2 Ingredient Peanut Butter Fudge

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2 Ingredient Peanut Butter Fudge is a long time favorite in our house! Over the years I have made this fudge for bake sales, family gatherings and just to have around the house for a special treat. I avoid making the recipe with cream cheese and whipped frosting. The fudge just doesn’t taste the same with those types of canned icings. I have used chocolate icing too, but I really prefer the plain old vanilla. I have been told by others that the cream cheese frosting tastes just fine to them, so it’s probably my dislike for cream cheese in general that makes me think the taste is odd.

2 Ingredient Peanut Butter Fudge

Feel free to experiment with different flavors and tastes. Last fall we tried the maple bacon frosting with peanut butter and it was definitely a favorite around the dessert table.

2 ingredient peanut butter fudge is a family favorite.

This fudge is a perfect Christmas or any time of the year gift. I look forward to sharing it with the mail lady, Sunday School teachers, co-workers and anyone who drops in for a visit. Christmas is all about giving. Even if you don’t have a lot of money to buy for others a special homemade treat is sure to warm someone’s heart.

 Be sure to pin 2 Ingredient Peanut Butter Fudge above or print it below:

2 Ingredient peanut butter fudge only takes 2 minutes to make.

When I mix up this treat, I always have a rubber spatula close by. You’d be surprised at how many extra servings you can scrape from a peanut butter jar or icing container with just a few swopes of a spatula. I’d have to say that the rubber spatula is one kitchen gadget I could not live without.

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My fudge is normally made in a 9 x 9 glass pan. I prefer one with a lid for easy storage and transport. I keep my fudge in the refrigerator. The glass pan lets me see what’s inside and is a perfect size for a nice thick piece of fudge.

4.5 from 18 votes
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2 Ingredient Peanut Butter Fudge

Servings 25 Servings
Calories 190 kcal

Ingredients

  • 16 oz Jar of any brand peanut butter
  • 16 oz Tub ready made frosting any flavor I like the plain vanilla,the best but avoid cream cheese and whipped they don't get as firm

Instructions

  1. Empty both the peanut butter and frosting into a microwave safe container.
  2. Microwave on high for 1 min and stir
  3. Then microwave on high for 1 min on high and our mixture into glass pan. (9 x 9, works best)

  4. Smooth out, then refrigerate until hard
Nutrition Facts
2 Ingredient Peanut Butter Fudge
Amount Per Serving
Calories 190 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Sodium 121mg 5%
Potassium 129mg 4%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 13g
Protein 4g 8%
Calcium 0.9%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

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What is your favorite quick dessert to fix up?

2 Ingredient Peanut Butter fudge makes a great gift item

 

 



2 Ingredient Peanut Butter Fudge is easy and delicious. It's the perfect sweet treat for bake sales, family gatherings and gifts. You can never go wrong with peanut butter!
Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest. Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order!

Latest posts by Michele Brosius (see all)

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115 Comments

  • Reply
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  • Reply
    Allie
    December 23, 2013 at 4:15 pm

    I love this recipe! I make it all the time! I have found that the fudge has a much silkier texture if you melt the peanut butter and icing separately, and then mix the two together. I line my glass pan with foil and then just pop out the whole thing to cut into pieces. Thanks for sharing!

    • Reply
      jr
      December 14, 2014 at 10:12 pm

      I am going to try this with 1/2 PB and 1/2 Nutella.

      • Reply
        Michele Brosius
        January 17, 2015 at 11:56 pm

        sounds wonderful

        • Reply
          Esther
          May 11, 2017 at 12:34 pm

          I made this with peter pan creamy peanut butter,and pislbury chocolate icing,8×8 glass pyrex pan with sealed lid. Refrigerated overnight,while it is VERY yummy,i cant get it to be hard enough to come put in nice pieces. What did i do wrong? I followed your video to a T. Thanks!

          • Michele Brosius
            May 16, 2017 at 10:50 am

            If you microwave too long it will not set correctly. Was it the whipped icing? That will make a difference. Vanilla is my stand by. Sorry it didn’t set. The only thing I can figure out is the frosting might have changed, since companies always update it. Sounds like you have a good ice cream topping if it didn’t get hard. Thanks

        • Reply
          Garry Chatman
          July 30, 2017 at 6:32 pm

          Ok…..so can it be done “easy” with chocolate? :/ …cocoa maybe?

