Chocolatepeanutfosting Recipes

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• Mix together crisco, coco, salt and vanilla.
• Then stir in milk.
• Add the peanut butter.
• Mix together well.
• Add con.
• sugar one cup at a time.
• Use more milk if needed.
• Is better if it is thick.

CHOCOLATE-PEANUT BUTTER FROSTING

Steps:

• In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
• Blend in the vanilla and add 3 Tbsp.
• of the milk until well blended.
• Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.

CHOCOLATE PEANUT BUTTER FROSTING

Steps:

• In a medium saucepan, combine the half and half cream and the cocoa powder; bring to a light boil, stirring constantly.
• Remove from the heat.
• Add in the remaining ingredients; beat at medium speed.

CHOCOLATE PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• Mix powdered sugar and peanut butter in medium bowl.
• Stir in vanilla, milk and chocolate.
• Beat until smooth and spreadable (start with 1/4 cup of milk and add a bit more if you need to).
• Frosts 13x9-inch cake.