When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious Peanut Butter Frosting Recipe

Peanut Butter Frosting Recipe

Peanut Butter frosting, smooth and creamy, can also be used as filling between cake layers. Wonderful on vanilla or white cakes, but nothing can compair to the delectible combination of chocolate and peanut butter.

1/2 cup Peanut Butter
1/2 cup Light Corn Syrup
2 cups Powdered Sugar
1 Tablespoon Milk
1 tsp Vanilla

Oven Temp ~
Baking Time ~
Pan Type ~ saucepan

Peanut Butter Frosting Directions

In saucepan over low heat, melt 1/2 cup each, peanut butter and light corn syrup.
Stir in 2 cups powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla, mix until smooth.

Peanut Butter frosting can also be used as filling between cake layers.

Frosting for 1 Cake
Nutrition facts:
Serving Size 34 g
Calories 134
Calories from Fat 37
Total Fat 4.1g 6%
Saturated Fat 0.9g 4%
Cholesterol 0mg 0%
Sodium 38mg 2%
Total Carbohydrates 24.0g 8%
Sugars 18.1g
Protein 2.0g
Vitamin A 0% • Vitamin C 0% • Calcium 0% • Iron 1%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!