RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2994
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| Recipe Name: |
Peanut Butter Buttercream - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Cupcakes |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.21
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Place the powdered sugar, peanut butter, Crisco, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment.
Beat on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
Add the cream and beat on high speed until the mixture is light and creamy. |
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| Nutrition per Serving: |
| Calories: |
189 |
Total Carbs: |
16.1 |
Net Carbs: |
14.8 |
| Cholesterol: |
2.3 |
Fat: |
14.4 |
Protein: |
4.73 |
| Fiber: |
1.33 |
Sodium: |
94.06 |
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