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Peanut Butter Icing Recipe

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This recipe for Peanut Butter Icing, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Perkins

Category:
Category:

Ingredients:  
Ingredients:  
5 heaping Tbsp. Flour
1 C. Milk (I prefer 2% or Whole Milk)

1/2 C. Crisco
1/2 C. Butter softenend
1 C. Granulated Sugar (not powdered)
1 tsp. Vanilla
Smooth Jif Peanut Butter to taste

Directions:
Directions:
Mix flour and milk thoroughly and pour into small saucepan. (I use a shaker to ensure that the flour and milk are lump-free before I pour the mixture into a saucepan.) Cook the milk/flour mixture over medium heat until it becomes very thick, like mashed potatoes consistency. Remove from heat and let cool completely with lid on pan.

In mixing bowl, beat Crisco and butter until creamy. Gradually add sugar and beat thoroughly until fluffy and sugar is fairly dissolved. Add vanilla and beat through. Add cooled flour/milk mixture and beat for several minutes until completely incorporated and frosting is light & fluffy. Add peanut butter to taste and whip until well blended. Spread on layer cake or 13x9 cake.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I've made half cake (8x8 or 9x9) and used this recipe cut in half to frost the cake. This recipe without the peanut butter is what I use when making a traditional chocolate cake and what I use as gob frosting.

 

 

 

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