          • Michele Brosius
            July 31, 2017 at 8:33 am

            I have never tried it with anything but the frosting. Let me know how it works for you. Thanks! Michele

        • Reply
          Patricia Russoniello
          August 1, 2018 at 9:40 pm

          More of a question; is this recipe keto friendly?

          • Michele Brosius
            August 2, 2018 at 10:14 am

            With all of the sugar, I would guess no. But I am not sure. Thanks for asking!

      • Reply
        Eva
        February 7, 2015 at 8:55 am

        This is exactly what I was thinking when I was reading this recipe. Did you try it using Nutella, and if so how was it?

        • Reply
          Michele Brosius
          February 10, 2015 at 8:10 am

          I haven’t tried it with Nutella. Let me know how it turns out.

          • Ellah
            July 30, 2015 at 5:25 pm

            I just whipped this up and subbed out 1/3 of the peanut butter with Nutella.. Smells and looks divine, it’s in the fridge now- I can’t wait to try it!

    • Reply
      Candace
      December 21, 2016 at 10:27 am

      Thanks for sharing I’m going to attempt to do this for my family for the holidays

    • Reply
      Peggy
      December 27, 2016 at 8:47 am

      How many oz. of frosting do you use? It seems the tubs are smaller than they used to be and it may not be enough for that much peanut butter.

      • Reply
        Michele Brosius
        December 27, 2016 at 11:52 am

        I agree tubs are smaller. But I am still using them.

    • Reply
      Barb Keating
      March 3, 2017 at 12:35 pm

      Great idea! And with foil. I’m excited to try!

    • Reply
      Julie
      February 21, 2018 at 5:36 pm

      I’m lost on last thing it said to do it doesn’t make sense?

  • Reply
    Ashley Gill
    January 16, 2014 at 8:44 pm

    This looks so good! I’m going to give it a try.. I have some green frosting…. that may make for a funny color but will be delicious!

  • Reply
    terri backus
    January 17, 2014 at 9:06 pm

    Just made this with chocolate icing & peanut butter….plus a few peanut butter chips (about a handful – seems to give it a bit firmer texture). The fudge on the spoon was Good=like a Reeses cup. waiting for it to harden & thinking I might be sorry I made this…it wont last long….my family loves Reeses cups!

    • Reply
      Michele Brosius
      January 19, 2014 at 3:48 pm

      Oh my sounds delightful! I love peanut butter cups, too!

      • Reply
        Donna Baker
        July 15, 2015 at 3:29 pm

        Have you tried it with chunky peanut butter?

        • Reply
          Bobbi
          December 12, 2016 at 7:26 pm

          Awesome with chunky Peanut butter.

        • Reply
          Vickie
          April 12, 2017 at 1:14 pm

          Yes and it taste like the Smoothies candy! Yum

    • Reply
      Gayle Eichelberger
      August 16, 2014 at 5:40 pm

      I just made some with the chocolate frosting too. Sure looks good. Something easy and fast !!

      • Reply
        Michele Brosius
        August 18, 2014 at 10:09 am

        I bet it’s great!

        • Reply
          Wanda syler
          March 22, 2017 at 6:31 pm

          2 ingredients ? Recipe please

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  • Reply
    Whitney
    August 15, 2014 at 12:24 pm

    Can you use organic pb? I never buy the sugary stuff.

    • Reply
      Michele Brosius
      August 18, 2014 at 10:09 am

      I would use any peanut butter you like.

    • Reply
      Angela
      April 3, 2016 at 2:38 am

      I’ve always heard that organic peanut butter had a lot more oils than store bought this why it’s not best to use unless u add powder sugar

  • Reply
    abrielle
    November 21, 2014 at 11:28 pm

    Hey i love your blog! The thing is… I don’t have a microwave (I know it sounds crazy) but, could I just heat the peanut butter and vanilla icing up on the stove top in a sauce pan?

    • Reply
      Michele Brosius
      November 22, 2014 at 12:59 pm

      I am sure a stove top would work. Heat just enough to stir together thoroughly. Be careful not to burn. Good luck!

      • Reply
        VICKIE
        February 16, 2018 at 7:12 am

        I WOULD HEAT IN A DOUBLE BOILER SO IT DOESN’T BURN………..JUST MY THOUGHTS…………..

