Monday, May 15, 2006
Peanut Butter Frosting
Boy, oh boy ,was this a delicious cake! Again, as noted over on HC, our cake was round not square but otherwise this is a remarkably good representation of it.
First up, is the frosting which is from The Cake Mix Doctor. Although I don't use the cake recipes since they are based on boxed mixes, her frosting recipes are superb. This frosting is less sweet than many and the peanut aroma fills the air, luring you to want to cut a piece every time you walk by.
I'll post the chocolate cake recipe soon but if you've gotta have it before then, of course, this works with any chocolate cake you want to make.
Makes 3 cups, enough to frost a 2- or 3-layer cake or the top of a 13x19-inch sheet cake.
1 cup creamy peanut butter
8 tablespoons (1 stick) butter, at room temperature
2 cups powdered sugar, sifted (I never sift)
3-4 tablespoons milk
2 teaspoons vanilla
Place the peanut butter and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine. Add the confectioners' sugar, 3 tablespoons milk, and the vanilla. Blend with the mixer on low speed until the sugar is well combined, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minutes more. Blend in up to 1 tablespoon milk if the frosting seems too stiff.
Use at once to frost a cake of choice.