“The beauty of this very creamy, subtle variation of peanut butter frosting is that it’s got balance; the peanut butter isn’t so overwhelming that it takes over your baking while the sugar is just right for bringing out the rich flavor.”
Peanut butter is my go-to snack, that thing I’m destined to arrive at after surveying the refrigerator and digging through the cupboards with no taste for anything in particular. On apples, from a spoon, whatever. I can eat it always. For that reason, this frosting appears on a variety of cakes and cupcakes. It’s a perfect mate for chocolate cake, banana cake, white cake and anything that has the word cake in it, which I suppose includes pancakes and yes, I’m willing to go there. The beauty of this very creamy, subtle variation of peanut butter frosting is that it’s got balance; the peanut butter isn’t so overwhelming that it takes over your baking while the sugar is just right for bringing out the rich flavor. I highly recommend a natural peanut butter (like Adam’s) that requires stirring (proper peanut butter is just ground peanuts and the oils separate when left at room temperature). To keep the oil and butter from separating, lesser varieties will incorporate hydrogenated oils, which compromise taste and nutrition. This is a very simple, easy and quick to make frosting recipe that I’m sure you’ll put in regular rotation if you’re as big a fan of peanut butter as I am. Enjoy.
Yields: About 2 Cups. Time: Under 10 minutes.
Soundtrack: This most recent batch of my favorite frosting was part of a bigger cake project that comes in a later post. It gave me time to listen to “The Best of the Jam”. The Jam is one of the best examples of that slow shift from Classic British rock to what eventually became known as Alternative Rock, though it was probably mis-labeled “Punk” at the time (70′s-80′s). They were young kids with old-school rock and roll hearts that influenced a lot of music that was going on around me at the time. Start with a “Town Called Malice“.
1/2 Cup organic, unsalted butter, softened
2 Cups powdered (confectioners) sugar, sifted
1 Cup natural, creamy peanut butter (Adam’s is reccomended…and yes, you have to stir it but it’s worth it)
1/2 tsp Kosher salt
3-5 Tbsp organic whipping cream
Sift the powdered sugar into a small bowl, add the salt then whisk until throughly combined (Kosher salt isn’t likely to fit through the screen of your sifter). In the bowl of an electric mixer fitted with a paddle attachment and at medium speed, cream the butter and sugar until smooth, fluffy and slightly lightened in color. This takes about 3 minutes on a standard, 5 quart stand mixer. Be patience and your frosting will turn out nice and fluffy. Stop the mixer and scrape the sides as needed. Add the peanut butter and return the mixer to medium speed, again beating until it is entirely smooth and fluffy. If needed, add the whipping cream until your frosting is a spreadable consistency. Use right away or store in an airtight container in the refrigerator for up to 2 weeks. Allow to come to room temperature and re-whip with a mixer if it has been stored cool. You can also freeze this rosting for two months in an airtight container or freezer bag.