chocolate peanut butter frosting

"Homemade frosting for cakes. Yellow is the best."
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Ready In:
1 sheet cake




  • Mix together crisco, coco, salt and vanilla.
  • Then stir in milk.
  • Add the peanut butter.
  • Mix together well.
  • Add con.
  • sugar one cup at a time.
  • Use more milk if needed.
  • Is better if it is thick.

Questions & Replies

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  1. Anu_N
    Easy and wonderful tasting, and not too gaggy sweet! I halved the recipe since I had to frost a 8x8 inch square chocolate cake, and the amount of frosting was just right! I used plain shortening because I didn't have Butter Flavour Crisco, and used smooth homemade peanut butter. I didn't add any extra milk and the consistency was just right! Tip: Move quickly through steps 1 and 2. The shortening tends to "unmelt" once it's mixed with the cocoa, and if you don't add in the milk quickly with rapid stirring, you'd get a few stubborn lumps that require some effort getting rid of! But everything comes together once you add the sugar, so no fear! :-)
  2. Deb P.
    Excellent. Perfect balance of fudgy/ peanut buttery flavor. I had to use a little extra milk to get a spreadable consistency to ice a sheet cake.
  3. loki_5506
    this was a BIG hit at my fiancee's birthday party. i took leezah4's cue and added extra peanut butter (used creamy). also, i had to substitute earth balance "butter" for the crisco but it worked out really well. this was just about perfect for a 13 x 9 x 2 cake--i may have made more for a double layer cake. DELICIOUS!
  4. jodimichelle
    Easy recipe! I needed a frosting for some brownies and I just noticed some crunchy PB in my cupboard - this worked perfectly! Thanks
    Very nice, though we could not detect the peanut butter. I made this for my DH's Birthday cake and doubled the ingredients and only needed around 7 cups of confectioners sugar. The icing firmed up beautifully. I added chopped peanuts to try to achieve more of a peanut taste, since my DH loves chocolate and peanut butter


  1. Gapeach
    Great recipe and super easy. I halved the recipe as I only needed enough frosting for a dozen cupcakes. The amount was perfect. I substituted soy milk for the milk because my son has a milk allergy, and it was still great. I did use butter flavor Crisco. Thanks for the recipe. It's a keeper!



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