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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
By
10/04/2009
I remember my Mom making this. She passed away taking the recipe with her. Thank you for posting and sharing. Laurie
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