    • Reply
      Tanya
      February 11, 2015 at 8:46 pm

      i’d be careful with direct heat, maybe try putting the ingredients in a bowl on top of a sauce pan of boiling water – like you would for melting chocolate. (Don’t let the water touch the bowl though)

  • Reply
    Jb
    November 27, 2014 at 7:58 am

    i sure wish I had come across your recipe yesterday… 🙁 I saw the same recipe on facebook and thought it would be something quick and easy I could do while the rest of the food was cooking… Only problem is, there was no mention of “not” using whipped or sour cream frosting…. Guess what I grabbed because there was no vanilla frosting left on the shelf? Sigh!!

    • Reply
      Lynn Palmatier
      August 29, 2016 at 8:00 pm

      Could try to add some melted chocolate pieces into the mixture. Use white or peanut butter chips if making the peanut butter fudge. Chocolate chips for peanut butter and chocolate. half to 3/4 cup of chips could help set the fudge…. You would have to experiment.

      • Reply
        Michele Brosius
        August 30, 2016 at 10:52 am

        Sounds like a great idea!

        • Reply
          Heather
          December 22, 2016 at 12:46 am

          I’m gonna try with Reece pieces,also white choclate morsels, and also walnuts!

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  • Reply
    Elizabeth Suposs
    January 17, 2015 at 11:30 pm

    I would have to make it a 3 ingred. fudge because I would have to add some walnuts because what is fudge without nuts…..

  • Reply
    bob
    January 18, 2015 at 11:59 am

    I’m going to try it this week

  • Reply
    Brittany
    January 30, 2015 at 10:30 pm

    If I keep this in the fridge in a covered container, how long until it goes bad?

    • Reply
      Michele Brosius
      February 4, 2015 at 9:39 pm

      I have kept it in the fridge for a week. It usually doesn’t last long in our house!

      • Reply
        Vickie Leach
        May 8, 2016 at 9:06 pm

        Hi I I’m going to try it with Sugar free frosting and peanut butter. I will let you know how it turns out I love to bake. Thank you for sharing this recipe.

        • Reply
          Michele Brosius
          June 5, 2016 at 8:39 pm

          How was it with the sugar-free icing?

          • Kimberly MacLaren
            November 7, 2017 at 11:13 am

            AWESOME! Thank you SO MUCH I made this for my patients at work for snack (diabetics) they LOVED IT !!!!

          • Arnona Bogner
            October 23, 2018 at 5:20 pm

            Glad you came up with this on the sugar free. I have been wanting to make a sugar free fudge for years.

        • Reply
          Debra Cherveny
          September 20, 2016 at 8:33 am

          How did it turn out?

  • Reply
    Tanya
    February 11, 2015 at 8:40 pm

    I used Nutella & Vanilla frosting – Oh My Gosh!! so yummy! not going to last long.

    • Reply
      Michele Brosius
      February 11, 2015 at 9:39 pm

      I need to try it!

      • Reply
        Tanya
        February 13, 2015 at 9:35 am

        the only suggestion i have about using Nutella is to microwave it for less time. when we took it out of the microwave after the second minute there was an oily liquid separating. it took lots of stirring to get it mixed back it, not certain we entirely succeeded. it is still delicious.

  • Reply
    Shaye
    July 27, 2015 at 7:35 pm

    Does it have to be in a glass pan?

    • Reply
      Michele Brosius
      July 28, 2015 at 10:40 pm

      No, I use glass or plastic and I’m sure any pan will do.

  • Reply
    Debb
    August 8, 2015 at 8:31 pm

    Can you use almond butter in stead ?

    • Reply
      Michele Brosius
      August 10, 2015 at 10:29 pm

      I would think almond butter would work just fine. Let me know how you make out.

  • Reply
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  • Reply
    tammy
    November 24, 2015 at 3:16 pm

    Im make the icing peanut butter fudge can i also use chocalote chips

    • Reply
      Michele Brosius
      November 25, 2015 at 12:30 pm

      I would definitely try it with the chocolate chips.

  • Reply
    Laura
    December 11, 2015 at 4:42 am

    Has anyone ever tried doing this with sugar-free frosting (made with Splenda)?

    • Reply
      Michele Brosius
      December 14, 2015 at 6:47 pm

      I have never tried it with the sugar free frosting. If you try it please let me know how it turns out.

      • Reply
        Arnona Bogner
        November 12, 2018 at 10:20 am

        Yes I did use the sugar free icing and it works good too. I try to find the lowest grams of sugar in peanut butter. but I also used almond butter too. I also tried a bag of sugar free chocolate bits in it too. Excellent.

