Time 15m Number Of Ingredients 6 Steps:
In a mixing bowl beat together the peanut butter, butter, cream cheese and salt. Mix in the confectioners’ sugar, mixture will be stiff, then add the milk and beat until smooth. If piping, transfer frosting to a piping bag fitted with a #825 open star tip. Pipe or spread frosting on cupcakes, cookies, cake or brownies.
Time 15m Yield 16 Number Of Ingredients 4 Steps:
In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner’s sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners’ sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.
Time 10m Yield 18-24 cupcakes Number Of Ingredients 5 Steps:
Cream together butter and peanut butter until well blended and you can’t see any of the butter anymore. Add sugar, one cup at a time, mixing until well blended. Add vanilla. Begin adding milk, a little at a time until it reaches the consistency you want. I usually don’t measure, but I think I use all 3 tablespoons. Whip on high until fluffy and pale in color.
Time 10m Yield 16 Number Of Ingredients 4 Steps:
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Time 5m Yield 6-8 serving(s) Number Of Ingredients 4 Steps:
Beat butters together with electric mixer, add sugar. If too thick, add a little milk.
Time 10m Yield 12 Number Of Ingredients 5 Steps:
Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.
Time 10m Yield 4 cups. Number Of Ingredients 5 Steps:
In a large bowl, cream butter, peanut butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla until smooth.,
Time 15m Yield 24 cupcakes, 1 serving(s) Number Of Ingredients 7 Steps:
Mix the peanut butter, butter, crisco and vanilla until well blended. Add the first cup of powdered sugar and the salt Continue to add the remaining powdered sugar Add part or all of the cream to finalize the texture you want. I immediately put in piping bag and pipe on cooled cupcakes or spread on a cake. You can refrigerate and use later.
Time 1h10m Yield 24 Number Of Ingredients 5 Steps:
Beat sugar and butter together in a large bowl using an electric mixer on medium speed until smooth and no longer gritty, about 5 minutes. Add peanut butter, cream, and vanilla extract to the butter mixture. Beat on medium speed until frosting is well-mixed and smooth, 5 to 7 minutes. Transfer frosting to an airtight container and refrigerate until firm, 1 to 2 hours.
Time 6m Yield 12 Number Of Ingredients 5 Steps:
Combine confectioners’ sugar, peanut butter, melted butter, milk, and vanilla extract in a large bowl. Mix with a wooden spoon until well-combined and smooth, 2 to 3 minutes.
Time 5m Yield 24 Number Of Ingredients 5 Steps:
Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add powdered sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.
Time 15m Yield 3 cups frosting Number Of Ingredients 6 Steps:
In a large bowl, beat the cream cheese, peanut butter, powdered sugar (start with 1 cup, adding more if needed for a frosting consistancy), butter and vanilla; beat until smooth. Fold in whipped cream. Gently spoon on cake. (frosts two 13x9" cakes) YUMMY!
