as expected. I ended up making a regular chocolate buttercream for piping decorations to try and distract from my leaning tower of cake... Moral of my story - this is a great recipe if you're only using it for topping one layer of something that is in a sheet pan or similar. Not for free standing things.
     
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Tweaks

  1. I didn't put on stove to boil I just whipped
     
  2. Didn't even leave the milk on the stove for five minutes, just enough till it was lukewarm. This is way better as pudding!
     
  3. Yum! I used coconut oil instead of butter. Can left overs be froze?
     
  4. This is a WONDERFUL frosting recipe!!!! Last night I made Chocolate Chocolate Chip Sour Cream Banana Bread (#69407). I baked it as a two layer cake and frosted the entire thing with this wonderful frosting. I used butter instead of margarine and my family and a guest were in pure heaven. SO easy to make and so creamy and perfect. I liked that it was not way too sweet. I will definitely be using this recipe again!!!! Thanks for posting!!!
     

RECIPE SUBMITTED BY

I am a newlywed living in beautiful Virginia with my husband and 3 doggies. I'm a little on the hyper side and I am happiest playing hostess and cooking for a crowd! My kitchen is my domain and I find cooking to be very therapeutic. On a day off you might find me brewing a fresh pot of iced tea and hanging out in the kitchen either cleaning and organizing or tinkering with recipes! I rarely follow favorite recipes to a "T", preferring instead to allow my creative side to take over. I especially love the holidays because it gives me even more of an excuse to bake! In the summertime I love visiting my mom and stepdad in the VA Beach area. I love the ocean and I love to go shopping with my mom!
 
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