  • Reply
    Laura
    December 11, 2015 at 12:02 pm

    Also, how well does this keep at room temperature? StillTasty.com suggests it should be kept refrigerated because of the frosting. I’m thinking about giving it as gifts this Christmas, but I’m not sure what the best way to store it, transport it, and give it is. If it melts too easily, I’m thinking about giving it frozen to keep it from spoiling during Christmas dinner. Does it freeze well?

    • Reply
      Michele Brosius
      December 14, 2015 at 6:48 pm

      I have frozen the fudge and when it thaws it has been fine. I would definitely refrigerate after it cools.

  • Reply
    Marian Fischer
    January 9, 2016 at 11:53 am

    I have a big jar of pb, what’s the ratio of cups for the pb amount?

    • Reply
      Michele Brosius
      January 16, 2016 at 9:40 pm

      I would use 2 tubs of frosting for one large jar of peanut butter.

      • Reply
        Sandra Callahan
        November 9, 2018 at 4:54 pm

        Recipe says 1 tub. Well 2 tubs be to much?

        • Reply
          Michele Brosius
          November 10, 2018 at 1:03 pm

          You would have to double the peanut butter if you double the tubs of frosting. THANKS

  • Reply
    Phyllis
    January 18, 2016 at 10:09 am

    This is a great and very easy fudge. However, I don’t understand about not using cream cheese icing.
    I made this 2 times at Christmas to give for gifts and that is what I used. VERY GOOD

    • Reply
      Michele Brosius
      January 27, 2016 at 9:18 pm

      Good to know. Maybe the brand of frosting I used, made the difference. I had a hard time getting the creamed cheese or fluffy frosting to set correctly.

      • Reply
        Wanda
        December 7, 2016 at 11:58 pm

        What size pb did u use with frosting?

        • Reply
          Michele Brosius
          December 8, 2016 at 8:43 am

          Hi, it’s the 16 oz jar. I’ll update the recipe. Thank you!

  • Reply
    Michele
    June 5, 2016 at 7:37 pm

    I just made this with caramel frosting and the peanut butter…in the fridge now… Looking forward to tasting it!!
    May be a silly question, but do you put Plastic Wrap just to lay on top of the fudge?

    • Reply
      Michele Brosius
      June 5, 2016 at 8:39 pm

      I usually have mine in plastic or glass dish that has a seal or cover. Plastic wrap would be a great idea. I can’t wait to hear how it tastes. Thanks for stopping by!

  • Reply
    L. Sprink
    July 31, 2016 at 12:33 pm

    I wanted to make just a little bit of this so I used a 1/2 cup of each. It turned out great!

    • Reply
      Michele Brosius
      July 31, 2016 at 10:32 pm

      Great to know! I definitely need smaller batches so I don’t overeat it!

  • Reply
    clojo9372
    August 5, 2016 at 11:12 pm

    Peanut Butter happens to be an obsession of mine, I really can’t get enough of it. I love fudge, but I have never had Peanut Butter Fudge before. This is something I just gotta try! 🙂

    • Reply
      Michele Brosius
      August 6, 2016 at 11:44 am

      I hope you enjoy it! Thanks for stopping by!

      • Reply
        L
        August 7, 2016 at 1:26 am

        I made it with coconut pecan icing ….. Delicious

  • Reply
    Heather
    August 31, 2016 at 9:53 pm

    I just made this tonight and it is unbelievably good. I used natural and smooth peanut butter and buttercream frosting. I was concerned that the oil sitting on top of the peanut butter would prevent the fudge from setting so I poured it off (it amounted to less than a tablespoon). I was still concerned that it might not set, as this type is quite runny even at room temperature, so I added a tablespoon of unsalted butter to the peanut butter before heating it up and then stirred it thoroughly into it. This brand of natural peanut butter is also a bit grainy but once mixed and set it added a nice contrasting texture to the overall creaminess of the fudge. By far the best that I have ever made and I have made peanut butter fudge successfully with more complicated methods but don’t think I will bother after trying this one. Too easy and too good.

    • Reply
      Michele Brosius
      September 20, 2016 at 9:37 am

      Awesome! Thanks for all the tips for those wanting different options.

      • Reply
        Lauren
        December 9, 2016 at 4:07 pm

        I am thinking of making this with half Peanut Butter & Co. White Chocolate Wonderful peanut butter and half Dark Chocolate Dreams peanut butter along with frosting (undecided on the flavor, not sure which would taste best with the combination of the two flavors ). What do you think Michelle?

