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Peanut Butter Butter Cream Frosting

½ cup unsalted butter, softened
½ cup natural peanut butter
10 ½ cups sifted confectioners’ sugar
9-12 tablespoons light cream
1 ½ tablespoons vanilla extract
light corn syrup as needed for decorating consistency (add to remaining frosting after frosting the cake)

dry measuring cups
liquid measure shot glass
stand mixer with paddle attachment or hand mixer with large bowl
rubber spatula

1. Beat peanut butter and butter together until smooth.
2. Add confectioners’ sugar, beating a little at a time until smooth.
3. Add cream and beat until desired consistency.
4. Add vanilla and beat until mixed.
5. After frosting the cake, beat in corn syrup until desired consistency.

Yields ample frosting to fill, frost and decorate 1 9” 2-layer cake

© 2009 by Allison Lattman


Rachel said...

should the confectioners sugar be measured before or after siftage?

Allison Lattman said...

A little lesson on reading your recipe. If it reads, "1 cup sifted confectioners' sugar," then it means to sift and then measure. If it said, "1 cup confectioners' sugar, sifted," then it means to sift AFTER measuring. This holds true for all recipes, not just ones I write.

A little tip with this recipe and the confectioners' sugar: 1 pound of confectioners' sugar is equal to 4 cups sifted confectioners' sugar. Because you're going for consistency with this recipe, a complete accurate measurement is not that important. I usually just end up dumping 2 1-pound bags in and a little more than half of a third bag. I then adjust the consistency with the amount of cream I add.

Rachel said...

it came out SO well, thanks for your help! yum yum yum!