This icing is great on chocolate cakes but for a real peanut butter experience try it on a peanut butter cake.
After modifying this recipe in the following ways, this was BY FAR, one of the most awesome homemade frostings I have ever made or tasted! AMAZING on chocolate cake (or cupcakes, as I made). The recipe I used was as follows: 1 cup creamy NON-GENERIC peanut butter (the peanut butter taste will only be as good as the type of peanut butter you use-- I used Jiff and it was awesome), 1 stick BUTTER (not margarine), 2 cups confectioners sugar (NOT 4!) and 2-3 Tbsp cream OR milk. I creamed the first two ingredients together, added the sugar and then added the cream at the end and just whipped away in my electric mixer. For those of you who hated this recipe and said it was too greasy and not spreadable, you probably either used crappy peanut butter or used margarine which is more oily than butter OR you didn't mix the butter (at room temp) and peanut butter (also at room temp) enough before adding the sugar... use the recipe I just wrote above, and you simply can't go wrong... it was absolutely TO DIE FOR on my chocolate cupcakes and everyone at work LOVED them! Thanks for the recipe! - 26 Apr 2005 (Review from Allrecipes USA and Canada)
I reduced the sugar to 2 cups and added 1/2 cup more peanut butter. This was good, fluffy frosting. It had just the right peanut butter flavor. Quick and easy. - 26 Feb 2003 (Review from Allrecipes USA and Canada)
This is an excellent recipe as it is, but I found that by adding a tsp. of vanilla, it gave it a more pronounced peanut butter flavor. - 16 Mar 2002 (Review from Allrecipes USA and Canada)