by Lindsay Weiss posted in Life & Home

I know. I know.
Homemade frosting is always better.
But sometimes, like today, you look at your calendar and realized you committed to bring 48 cupcakes to a school event and you have, like, an hour to get them done.
That, my friends, is when you break out your favorite doctored cake mix and frosting recipes.
I thought there may be one or two of you out there who might be as disorganized as me and could benefit from the, um, way too many shortcuts I've invented over the years.
Today I whipped up (literally) a Honey-Roasted Peanut Butter Frosting. It was so darn good -- no joke -- no less than four moms asked for my "recipe." Pshaw.
Honey-Roasted Peanut Butter Frosting

1 canister creamy chocolate or vanilla frosting
1/3 cup peanut butter

2-3 teaspoons milk

Chopped honey-roasted peanuts

Sea salt
Combine frosting, peanut butter, and milk. Pipe onto cupcakes and sprinkle with roasted peanut chunks and sea salt.
Other Frosting Shortcuts:
Biscoff (speculoos cookie butter) frosting: Use same recipe as above, but sub Biscoff spread (or Trader Joe's Cookie Butter) for the peanut butter. Omit salt and peanuts and use crumbled spice cookies on top. This is AWESOME!

For homemade-like cream cheese frosting: Blend an 8-ounce package of cream cheese into a 16-ounce can of store-bought vanilla frosting. It enhances the flavor, reduces the sweetness, and increases the amount of frosting. Try it with any flavor. Perfect for carrot cakes...