Peanut Butter Cream Frosting

Photo: flickr user Purple Dots Cupcake

Ingredients

1 1/2 cups WATER

5/8 pound BUTTER PRINT SURE

8 ounces MILK, DRY NON-FAT L HEAT

15 ounces SYRUP, IMIT MAPLE, #10

2 3/4 pounds SUGAR, POWDER 2 LB

1 3/8 pounds PEANUT BUTTER #2 ½

1 1/4 teaspoons IMITATION VANILLA

Preparation

1. CREAM PEANUT BUTTER, BUTTER OR MARGARINE,AND HONEY IN MIXER BOWL AT MEDIUM SPEED 3 MINUTES.

2. SIFT TOGETHER POWDERED SUGAR AND MILK; ADD ALTERNATELY WITH WATER AND VANILLA TO CREAMED MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT MEDIUM SPEED 3 MINUTES OR UNTIL SMOOTH.

3. SPREAD ON COOL CAKES.

NOTE: 1. IN STEP 1, 10 OZ (1 1/4 CUPS) SHORTENING MAY BE SUBSTITUTED FOR BUTTER.

NOTE: 2. IN STEP 1, 15 OZ (1 1/4 CUPS) BLENDED SYRUP MAY BE SUBSTITUTED FOR HONEY. IN STEP 2, ADD WATER TO OBTAIN SPREADING CONSISTENCY.

NOTE: 3. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB)

FROSTING PER CAKE.

NOTE:

4. FOR 13 DOZEN CUPCAKES: USE 2 1/2 QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.

SERVING SIZE: 2 TABLESPO

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Tags:

Nuts

Yield:

100.0 servings

Added:

Monday, November 30, 2009 - 2:55pm

Creator:

Anonymous

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