Peanut Butter Buttercream Icing
By: Kim Schmidt
Published: Friday, August 20, 2010 - 11:50am

Ingredients




 cup solid vegetable shortening
 cup butter
3/4 cup peanut butter
1 teaspoon pure vanilla extract
4 cups (approx. 1 lb.) confectioners' sugar, sifted
6 tablespoons milk

Preparation

1 Cream shortening and butter with electric mixer. 2 Add peanut butter and vanilla. 3 Gradually add sugar, one cup at a time, beating well on medium speed. 4 Scrape sides and bottom of bowl often. 5 When all sugar has been mixed in, icing will appear VERY dry (it honestly looks like little balls of crumbly…) 6 Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy. 7 Keep icing covered with a damp cloth until ready to use. 8 For best results, keep icing bowl in refrigerator when not in use. 9 Refrigerated in an airtight container, this icing can be stored 2 weeks. 10 Re-whip before using.

About


This recipe is from Wiltons and is DELICIOUS!! So nice and rich and creamy! If you want cupcakes that will grab appetites and attention, use the Wilton Buttercream line!!

Comments:
Suzan

I posted the "anonymous" photo with the swirled-looking pb icing. I used chunky peanut butter since that's all I could find at the time and it seemed to have a not-so-peanut-buttery taste but not necessarily a bad flavor, either!