Peanut Butter Frosting
Photo by: Ben Fink
I don’t know how I could have gotten through those pregnant months without peanut butter. It is the most comforting, satisfying spoonful around, and it has found its place in this frosting recipe. Sweetened with just enough sugar to balance the salt in the peanut butter and with a smidgen of vanilla and milk to make it spreadable, this frosting is a go-anywhere, do-anything kind of recipe. Smooth it over Chocolate Sheet Cake or spread it over a simple butter layer cake.
ingredients:
1 cup creamy peanut butter
8 tablespoons (1 stick) butter, at room temperature
2 cups confectioners’ sugar, sifted
3 to 4 tablespoons milk
2 teaspoons pure vanilla extract
8 tablespoons (1 stick) butter, at room temperature
2 cups confectioners’ sugar, sifted
3 to 4 tablespoons milk
2 teaspoons pure vanilla extract
At a glance:
Servings: Makes 3 cups, enough to frost a 9x13 sheet cake or 2-3 layer cake
Active Time: 5 min
Total Time: 5 min
Key Tags:
directions:
1. Place the peanut butter and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine. Add the confectioners’ sugar, 3 tablespoons milk, and the vanilla. Blend with the mixer on low speed until the sugar is well combined, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend in up to 1 tablespoon milk if the frosting seems too stiff.
2. Use at once to frost a cake of choice.
Editor's Note: This frosting goes great with a Chocolate Sheet Cake.
KITCHEN COUNTER:
Excerpted from The Cake Mix Doctor. Copyright 1999 by Anne Byrn. Used by permission of Workman Publishing Co., Inc. New York All Rights Reserved
Serves 20
|
|
 |
 |
| Dear Dashboard, I have a butter allergy. How do I bake without it? |
Next: Darn Good Chocolate Cake |
Excerpted from The Cake Mix Doctor. Copyright 1999 by Anne Byrn. Used by permission of Workman Publishing Co., Inc. New York All Rights Reserved
