Easy to make and tastes great! My mother was a very young bride at the end of the Great Depression. She learned to make do with less. This frosting can be used between 2 graham crackers to make easy and fast cookies or to frost a cake.
Start with about 1/2 to 1 cup of peanut butter either chunky or smooth). Add enough powdered sugar to taste, cream together with enough hot coffee to melt the powdered sugar.
The great thing about this recipe is that you can use more or less of any of the ingredients depending on the size of the cake or quantity of cookies. Store any leftover frosting in a freezer-safe container for later use.
It comes out tasting a bit like mocha or German chocolate frosting. It's a hit with our family!
By Linda from Zeeland, MI
This sounds yummy sandwiched in between the graham crackers!
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