Photo and cake by sugarpie © Sarah Phillips, CraftyBaking.com
I love to pair chocolate and peanut butter together. So naturally my light and fluffy Scratch Chocolate Cake with Box Qualities Recipe was the perfect candidate to frost.
FROSTING, ICING, ETC. RECIPE HELP
INGREDIENTS
2 cups (12 ounces) chocolate chips, semi-sweet
2 sticks (1 cup) butter
2 1/2 cups smooth or chunky peanut butter
1 1/2 teaspoons vanilla extract
1 cup powdered sugar, sifted, more if needed; measure and then sift
INSTRUCTIONS
1. Melt chocolate chips and butter in a double boiler. Remove from heat.
2. Immediately add the peanut butter.
3. When the mixture has cooled to tepid (100 degrees F) beat in the powdered sugar with a hand-held electric mixer on medium until smooth.
Add in vanilla and continue to beat frosting until it is of spreading consistency.
NOTE: You may need more powdered sugar to stiffen slightly. Adjust with 1 teaspoon milk if too stiff.
STORAGE
The icing does not need refrigeration. Cover and store at room temperature. It will become stiff. Stir well before using.
