adapted from the glaze used on Peter Pan’s Peanut Butter Pound Cake. I felt their recipe did not make enough glaze for my Triple Chocolate Bundt Cake and it was thinner than I wanted.
2 – 2 1/2 cups powdered sugar
6 Tbsp creamy peanut butter
1 tsp vanilla extract
3-4 Tbsp milk
- Combine 2 cups powdered sugar, peanut butter, and vanilla in medium bowl. Add about 3 Tbsp milk. Beat together until creamy, adding more sugar or milk to get the desired consistency.
- I prefer this glaze to be fairly thick – pourable, but not so thin that it pools at the bottom of the cake.