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Fluffy Peanut Butter Frosting

Reviewed: Jul. 10, 2015
I read some reviews about people complaining and I just don't see why! I creamed the butter and the creamy peanut butter together until it reached a gorgeous creamy texture. Then, I added just under a cup of icing sugar (halved the recipe) and whipped it up until the lumps were out. It was thick at this point, but if you patiently add milk 1/2 tablespoon at a time, scraping down the sides and mixing as you go along, you should reach your desired consistency without any problem. I found it held up the piped design very well and tasted great at room temperature and fresh from the fridge. It was like eating a cloud of peanut buttery goodness and this coming from someone who's not the biggest fan of peanut butter! I highly suggest following the recipe as is without trying to substitute the ingredients or switching the method. Loved it!
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Classic Waffles

Reviewed: Sep. 28, 2013
I tried out this recipe and followed it exactly. For some reason, the batter was extremely thick and very hard to work with. The taste was good though, so could anyone tell we how to make them thinner? Also grease your waffle pan. That step is crucial and not mentioned here.
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