Help! I Need A Good Peanut Butter Frosting....

Baking By CiNoRi Updated 6 Sep 2011 , 3:43pm by CiNoRi

CiNoRi Posted 5 Sep 2011 , 6:48pm
post #1 of 8

Also it needs to be shelf stable & go under fondant. (and if you know of a recipe that is based on Indydebi's EVEN BETTER!)
Any suggestions?

Thanks a bunch!!

7 replies
CiNoRi Posted 6 Sep 2011 , 12:37pm
post #2 of 8

Anyone have a tested recipe?

CiNoRi Posted 6 Sep 2011 , 12:37pm
post #3 of 8

Anyone have a tested recipe?

AnnieCahill Posted 6 Sep 2011 , 12:47pm
post #4 of 8

Why don't you just replace half the shortening in Indy's recipe with PB?

quietude Posted 6 Sep 2011 , 1:08pm
post #5 of 8
Quote:
Originally Posted by AnnieCahill

Why don't you just replace half the shortening in Indy's recipe with PB?




I'll have to give this a try!!!

CiNoRi Posted 6 Sep 2011 , 1:33pm
post #6 of 8
Quote:
Originally Posted by AnnieCahill

Why don't you just replace half the shortening in Indy's recipe with PB?




Yeah thats what i was thinking and Indydebi also made the suggestion. I just wanted to see if anyone had a tested recipe. Also i had heard of people having issues of using PB BC under fondant

kayjess Posted 6 Sep 2011 , 2:08pm
post #7 of 8

This is the best peanut butter frosting I have ever tasted...however, I don't know how it would do under fondant:


1 c creamy peanut butter
8 Tbsp butter room temperature
2 c powdered sugar
3-4 Tbsp heavy cream..you can use milk also..until frosting is thinned a little
2 tsp pure vanilla

CiNoRi Posted 6 Sep 2011 , 3:43pm
post #8 of 8
Quote:
Originally Posted by kayjess

This is the best peanut butter frosting I have ever tasted...however, I don't know how it would do under fondant:


1 c creamy peanut butter
8 Tbsp butter room temperature
2 c powdered sugar
3-4 Tbsp heavy cream..you can use milk also..until frosting is thinned a little
2 tsp pure vanilla




I assume this is not shelf stable? That's also a kicker for me.

Quote by @%username% on %date%

%body%