Quick Chocolate Peanut Butter Frosting
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.
Servings 1.5 cups
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.
Notes
Consistency: the type of peanut butter will define how thick the frosting is.
Powdered sugar: you might need more or less depending on what you use it for. Or not need it at all if you want a more fluid result.
Chocolate: semisweet always works well. But you can use some milk chocolate for a sweeter frosting or part bittersweet if making it thicker and adding more powdered sugar (for piping, for example). Always adjust according to your needs.
