I topped chocolate peanut butter cupcakes (recipe in the cupcakes section) with this stuff and then I fell on the floor and rolled around with glee. And, it made enough to frost 17 cupcakes quite generously and to have a pile left over just to eat and make yourself sick. You know this is going to end up stirred into ice cream and scooped up with cookies, right? Because it is. My husband was just eating it off an espresso spoon insisting “but look how small this spoon is, I’m not going to get sick!”
You will need:
- 2 cups confectioner’s sugar
- 1/2 cup unsalted butter at room temperature
- pinch salt
- 1/2 cup creamy peanut butter
- 2 Tbs milk
Beat together sugar, butter and salt until creamy. Add peanut butter, beating well. Add milk and beat until smooth and creamy.
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