7
replies
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?
Quote:
Originally Posted by AnnieCahill
Why don't you just replace half the shortening in Indy's recipe with PB?
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
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
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
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.
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