By mamawheezy on June 17, 2008
Photo by PaulaG
Photo by PaulaG
"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."
Serving Size: 1 (665 g)
Servings Per Recipe: 1
"To. Die. For. I made this exactly as written and it was SO good. Both on the chocolate cake I made and on graham crackers later. I could eat this stuff with a spoon. Me, hubby, my daughter, and several friends all agreed that this is easily the best frosting we have ever tried. Definitely a keeper!"
"Oh yum! We can eat this by the spoonfuls. It is so good! I used to frost a 13 x 9 pan of brownies, and still had a lot left. Will definitely be trying this on chocolate cake!"
"Made this with butter and it was just what I was hoping for. Thank you! p.s. I used it on cinnamon rolls :)"
"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!"
"Thank you for sharing this recipe. My daughter wanted brownies with peanut butter frosting for her 14th birthday instead of cake. This was so delicious on the brownies. We topped it with miniature reeses pb cups. Yum!! =)"
"The recipe was reduced to 1 cup and used to frost Recipe #313358. Real butter was used for the margarine. The measurements were perfect. Made for *PAC Spring 2009*"