Peanut Butter Cream Frosting
By: Anonymous
Published: Monday, November 30, 2009 - 2:55pm

Ingredients




1 1/2 cups WATER
5/8 pound BUTTER PRINT SURE
8 ounces MILK, DRY NON-FAT L HEAT
15 ounces SYRUP, IMIT MAPLE, #10
2 3/4 pounds SUGAR, POWDER 2 LB
1 3/8 pounds PEANUT BUTTER #2 ½
1 1/4 teaspoons IMITATION VANILLA

Preparation

1 1. CREAM PEANUT BUTTER, BUTTER OR MARGARINE,AND HONEY IN MIXER BOWL AT MEDIUM SPEED 3 MINUTES. 2 2. SIFT TOGETHER POWDERED SUGAR AND MILK; ADD ALTERNATELY WITH WATER AND VANILLA TO CREAMED MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT MEDIUM SPEED 3 MINUTES OR UNTIL SMOOTH. 3 3. SPREAD ON COOL CAKES. 4 NOTE: 1. IN STEP 1, 10 OZ (1 1/4 CUPS) SHORTENING MAY BE SUBSTITUTED FOR BUTTER. 5 NOTE: 2. IN STEP 1, 15 OZ (1 1/4 CUPS) BLENDED SYRUP MAY BE SUBSTITUTED FOR HONEY. IN STEP 2, ADD WATER TO OBTAIN SPREADING CONSISTENCY. 6 NOTE: 3. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB) 7 FROSTING PER CAKE. 8 NOTE: 9 4. FOR 13 DOZEN CUPCAKES: USE 2 1/2 QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE. 10 SERVING SIZE: 2 TABLESPO