My mom has made this frosting for years to top a store bought spice cake mix. It helps to change the order in which you add the ingredients and to use everything at room temperature - cream the butter with a spoon, mix in the conf. sugar (the butter and sugar don't meld at this point so you will still see little flecks of yellow), add milk a little at a time, mixing WELL after each addition. If you don't stir well, you'll end up adding too much milk. If you do add too much, slowly add a little more confectionery sugar. Once the frosting is smooth, I add one tablespoon at a time of PB until it reaches the right flavor. I do not use an electric mixer and I use stick margarine, not butter. I only use Jif creamy Peanut Butter. I sometimes had a quick splash of vanilla as well, but it does make it too sweet for some people's tastes. This basic icing (without the PB) works great with other flavors as well - for Halloween we use orange flavoring and coloring to ice cut out pumpkins!
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