The honey does sweeten it considerably, Jim, but it’s a relatively small part of the frosting. As I said, the salt really helps to cut, as well as offset, the sweetness. And the honey should be the only source of sweetness—remember, there’s no powdered sugar adding its goopiness to this frosting, and the peanut butter shouldn’t have sugar in it either.

For anyone who’s wanting to tweak the recipe, though, here’s what I’d suggest: first try the frosting as is, but start with only a quarter cup of honey at first. If that doesn’t seem too sweet, add more until you reach your preferred taste. If you exceed your preferred sweetness, add either more peanut butter, or regular butter, to get it to your liking. (More butter will make for a stiffer icing as well, as long as the butter isn’t too soft when it’s added.) This recipe should be quite flexible.