I could eat Chocolate Peanut Butter Frosting all by itself. I could eat it ON EVERYTHING, too. I'm not picky.
HERE'S ALL IT TAKES
Makes enough to cover 2 small layers just as you see in the photo above.
- 1/2 cup natural creamy peanut butter
- 1/3 cup unsweetened cocoa powder
- 1/2 cup unsweetened non-dairy milk
- 2 1/2 cups confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Get ready to work your arm muscles.
In a large bowl, use a fork to cut the cocoa powder into the peanut butter until they're well blended. Switch to a whisk and beat the milk into the peanut butter until it's smooth. Add the sugar, salt and vanilla extract. Whisk, whisk, whisk until it's all smooth, thick and ready to pour over the cake. Lift the whisk out of the frosting, it should have a slow thick ribbon that comes off. If it's too thick at a couple of teaspoons of milk. If it's too thin, add a couple of tablespoons of confectioners' sugar.
Eat with a spoon. No. Seriously. Use a big serving spoon or the soup ladle and slurp away.
Alright, seriously. Call everyone into the room to watch. Then slowly pour the frosting over the top and edges of your cake. Watch and drool as the frosting drips down the sides. When the cake show is over, move the cake to the fridge and let the frosting set up. Put a bike lock on the fridge door to keep the fingers out of the frosting before serving.