Friday, March 4, 2011

Foodie Friday - Chocolate & Peanut Butter Cream

Chocolate and Peanut Butter...mmmm!  I think it should be a whole food group by itself.  You know...antioxidants, protein, fat,'s got it all!!  ;-D

In case you're not convinced, they say a picture is worth a thousand words....

What do you think? 

I make my cupcakes from scratch but you can use a mix if that's more your style.  If anyone wants the cake recipe, let me know and I'll post it later. 

This frosting is TO DIE FOR!  Seriously!!  I didn't have any creamy peanut butter in the house so I used crunchy.  My sweet hubby prefers his that way.   Be will be tempted to eat this with a spoon.

Peanut Butter Frosting (This makes enough to fill and frost a two layer cake or 24 cupcakes)

2 cups confectionner's sugar
2 cups creamy peanut butter (crunchy works!)  Use a brand like Peter Pan or Skippy not all natural
1/2 cup plus 2 T. unsalted butter, room temperature
1 1/2 t. pure vanilla extract
1/2 t. kosher salt
2/3 c. heavy cream

Place all ingredients in the bowl of an electric mixer except for heavy cream.  Mix on low speed until creamy, scraping down the sides of the bowl.  Add the heavy cream and beat on high speed until the frosting is light and smooth. 

Due to the heavy cream, this frosting should be refrigerated until ready to serve.  Remove from refrigerator about 15 minutes before serving to soften.


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Carol<>< said...

and they say one should not shop while hungry... I guess that includes surfing the web I will give this one a try...time for breakfast... yup...
PB & J..

Joanne Travis said...

Mmm, this sounds awesome! Thanks for sharing.

Joan Ervin said...

OOOOOH, my gosh, Charlene...this sounds positively sinful....thanks for the recipe!!!!


Thank you for this delicious sounding recipe. Having a family dinner on Sunday and I think I'll try this,,,,,,,,,

Thanks a lot,

Sue from Oregon said...

oh goodness...wish I had one of these right now! This looks delish!

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