Alright, let’s talk about makin’ some of that peanut butter fudge frosting, you know, the kind that makes your cake sing. I ain’t no fancy baker, mind you, but I know a thing or two about makin’ somethin’ taste good.
First off, you gotta get yourself some butter. Not that fake stuff, the real deal. A whole stick, yeah, that’s what I use. Then you need sugar, the brown kind and that powdery kind too. Don’t skimp on the sugar, that’s what makes it sweet, you see. And some milk, just a splash, to make it all smooth and creamy.
Now, the important part, the peanut butter. Don’t go buyin’ that fancy-pants stuff, just get the regular kind, you know, the smooth stuff like Jif or Skippy. The smoother the peanut butter, the smoother your frostin’ will be. I tried that natural stuff once, made a mess, it did. Stuck to the roof of my mouth somethin’ awful.
- Butter – A whole stick, the real stuff.
- Brown Sugar – For sweetness and that nice color.
- Powdered Sugar – To make it extra smooth.
- Milk – Just a bit, to make it creamy.
- Peanut Butter – Smooth, like Jif or Skippy.
- Vanilla – A little bit to make it taste extra good.
Oh, and don’t forget a little bit of that vanilla stuff. Just a splash, mind you. It makes everything taste better, like magic in a bottle. And cocoa powder, if you’re feelin’ fancy and want to make it chocolatey. But we’re talkin’ peanut butter today, so let’s stick to that.
So, you put that butter in a pan, melt it down nice and slow. Don’t burn it, or it’ll taste awful. Then you add in the sugars, both kinds, and stir it up good. Keep stirrin’ till it’s all smooth and melted together. It should look like thick, gooey caramel.
Then you dump in the peanut butter, a whole bunch of it. I don’t measure, I just eyeball it. You get a feel for it after a while, you know? Stir it all together until it’s smooth and creamy. If it’s too thick, add a little more milk, just a tiny bit at a time. You don’t want it runnin’ all over the place.
And that vanilla, don’t forget that. Just a splash, like I said. It makes a world of difference, trust me. Stir it in good, and then you’re pretty much done. Easy peasy, right?
Now, you gotta let it cool down a bit before you put it on your cake. If you put it on hot, it’ll just melt and make a mess. Let it sit for a couple of hours, just on the counter. Don’t put it in the fridge, it’ll get all hard and weird.
Homemade fluffy chocolate fudge frosting is good too, but today we focus on peanut butter. Someone told me that simple things need only butter, cocoa powder, powdered sugar, heavy cream, and vanilla extract. It only needs five things. It’s smooth they said. But we ain’t makin’ that today, we are making peanut butter, remember?
Once it’s cooled down, you can slather it on your cake, your cupcakes, or even just eat it with a spoon. I ain’t judgin’. Sometimes, I just make a batch and eat it straight from the bowl, it’s that good. And when it comes to Peanut Butter Fudge Ingredients, the most important are butter and sugar, like I said.
And that’s all there is to it. Peanut butter fudge frosting, the best darn frostin’ you ever did taste. It ain’t fancy, but it’s good, and that’s all that matters. Now go on and make some, you won’t regret it.
If you want to make Peanut Butter Fudge, well, it is almost the same thing. You need a handful of fixin’s. Most of ‘em you probably already got in your pantry. Sugar, the grainy kind, that’s for sweetness and to make it firm up after you cook it. Then you got your milk, to make it moist, and vanilla to make it taste good. Just let the fudge sit out for a bit, maybe two hours, before you eat it. Don’t you go puttin’ it in the fridge, it’ll get all soft and funny-tasting.
And remember, the smoother the peanut butter, the better the frostin’. So don’t go gettin’ that chunky stuff, unless you like your frostin’ with bits and pieces in it. I like mine smooth, like silk.