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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 237g Recipe makes 3 cups) |
||
| Calories 865 | ||
| Calories from Fat 494 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.0g | 84% | |
| Saturated Fat 11.6g | 57% | |
| Monounsaturated Fat 25.6g | ||
| Polyunsaturated Fat 15.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 592mg | 24% | |
| Potassium 429mg | 12% | |
| Total Carbohydrate 85.3g | 28% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 70.8g | ||
| Protein 14.6g | 29% | |
Ingredients
- 1 cup milk
- 3 tablespoons flour
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 cup margarine, soft
- 1 teaspoon vanilla
Directions
1
Stir flour into milk.2
Cook on low heat in a small saucepan until boiling, stirring constantly.3
Transfer to a small bowl.4
Cover with plastic wrap and let cool on the counter-top for 30 minutes.5
Add the rest of the ingredients and beat with a hand-mixer until fluffy.6
Store in the fridge.7
*Variations* A softened 8-oz. block of Philadelphia Cream Cheese may be beaten in for a richer frosting. Hershey's Unsweetened Cocoa Powder can be added a tablespoonful at a time until desired flavor/color has been achieved. This produces a rich-tasting chocolate/peanut butter frosting.
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- Course > Desserts > Cakes > Fillings & Frostings
- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: bluturtl1428
On Sep 13, 2009
mine did not turn out fluffy but that was my error not the recipe. it is sooo good tho! i made it and put it on chocolate cupcakes and then added a dollop of a sweet cream frosting and they were perfect. even made not quite right it was wonderful and something i will make right and not right again!
From: doobtones #2
On Jul 23, 2008
The secret to the success of this recipe is to first cook the milk and flour to a paste and then let it cool thoroughly. Don't worry about bringing it to a boil, because it won't. And DO NOT add the sugar to the milk! When the mixture is completely cool, beat the remaining ingredients (sugar, peanut butter, margarine and vanilla) in a bowl until fluffy--the sugar will "dissolve" during the process and will not remain grainy. Then gradually beat in the milk/flour mixture until it is incorporated and the frosting becomes fluffy. (I have already substituted butter-flavored shortening for the margarine and it turns out beautifully.) The consistency of this frosting is more like a firm whipped topping, not like a traditional powdered sugar icing. I have a similar recipe that omits the peanut butter and increases the margarine to 1 cup total. Enjoy!
From: Sharon123
On Sep 7, 2004
This was so good! I served this over MizzNezz's Ultimate Brownies and it made a delicious topping. It was very creamy. Thanks Harley Princess!
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