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ISO: ISO: T&T peanut butter frosting... looking for a really 'peanutty' taste
- Thread starter cheezz
- Start date
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Guest
Guest
RECIPE: Here is my sister Connie's recipe for peanutbutter frosting and pie filling
Trust me it is very peanutbuttery. Connie was the reeces peanutbutter queen (still is) she actually would walk around with a small bowl of peanutbutter and a spoon.
CONNIE’S FAVORITE PEANUT BUTTER FROSTING and PIE FILLING
Ingredients:
1 package (8oz) cream cheese, softened to room temperature
1 cup creamy peanut butter
¾ cup sugar
1 TABLESPOON vanilla
1 tub (8oz) whipped topping, thawed and divided
As Frosting:
Step 1
In a large bowl, add cream cheese. Add peanut butter, sugar and vanilla and mix with an electric mixer on medium speed until well blended.
Step 2
Gently stir in 1 ½ cups of whipped topping. Mix with spoon into peanut butter mixture until well blended. Refrigerate for 20 minutes. Spread over cake as frosting.
As Pie Filling:
Crust Ingredients:
24 nutter butter sandwich cookies
5 TABLESPOONS unsalted butter, melted
Step 1
Crush cookies in a zipper-style plastic bag. Mix cookie crumbs and butter. Press onto bottom and sides of 9 inch pie plate.
Step 2
Use above frosting steps 1 and 2.
Step 3
Spoon the peanut butter mixture into the pie crust. Freeze 4 hours or overnight until firm. Let stand ½ hour or until pie can be cut easily.
Step 4
Garnish with remaining whipped topping and add additional cookies, if desired.
Trust me it is very peanutbuttery. Connie was the reeces peanutbutter queen (still is) she actually would walk around with a small bowl of peanutbutter and a spoon.
CONNIE’S FAVORITE PEANUT BUTTER FROSTING and PIE FILLING
Ingredients:
1 package (8oz) cream cheese, softened to room temperature
1 cup creamy peanut butter
¾ cup sugar
1 TABLESPOON vanilla
1 tub (8oz) whipped topping, thawed and divided
As Frosting:
Step 1
In a large bowl, add cream cheese. Add peanut butter, sugar and vanilla and mix with an electric mixer on medium speed until well blended.
Step 2
Gently stir in 1 ½ cups of whipped topping. Mix with spoon into peanut butter mixture until well blended. Refrigerate for 20 minutes. Spread over cake as frosting.
As Pie Filling:
Crust Ingredients:
24 nutter butter sandwich cookies
5 TABLESPOONS unsalted butter, melted
Step 1
Crush cookies in a zipper-style plastic bag. Mix cookie crumbs and butter. Press onto bottom and sides of 9 inch pie plate.
Step 2
Use above frosting steps 1 and 2.
Step 3
Spoon the peanut butter mixture into the pie crust. Freeze 4 hours or overnight until firm. Let stand ½ hour or until pie can be cut easily.
Step 4
Garnish with remaining whipped topping and add additional cookies, if desired.
G
Guest
Guest
RECIPE: Here is my sister Connie's recipe for peanutbutter frosting and pie filling
Trust me it is very peanutbuttery. Connie was the reeces peanutbutter queen (still is) she actually would walk around with a small bowl of peanutbutter and a spoon.
CONNIE’S FAVORITE PEANUT BUTTER FROSTING and PIE FILLING
Ingredients:
1 package (8oz) cream cheese, softened to room temperature
1 cup creamy peanut butter
¾ cup sugar
1 TABLESPOON vanilla
1 tub (8oz) whipped topping, thawed and divided
As Frosting:
Step 1
In a large bowl, add cream cheese. Add peanut butter, sugar and vanilla and mix with an electric mixer on medium speed until well blended.
Step 2
Gently stir in 1 ½ cups of whipped topping. Mix with spoon into peanut butter mixture until well blended. Refrigerate for 20 minutes. Spread over cake as frosting.
