Ingredients15 m servings 132
- Beat butter and peanut butter together in a bowl using an electric mixer until smooth and creamy; stir in milk and vanilla extract. Slowly beat confectioners' sugar into mixture until icing is fully mixed and thick. Store icing in the refrigerator.
- Cook's Note:
- This is enough icing for 1 angel food cake, 24 cupcakes, or one brownie box mix.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 132 calories; 5.1 20.4 2.2 3 46 Full nutrition
ReviewsRead all reviews 9
Hi, I'm birdkitty. The recipe should say to store "left over" icing in the refridgerator. Let it come to room temperature before using again, or use a spoon to eat it when it's cold, taste like ...
This recipe was so amazing! I use it on top of my favorite brownie recipe. It tastes amazing! One problem- I tried to store my leftover icing in the fridge…but after 24 hours, it turned hard and...
I love this recipe! Delicious and easy! After following the directions, mine was the consistency of softset fudge, so I slowly added about 1/4c. more milk, and a dash of kosher salt.
Delicious, easy and very spreadable and yummy on this chocolate bunts cake
This was very tasty but a bit runny. When I make it again I will cut the milk amount in half, use 1 c. peanut butter, and more like 12 oz. of sugar.
I liked this recipe, but ended up not using all the sugar and adding more peanut butter and milk to it. It was to sweet and didn't have the peanutty taste to it before adjusting.