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Peanut Butter Cream Frosting for 100


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Servings: 3 Quarts (1 1/2 Quarts Per Sheet Cake)

2 1/2 cups (1 lb 6 oz or 2/3-No. 2 1/2 can or 7/8-28 oz jar) peanut butter
1 1/4 cups (10 oz) butter or margarine
1 1/4 cups (15 oz) honey
2 3/4 quart (2 lb 12 oz) sugar, powdered
10 1/2 tablespoon (3 oz) milk, nonfat, dry
1 1/2 cups water
1 1/4 teaspoon vanilla

On medium speed, dream peanut butter, butter or margarine and honey 3 minutes. Sift
together sugar and milk. Add alternately with water and vanilla to creamed mixture.
Scrape down bowl and mix three minutes on medium speed until smooth.

NOTE:
Use 1 1/4 cups (15 oz) blended syrup for honey. Add water to desired consistency.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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