As Pie Filling:
Crust Ingredients:
24 nutter butter sandwich cookies
5 TABLESPOONS unsalted butter, melted
Step 1
Crush cookies in a zipper-style plastic bag. Mix cookie crumbs and butter. Press onto bottom and sides of 9 inch pie plate.
Step 2
Use above frosting steps 1 and 2.
Step 3
Spoon the peanut butter mixture into the pie crust. Freeze 4 hours or overnight until firm. Let stand ½ hour or until pie can be cut easily.
Step 4
Garnish with remaining whipped topping and add additional cookies, if desired.
Trust me it is very peanutbuttery. Connie was the reeces peanutbutter queen (still is) she actually would walk around with a small bowl of peanutbutter and a spoon.
CONNIE’S FAVORITE PEANUT BUTTER FROSTING and PIE FILLING
Ingredients:
1 package (8oz) cream cheese, softened to room temperature
1 cup creamy peanut butter
¾ cup sugar
1 TABLESPOON vanilla
1 tub (8oz) whipped topping, thawed and divided
As Frosting:
Step 1
In a large bowl, add cream cheese. Add peanut butter, sugar and vanilla and mix with an electric mixer on medium speed until well blended.
Step 2
Gently stir in 1 ½ cups of whipped topping. Mix with spoon into peanut butter mixture until well blended. Refrigerate for 20 minutes. Spread over cake as frosting.
As Pie Filling:
Crust Ingredients:
24 nutter butter sandwich cookies
5 TABLESPOONS unsalted butter, melted
Step 1
Crush cookies in a zipper-style plastic bag. Mix cookie crumbs and butter. Press onto bottom and sides of 9 inch pie plate.
Step 2
Use above frosting steps 1 and 2.
Step 3
Spoon the peanut butter mixture into the pie crust. Freeze 4 hours or overnight until firm. Let stand ½ hour or until pie can be cut easily.
Step 4
Garnish with remaining whipped topping and add additional cookies, if desired.
cynupstateny
Well-known member
Hi cheezz- I've used this one from Epi several times and it's very good. Mostly p'nut butter.
Frosting
1 cup creamy peanut butter (do not use old-fashioned or freshly ground)
3 tablespoons unsalted butter, room temperature
2/3 cup powdered sugar
1 teaspoon vanilla extract
Frosting
1 cup creamy peanut butter (do not use old-fashioned or freshly ground)
3 tablespoons unsalted butter, room temperature
2/3 cup powdered sugar
1 teaspoon vanilla extract
G
Guest
Guest
Cheezz please let me know how it turns out
Hello ladies -- made the frosting and it was FABULOUS!!
I made the one from Epi that Cyn posted, since I had all the ingredients and didn't have to make a trip to the market. It was VERY thick for spreading, so I added about 1 tbl. milk to it -- wow! It is so good, I could have eaten it all with a spoon!
Dianne - I make a spread/dip similar to your frosting. It is made with 1/2 cp. peanut butter, 1/2 cp. cream cheese, 2 tbl. honey, and 2 tbl. snipped dried fruit of your choice -- you could eat this stuff with a spoon also. I make toast and spread it on that, or use it as a dip for cut-up fruit. I can see the taste would be similar to your frosting, but heavier.
I made the one from Epi that Cyn posted, since I had all the ingredients and didn't have to make a trip to the market. It was VERY thick for spreading, so I added about 1 tbl. milk to it -- wow! It is so good, I could have eaten it all with a spoon!
Dianne - I make a spread/dip similar to your frosting. It is made with 1/2 cp. peanut butter, 1/2 cp. cream cheese, 2 tbl. honey, and 2 tbl. snipped dried fruit of your choice -- you could eat this stuff with a spoon also. I make toast and spread it on that, or use it as a dip for cut-up fruit. I can see the taste would be similar to your frosting, but heavier.
cynupstateny
Well-known member
Glad you liked it, cheezz!