1 cup creamy peanut butter
cup unsalted butter, room temperature, cut into pieces
2 cups confectioners' sugar, sifted
2 teaspoons vanilla extract
3 to 6 tablespoons milk
In a large bowl of an electric mixer, beat the peanut butter and butter until well combined, scraping bowl often. Beat until creamy. Add the confectioners' sugar, vanilla, and 3 tablespoons milk. Beat until well combined, stopping to scrape bowl. Add milk as needed to reach frosting consistency. Spread some frosting between the cake layers, and then stack. Frost the sides and top of cake. Refrigerate cake until ready to serve. Serves 8 to 12.
Peninsula Clarion © 2016. All Rights Reserved. | Contact Us