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I originally posted this recipe over at Inspiration Cafe when I wrote about my Vanilla Shortbread Cookies, but then I was alerted to the fact that this frosting is amazing all on it's own and deserves it's very own post....Thanks Mary from Sweet Little Bluebird who thinks putting this frosting on her Wacky Cake would be delicious...ummmm...let me say that I agree completely. Her cake is wacky because it doesn't have eggs, milk, butter...or bowls used in the making of it. Sign me up!
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Chocolate Peanut Butter Frosting Ingredients
4 oz. semisweet chocolate, finely chopped
2 Tbl. Creamy Peanut Butter
1.5 Tbl. softened butter
If you have a double boiler, you can use it. Or just be like me and get a pot of simmering water going, then put a glass bowl large enough to fit on top of it.
Finely chop your chocolate. I used a large block of Callebaut chocolate, you can also use nice quality semi-sweet chocolate chips. If you're using the block, I find a serrated knife is the best way to chop it.
Place your chocolate, peanut butter and butter in the bowl and then put the bowl on top of the simmering pot. Let it melt. Stir until nice and smooth. Once completely melted, you need to let the frosting cool. I put mine in the fridge and stirred it every few minutes. This is where you need to pay attention if you're going to pipe it...As soon as it has thickened to frosting consistency, you need to get it in your piping bag and get to work FAST! It will get too thick to pipe in just a few minutes.
If you are going to spread it on a cake, you can either pour it over when it's a bit liquid still and it should set up nicely on the cake itself, or you can wait until it is thicker and spread it on with a knife.
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This frosting is for whenever your sweet tooth needs a fix of buttery, chocolaty, peanut buttery goodness. There's a bit of time involved as you have to chill the frosting but...trust me, put a little effort in and you will be rewarded. This frosting is flat out, amazing!
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Thanks so much for reading and please remember to check out Mary's blog over at Sweet Little Bluebird, she's pretty much the best cook ever!
Heather
This frosting is amazing! I could eat it by the spoonful.
ReplyDeleteMy Grandmother used to make this when I was a kid! It's so delicious! Thanks for sharing!
ReplyDeleteHolly! I am so happy that you have a memory of this frosting!
DeleteLooks awesome! Can butter be sub'd with shortening for those with milk allergies?
ReplyDeleteI m not sure, but I would say try it! I did a little research on substituting shortening for butter and a lot of comments were that it might taste a bit greasier with the shortening. The only reason I am not completely confident in saying yes, is because you are going to be melting the shortening and I don't know if it hardens up differently than butter in the end.
DeleteYou could always simply try ommitting the butter. Just melt the chocolate and peanut butter together...
The other thing I am thinking is, melt the chocolate and peanut butter together, and let it cool completely, while it is still liquid, add it to solid shortening and whip using a kitchenaid or hand mixer. Again, it would have a different consistency, but I think would work fine!
The taste is amazing, so you'll want to give it a try no matter what you do!
I used coconut oil instead of butter to veganize it. Used it as a ganache. AMAZING!
ReplyDeleteOkay, I am so easily confused. I was reading your cinnamon bun recipe over at IC and I thought I'd been redirected to your site...commented on it thinking I was here! Anyway, this recipe is making me just as happy, if not happier...I've been reading you at the IC, now I'm following here too!
ReplyDelete-andi
wowwwwwwwwwwwwwwwwwwww
ReplyDeletethis frosting look amazing!!!
thankyou so much...
:)