|Nutritional Guidelines (per serving)|
|Servings: 2 1/2 cups (12-24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fabulous peanut butter fudge frosting uses cocoa powder and peanut butter for a rich taste. It's the perfect finish for any cake.
This is a simple buttercream, with peanut butter and cocoa powder added. The cocoa powder adds a wonderful depth of flavor and the cocoa does not make the frosting gritty, since it dissolves well in the milk.
Make sure that you beat this frosting really well. In fact, it's very difficult, if not impossible, to overbeat it! The more you beat it the smoother and more velvety it will become.
This recipe will frost a 9" x 13" sheet cake, a 9" or 8" round two-layer cake, or 24 cupcakes.
- Gather the ingredients.
- In a medium bowl, combine the butter and peanut butter and beat well. Add the cocoa powder and 1 cup of the powdered sugar; beat until fluffy.
- Gradually add the remaining powdered sugar and milk to the frosting, alternately, until the desired consistency is reached. Add vanilla and salt and beat again, for at least five minutes, before using. Frosts a 13" x 9" cake, 24 cupcakes, or a 9" layer cake.