Cooked Peanut Butter Frostingcins Recipes

COOKED PEANUT BUTTER FROSTING...CIN'S

Steps:

• 1. Combine the first 3-ingredients in a heavy saucepan.
• 2. Bring to a boil then cook for approx. 3 minutes.
• 3. Remove from the heat and place saucepan into a larger pan that has cold water in it.
• 4. Add the last 3-ingredients, and beat until mixture thickens to a consistency you can spread.
• 5. Makes enough for a 2-layer cake.
• 6. P.S. I have also cooked some bacon, pat off the grease and break into pieces, then add into this frosting...everything is better with bacon =;D This is for you Rose.

PEANUT BUTTER FROSTING

Steps:

• In medium bowl, beat frosting and peanut butter with spoon until well blended. Frosts 13x9-inch cake generously.

COOKED PEANUT BUTTER FROSTING

Steps:

• Combine brown sugar, butter, cream, vanilla, and peanut butter in a large sauce pan. Bring to a boil over medium-high heat, stirring frequently. Remove from heat and add confectioners' sugar and mix well. Pour over a cooled cake and spread frosting quickly.

TOP SECRET PEANUT BUTTER FROSTING

Steps:

• Stir flour into milk.
• Cook on low heat in a small saucepan until boiling, stirring constantly.
• Transfer to a small bowl.
• Cover with plastic wrap and let cool on the counter-top for 30 minutes.
• Add the rest of the ingredients and beat with a hand-mixer until fluffy.
• Store in the fridge.
• *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.

COOKED BUTTERCREAM FROSTING

Steps:

• Combine all ingredients in saucepan, mix well.
• Let stand for 1 hour.
• Cook to soft boil stage or 234°F on candy thermometer, stirring occasionally.
• Beat until creamy and of spreading consistency.
• Frost cooled cake.

PEANUT BUTTER BROWNIES

Steps:

• Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
• In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
• In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
• Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
• Let the brownies cool completely, about 30 minutes.
• Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
• Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners' sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
• Spread the frosting over the peanut butter layer and freeze for 30 minutes.
• Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.

COOKED PEANUT BUTTER ICING (FROSTING)

Steps:

• Combine the sugar, milk and corn syrup in a heavy saucepan.
• Bring to a boil and cook for about 3 minutes.
• Remove from heat and place the pan in a larger pan of cold water.
• Add the margarine, peanut butter, and vanilla flavoring.
• Beat until mixture thickens to a spreading consistency.