This is my go-to frosting because I always have the necessary ingredients on hand. They're pantry items: chocolate, peanut butter and butter. That's it. Thanks Mary from Sweet Little Bluebird who thinks putting this frosting on her Wacky Cake is the perfect frosting and, ummmm, let me say that I agree completely. This frosting is great for cake, and cookies, and to eat by the spoonful while I'm writing.
P.S. I'm currently trying my hand at writing romance novels. Check out my page up above to see what's what. Or click here and you'll get right to it. But, enough of that craziness, let's get to the frosting.
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 be like me and get a pot of simmering water going, then put a large enough glass bowl that it won't touch the water, on top.
Finely chop your chocolate if you're using a large block of chocolate or a bar. You can also use nice-quality semi-sweet chocolate chips, like Guittard. If you're using the block, chop carefully.
Place your chocolate, peanut butter, and butter in the bowl resting on top of the simmering pot.
Let it all meld together.
Stir until nice and smooth.
Once everything's completely melted you need to decide how you're going to use the frosting.
If you're going to spread it on a cake, pour the frosting over while warm and still liquid. Spread it evenly with your offset spatula. It will cool and set up nice and smooth. Bonus points: the cake can even be warm at this point!! It won't hurt the frosting and you can get on with all the other things on your list.
For cookies, let the frosting cool and use it in a piping bag (let's be honest you can do this with the cake, too,if you want to be fancy). To get it to cool faster I put it in the fridge, but pay attention! As soon as it has thickened to frosting consistency, get it in your piping bag and get to work FAST! it will get too thick to pipe in minutes.
Making the frosting with semi-sweet chocolate chips this time. Don't worry, everything will melt together just fine.
This crazy cake just came out of the oven. The frosting and cake are still hot.
This is how it turned out once everything cooled. So pretty.
This recipe is the perfect amount for a cake this size made in an 8 x 8 pan. If you are going to double the cake recipe, double the frosting recipe as well.
See what else I've used this versatile frosting for:
As piped frosting on vanilla shortbread cookies. Think Valentine's Day!
And covering a chocolate sheet cake. The perfectly frosted cake for a crowd. I microwaved the frosting this time for ease! Please note, if you use the microwave, run it on half-power about 1 minute at a time. You do not want to burn your chocolate. This is a great fast way to melt, but burning is possible with this method where it's not possible with the double boiler.
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