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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I read some reviews about people complaining and I just don't see why! I creamed the butter...