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Peanut Butter Buttercream Icing
Kim Schmidt
2 minutes
Approximately 6 cups of icing, enough for 24 cupcakes or one 2-layer 8-inch cake
IntermediateThis 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!!
Total Steps
10
Ingredients
6
Tools Needed
6
Ingredients
- 1/3 cup solid vegetable shortening
- 1/3 cup butter
- 3/4 cup peanut butter
- 1 teaspoon pure vanilla extract
- 4 cup confectioners' sugar, sifted (approx. 1 lb.)
- 6 tablespoons milk
Instructions
1
Step 1
Cream shortening and butter with electric mixer.
2
Step 2
Add peanut butter and vanilla.
3
Step 3
Gradually add sugar, one cup at a time, beating well on medium speed.
4
Step 4
Scrape sides and bottom of bowl often.
5
Step 5
When all sugar has been mixed in, icing will appear very dry.
6
Step 6
Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.
7
Step 7
Keep icing covered with a damp cloth until ready to use.
8
Step 8
For best results, keep icing bowl in refrigerator when not in use.
9
Step 9
2 weeks
Refrigerated in an airtight container, this icing can be stored for 2 weeks.
10
Step 10
Re-whip before using.
Tools & Equipment
measuring cups
mixing bowl
electric mixer
damp cloth
airtight container
refrigerator