I’ve tried a couple recipes to make peanut butter frosting but it is never smooth. It ends up looking like fudge batter and leaves the sides of the bowl. With so many options available online, I’m very confused trying a new one. Please share your experiences and help me out. It’d be a great help. Thanks in advance. 

This is one recipe is use:

1 cup creamy peanut butter (JIF)

1 cup unsalted butter 

4 cups powdered sugar 

1/4 cup milk

1 tsp vanilla 

pinch of salt 

This is the 2nd one: 

3/4 creamy peanut butter 

1/2 unsalted butter 

1 1/2 cups powdered sugar 

2 tbsp milk 

1 tsp vanilla 

pinch of salt 

Sorry I can’t help   Just moving this up above the spam so someone can help 

even though I’ve been certified to teach servsafe sanitation — i’m unclear on this question from that standpoint —

what I can tell you is that anytime i’ve ever used milk + peanut butter without baking it it goes bad So Fast it has to be fridged —

so that’s all I got

I have let large orders of peanut butter iced cupcakes sit out overnight but leave the air conditioner on very cold. Cakes are put in cooler. We use 1 cup peanut butter, 1 stick softened butter, mix well and add 2 cups powdered sugar. Then add 2-3 Tbs of milk. Mix we.. Customers seem to love it. I'm going to try nondairy creamer  then it shouldn't need refrigerated. Good luck