Peanut Butter Frosting
OK, I modified this one. 1) I used Smuckers Natural PB, the one that only has peanuts and salt, and separates in the jar. 2) I did not use any butter or margarine. I wanted the most peanut flavor, so I used 1.5 cups of PB, which ended up to be the full jar. 3) I used 2 cups of powdered sugar. 4) I added extra salt to get a more Reese's cup flavor out of the mix, since I was going to spread it on an 'extreme chocolate cake'. 5) I didn't measure my cream, I just put in what looked right.
Now, I ended up with something that looked a bit broken and oily/shiny. I think this is because my PB was *warm*. I keep my house on the warm side of room temp, so my PB was *soft* and this brand tends to separate anyway. I put some leftover frosting into the fridge, and discovered that once it was fully chilled, I could mix it up without it being all shiny. So if you get an oily/shiny/broken looking frosting, chill it well and give it another mix before spreading it. I did not do this, so my frosting looked shiny and weird...but it tasted great and got great reviews.
I am very glad I added extra salt. This frosting on the chocolate cake was preferred by my adult guests over the same chocolate cake with an excellent chocolate buttercream frosting, even though it was ugly. :)
Next time I'm going to refrigerate my PB before mixing. Four stars for the basis of the recipe. A fifth star next year if I can eliminate the shine with refrigeration.
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Jan. 10, 2013