  • Reply
    Chris M.
    November 1, 2016 at 11:26 pm

    I just encountered this recipe and made it with Peter Pan and Betty Crocker Triple Chocolate Fudge frosting. then I had an epiphany. If this works with peanut butter, why stop at just the most common nut butter. How would this turn out with cashew butter, or almond butter, or… wait for it… pistachio butter? I think this requires extensive research.

  • Reply
    Dane1988
    December 8, 2016 at 1:09 pm

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  • Reply
    Carolyn
    December 11, 2016 at 1:07 pm

    I just made this with chocolate icing. I tried it before it fully hardened and I it tasted more like icing than peanut butter and chocolate. So microwaved more peanut butter and put it as a top layer.
    . If it doesn’t turn out, it’s because I modified the recipe and will try the actual recipe. 🙂

    • Reply
      Michele Brosius
      December 12, 2016 at 2:06 pm

      Let me know how it turns out. I am not a fan of the chocolate icing. The flavor is just off for me. The white & peanut butter will always be my favorite. Thanks

  • Reply
    David H.
    December 30, 2016 at 7:55 pm

    I tried to make this fudge with sugar free frosting and peanut butter. It did not ever firm up. I guess it’s the sugar free frosting.

    • Reply
      Michele Brosius
      December 31, 2016 at 11:52 pm

      Sorry to hear that! I have never tried the sugar free.

  • Reply
    Karly
    January 10, 2017 at 12:34 pm

    Wow. I’m really in trouble now. I mean seriously, 2 ingredients? There’s no reason NOT to have this in my house at all times! Totally loving this!

  • Reply
    Kim
    January 22, 2017 at 7:26 pm

    My roommate made this with a coconut pecan frosting. Great taste but way too soft when set. It wasn’t whipped so not sure what went wrong. Will try other flavors.

    • Reply
      Michele Brosius
      January 22, 2017 at 8:57 pm

      I tried it with the coconut pecan icing too and it was a fail! I think there is a lot more oil in this frosting, so it won’t set. The peanut butter and vanilla is always a win. Thanks for stopping by!

  • Reply
    Rodger Warrick
    March 23, 2017 at 2:58 pm

    Does the fudge come out easily or do ou recommend using butter in bottom of container???

    • Reply
      Michele Brosius
      March 23, 2017 at 9:42 pm

      I have never buttered the pans. I have done it in glass and plastic and the fudges comes right out when cut. Thanks

  • Reply
    Alana Bermudez
    April 15, 2017 at 10:32 am

    If you choose the sugar free Pillsbury frosting, this is 16 servings at 9 SmartPoints per serving

  • Reply
    Juju777
    August 27, 2017 at 2:32 pm

    Will this set if not refrigerated? I don’t care for cold fudge! Thanks!
    Don’t want to rate it. Haven’t made it. So, if I must, I’ll give it one star.

    • Reply
      Michele Brosius
      August 27, 2017 at 3:02 pm

      I don’t know the answer to that. I always refrigerate because I like mine chilled. Thanks!

  • Reply
    Wendy Wakefield
    September 26, 2017 at 12:23 am

    Going to try the different mixtures . We are having a bake sale at our church hope they sale.

  • Reply
    dixie snyder
    October 16, 2017 at 11:32 am

    I have never used ready made frosting is it in the cooler or on the shelf?

    • Reply
      Michele Brosius
      October 16, 2017 at 3:03 pm

      It’s on the shelf by the boxed cake mixes. Thanks

  • Reply
    Tabatha King
    December 22, 2017 at 1:13 pm

    Hi,love all the great recipes you share . I was wondering if Almond or Cashew Butter can be substituted for Peanut Butter as my new daughter in law has a peanut/Peanut butter allergy. Does the amounts change for the recipe? Thanks for any help with this. I would hate to lose my DIL so soon after getting one I really love to bits.

    • Reply
      Michele Brosius
      December 26, 2017 at 9:51 am

      I’ve never tried it with any other butters. Let me know if it works out for you. Thanks!

  • Reply
    Bea
    January 26, 2018 at 1:02 pm

    Has anyone added maple extract to this? Since I can’t find maple frosting.

  • Reply
    Debby Polly
    September 5, 2018 at 3:03 pm

    Have you tried this with the sugar free can icings?

    • Reply
      Michele Brosius
      September 7, 2018 at 4:39 pm

      I have not tried it with the sugar free icing. I may pick some up if I can find it. Let me know if you try it. I looked back thru comments and one person said it was great with SF icing and another said it was horrible. THANKS

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