Peanut Butter Butter-cream Icing If you like peanut butter cups, you’ll love chocolate cupcakes spread with Peanut Butter Butter-cream Icing! Ingredients: 1/3 cup solid vegetable shortening 1/3 cup butter 3/4 cup peanut butter 1 teaspoon pure vanilla extract Easy-Add pure vanilla extract 4 cups (approx. 1 lb.) confectioners' sugar, sifted 4-6 tablespoons milk Makes: About 3 cups. Tools: Electric mixer Instructions: Step 1 Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy. Step 2 Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
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