Super easy to make, this frosting is perfect for anything from cakes to cupcakes and cookies. It's not extremely sweet as it doesn't have a lot of powdered sugar and spreads beautifully. Though I'm partial to dark chocolate, you can use different types.
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Quick frosting
The flavor combination and ease of preparation make this recipe a winner!
Though it started as just a topping for this fabulous chocolate cake, this frosting is one to keep close by and use for cookies and cupcakes.
I swipe the ganache for it sometimes when making these quick chocolate cookies, and it works really well. Or use on other cakes where a chocolate frosting and filling are called for, just like this old-fashioned frosting.
You can make it ahead and keep it covered and refrigerated.
Steps to make it
Peanut butter
The consistency will make the frosting smoother or thicker.
Make sure it's at room temperature so it integrates easily.
Smooth frosting
Add powdered sugar and/or cream until you get the consistency you want. Make sure it's completely smooth and even colored.
It depends a lot on how thick the peanut butter and cream are. A lot. Sometimes you don't need to add any sugar.
Ready to use
It should be thick but spreadable.
For piping, you might need to add more powdered sugar, making it a tad sweeter.
At this point, you can cover it and keep it in the fridge for a week.
Uses
Frosting cakes: a small offset spatula is the best utensil to easily spread it on top of sheet or layer cakes. But a smooth-bladed knife can also get the job done. No need to go buying gadgets you might not use regularly.
Piping: for cupcakes or decorations, use a disposable piping bag. As I mentioned, you might need a sturdier consistency, and the frosting might need more powdered sugar. You have to test and see.
Cookies: a layer on top of chocolate cookies is a fantastic idea.
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Quick Chocolate Peanut Butter Frosting
Ingredients
- 1 cup peanut butter, at room temperature
- 2 ounces semisweet chocolate, melted
- 3 to 4 tablespoons whipping cream
- ⅓ cup powdered sugar, optional, see notes below
Instructions
- Melt 2 ounces semisweet chocolate and 2 tablespoons cream in the microwave or double boiler.
- Mix thoroughly with 1 cup peanut butter and the rest of the cream.
- If needed, add ⅓ cup powdered sugar, a few tablespoons at a time until you have the consistency you want. If you want a thicker frosting, add a few more tablespoons, half at a time.
- Spread or pipe on top of cooled cakes, cupcakes or cookies.
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