Reviewed: Mar. 26, 2009

I thought this recipe was fantastic! I followed the recipe (almost) exactly, starting with butter that had been left at room temperature for a few hours. Once softened, I beat it in a bowl with a hand mixer until whipped. (this doesn't take long!) Then I added the peanut butter and whipped again. I followed with the sugar mixed by hand a little and at that point, added a little milk. (I didn't measure it, but I would guess a tablespoon or 2.) I mixed together on low speed with my hand mixer and it was perfect!! The consistancy and the taste was great!! I would definitely make again.

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Brandy

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Brunswick, Maine, USA

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Reviewed: Mar. 24, 2009

I made this frosting to top just a plain old chocolate box cake...and I've never seen a cake disappear so fast in my life. This was the most amazing peanut butter icing ever

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Ashley

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Reviewed: Mar. 24, 2009

I did not make this as written but instead used less sugar and more milk so as to make syrup for Banana Pancakes I from this site. It was so good! I think if I hadn't added milk, it would have set up beautifully for frosting, so I'm giving this frosting a 5 for flavor even though I didn't use it as frosting :) EDIT: Update! Made it again, as frosting. It worked beautifully but you do have to be careful with the wet/dry ratio and adjust. Be flexible. Don't just dump the ingredients in your Kitchenaid all at once and then call the recipe a failure--add them gradually the way the recipe recommends. Humidity and brand of peanut butter DO affect how much liquid or sugar this recipe will need!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 22, 2009

As written, this recipe was a little too buttery for my taste. I added more peanut butter (about 1/2 cup) and a dash of vanilla, and it was yummy. Made more than enough for my 8" 2-layer cake.

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Katie

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Reviewed: Mar. 22, 2009

I think I used a few more tbs of milk, but I eyeballed the ingredients so might have used more than 2 c of powdered sugar too.

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lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

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Reviewed: Mar. 22, 2009

Was dry and the milk would not mix in. Almost burned out my mixer making this. What a waste of time and food! Had to throw it out.

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veggienb

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Reviewed: Mar. 21, 2009

This recipe was good but not exactly what I was looking for (trying to replace my grandmothers, lost peanut butter frosting recipe). I should have known by the title that it may not be as creamy as I was looking for. It was extremely light, and fluffy and looked slightly loose looking. I'm guessing that was because the butter was a little over softened and the peanut butter was seperating slightly. Overall it was good but I will keep looking.

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metubajen

Cooking Level: Beginning

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Reviewed: Mar. 18, 2009

Great recipe, quick and easy. I used this recipe substituting Nutella instead of Peanut Butter and used it to frost a banana cake. I loved the finished texture and taste. I had made extra as I didn't know how much I would need for the cake. My husband ended up using the leftovers for a fruit dip (YUM!). I will be making this again this weekend but with Peanut Butter this time to frost a chocolate cake.

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labella

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

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Reviewed: Mar. 16, 2009

This is a delicious peanut butter frosting. I used skim milk instead of whole milk or cream. I think it affected the smoothness of the frosting when i piped it onto cupcakes. Overall this is a delicious recipe.

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Lwelch80

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Reviewed: Mar. 16, 2009

Just made the frosting for a sheet cake. Yummy!Thanks for sharing

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yaba

Living In: Ninety Six, South Carolina, USA

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Reviewed: Mar. 14, 2009

Good but don't spread too much on the thing you made, cause it can become disgusting.. !

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Adlou

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Reviewed: Mar. 12, 2009

Great frosting. Perfect with chocolate cake!

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Shannon

Cooking Level: Expert

Home Town: Herndon, Virginia, USA

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Reviewed: Mar. 11, 2009

The flavor was great, but my batch came out really thick and hard to spread. Next time I think I'll mix it longer and add a bit more liquid to thin it out.

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Nicole

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

I MADE THIS FROSTING FOR A FRIEND AT WORK,ON HER BIRTHDAY CAKE, IT WAS SOOOO GOOD, AND EASY, NOW EVERYONE AT WORK WANTS A CAKE, I ALSO MELTED DOVE MILK CHOCOLATE MINI-BITES AND DRIZZLE OVER TOP OF CAKE AND LET IT RUN DOWN THE SIDES,OMG! AWESOME,I USED A CHOCOLATE CAKE MIX,AND PLEASE WHEN MAKING THIS FROSTING LET ALL ITEMS SIT OUT TO ROOM TEMP.THIS WILL BE THE ONLY PEANUT BUTER FROSTING I EVER MAKE AGAIN! THANKS L.GRIM,OHIO

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luv2ride

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Reviewed: Mar. 8, 2009

I used this recipe on brownies! It was amazing! A must have for peanut butter lovers!

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Heather

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

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Reviewed: Mar. 8, 2009

This frosting was GREAT. I put it on brownies and they were gone in no time. Next time I will us 3/4 c. of butter, 1 1/2 of peanut butter and 3 cups of sugar,(I would have liked to have a little more) as for the milk I didn't keep track of how many tbs. I used. I just kept adding as needed. This one is definately a keeper.

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Annette

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

This frosting was great! I followed the recipe exactly as written, and had no problems with spreading it onto the brownies i made. It tasted great, and it tasted phenomenal on brownies! Just splat some on and spread it with a spatula, no problems!

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C.L.

Living In: Bloomington, Illinois, USA

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Reviewed: Mar. 3, 2009

Most of it didn't get into the cake, I ate it off the beaters. DELICIOUS. Everyone loved it. I might try a little less sugar next time, though. Thank you!

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Rina

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Reviewed: Mar. 3, 2009

Really good recipe.

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sandra

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Reviewed: Mar. 2, 2009

Very good recipe - very peanut-buttery, easily spreadable and not too sweet! I followed recommended changes: room temperature butter, increased peanut butter to 1-1/4 c and decreased powdered sugar to 1-1/2 c, also added 1 T vanilla and beat all for 3-4 minutes. Put on "Too Much Chocolate Cake" from this websitel Topped with Hershey Kisses around the edge and crushed Reece's Peanut Butter Cups on top. Very pretty and very tasty! Thanks for the recipe!

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