Easy to make. I added more cream to get a smoother consistency, which I needed to frost my chocolate cupcakes.

I love the way that this frosting tasted, like another reviewer stated, it tasted very much like the inside of a peanut butter cup to me(not the texture though). I used half the sugar and room temperature butter and peanut butter, and beat and beat and beat it. I was able to get the frosting nice and fluffy, and it worked well for my purpose which was between layers of a 3 layer cake, but I wouldn't have been able to frost the whole cake with it(hence the 4 stars). It may have even been too fluffy for the outside? I'm not sure if I did everything right as this was my first frosting excursion... but the taste MADE my cake!!

this was very tasty in whoopie pies

So good! Hard to spread but tasted amazing!

Easy to make and it tastes great on a chocolate fudge cake. I cut it in half and still had enough to frost a 9 x 13 cake. I did add just a bit more milk to make it spread easier. My husband always asks for this frosting on his birthday cake!!!

Great recipe I cut back on the sugar and it was loved. We couldn't keep our fingers out of the left overs.

I did what prior reviewers suggested and only used 2 cups of pwd. sugar. I also added a dash of vanilla. YUMMY!!! Thanks for the recipe!

The taste was amazing, but it certainly didn't "whip" like it said it would. Mine turned out very pasty, even after cutting the sugar in half, but worked GREAT with what I made. I used a devils food cake mix made with milk instead of water, layered the PB frosting between the three cake layers, and frosted it with a tub of purchased chocolate frosting, finishing it off with Reeses Pieces on top- the PB frosting MADE the cake, it was the texture of the middle of a Reeses cup, and therefore AMAZING. Worked out good for me, and great for dipping apples in, but not what I was expecting by the "advertising".

This frosting was very good. I followed some of the instructions of the person below me and it turned out yummy. I found that I did have to add a bit more milk than suggested as well. Did use margarine. It turned out just fine. Jiffy Peanut Butter is best to use, in my opinion.

This is the best peanut butter frosting I have made. The blend between peanut butter, butter and sugar is perfect!

Follow TRindell's suggestions and cutting the recipe this frosting was AMAZING! My grandmother makes this frosting but does it from memory and has never been able to give me correct amounts to recreate it on my own. This came out just like hers and is perfect! Everyone I served it too, loved it. Went great with Crazy Cake from this site.

It couldn't have been better. My uncle remembered an angel food with PB frosting from his childhood. This worked. I agree that using a "good" PB made all the difference. JIF is my only PB.

I took the advice of lessening the confectioners sugar, leaving the butter and peanut butter out to sit at room temperature. I also used cream, 4 tblspns. I took my time and blended everything really well. I loved this recipe. My mother had been looking for a good peanut butter recipe for tne longest and this was it. I loved it.

Such a hit!! This was thoroughly enjoyed on chocolate cupcakes! Thanks for such a great and EASY recipe!

Very rich and creamy. Used milk instead of cream and only needed 3 cups of powdered sugar. I spread it on Dark Chocolate Cake II from this site, chilled it,and then drizzled Satiny Chocolate Glaze, also from this site, over the cake. Delicious.

Excellent recipe. I used milk instead of cream and this went superb with my banana cake. I needed to double it to have enough to ice a 3 layer cake. (We like lots of icing) I also added a tsp of vanilla.