I feel very fortunate that I’m not allergic to peanuts. I really love nuts of all types, although technically peanuts are legumes and not nuts. Who doesn’t love the combination of chocolate with peanut butter? After all, they’re “Two great tastes that taste great together.”
My best friend requested a chocolate cake with peanut butter frosting for her birthday last month. I have already found a perfect recipe for chocolate cake and started searching for one for peanut butter frosting. I have found that I prefer ones without a lot of sugar. 1 cup of confectioner’s sugar seems to work well. I found an easy recipe that is quite tasty. It called for 2 cups of sugar, but I cut back as I don’t like things too sweet. This frosting goes very well with the Mocha Double-chocolate cake recipe.
I made cupcakes for a birthday at my husband’s office this week. I frosted half the cupcakes with peanut butter frosting and half with chocolate. I topped the peanut butter ones with shaved chocolate and the chocolate ones with chopped, toasted almonds.
Peanut Butter Frosting
- 1/2 cup butter, softened to room temperature
- 1 cup creamy peanut butter
- 3 tablespoons milk, or as needed
- 1 cup confectioners’ sugar (4 oz)
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes or until fluffy.