Fluffy Peanut Butter Frosting

17 Jul

Here’s one way to top off Grandma Nellie’s Chocolate Cake. My first taste of this decadent icing was on a cake my sister-in-law brought to a family dinner. It was unbelievably wonderful. I enjoy a chilled Reese’s Peanut Butter Cup (or 3). So the idea of marrying Fluffy Peanut Butter Icing [original source unknown] with a rich chocolate cake was a winner in my mouth. This frosting would make an interesting complement to a maple or rum-flavoured cake or even a banana cake. How about a rich gingerbread?

Fluffy Peanut Butter Frosting --- utter decadence.

Fluffy Peanut Butter Frosting — utter decadence.

I believe my attempt at FPBF would have been more visually appealing if a) I had more patience to stand around holding a hand mixer or b) owned a stand mixer. I couldn’t bear the boredom of additional beating to make a fluffier end product. Might also be a good idea to keep the shortening cold and chill the beaters and the bowl —- as you would to make a thick whipping cream. I can attest the taste of the frosting didn’t suffer one iota.

Shortening, vanilla, sugar, creamy peanut butter.

Shortening, vanilla, sugar, creamy peanut butter.

FLUFFY PEANUT BUTTER FROSTING            Makes: approx. 3 cups

Ingredients:

  • 1 cup     [250 mL]                                milk
  • 3 Tbsp  [45 mL]                                   flour
  • 1 cup     [250 mL]                                 sugar
  • 1/2 cup [125 mL]                                 creamy peanut butter
  • 1/2 cup [125 mL]                                 all-vegetable shortening
  • 1 tsp      [5 mL]                                     vanilla
  • Dash     [optional]                               salt

Instructions:

1.     Place flour in a small saucepan and gradually stir/whisk in the milk.

Gradually whisk milk into flour in a small saucepan.

Gradually whisk milk into flour in a small saucepan.

Cook over low heat, stirring constantly.

Cook over low heat, stirring constantly.

2.     Cook over low heat, stirring constantly until very thick. Transfer the thickened milk to a medium-sized bowl. Place plastic wrap directly on the surface of the mixture and allow it to cool to room temperature (about 30 minutes).

Space into a medium bowl, cover surface with plastic wrap and allow to cool.

Space into a medium bowl, cover surface with plastic wrap and allow to cool.

3.     To the cooled, thickened milk add sugar, peanut butter, shortening, vanilla and salt, if using. I did not add salt, knowing my Skippy Peanut Butter was salty enough.

Beat shortening and sugar into thickened milk.

Beat shortening and sugar into thickened milk.

Beat in vanilla.

Beat in vanilla.

Beat in peanut butter.

Beat in peanut butter.

4.     Beat the ingredients using an electric mixer, on High speed, until all the sugar dissolves and the frosting becomes fluffy.

Beat on High speed until frosting is fluffy.

Beat on High speed until frosting is fluffy.

5.     Ice your cake or cupcakes. I used a knife with a broader, rounder tip (like a soft-cheese spreader, a butter knife or a small spatula) to create the wavy, swirled effect.

3 cups of frosting produces a generous icing of a large Bundt cake.

3 cups of frosting deliver a generous icing for a large Bundt cake.

I sprinkled chopped, roasted peanuts all over the surface of the cake. On top, I added a ring of mini Reese’s Peanut Butter Cups in their gold-foil wrappers.

Garnish icing with unsalted roasted peanut halves and a ring of gold-foil wrapped mini Reese's Peanut Butter Cups.

Garnish icing with unsalted roasted peanut halves and a ring of gold-foil wrapped mini Reese’s Peanut Butter Cups.

Serve with a cup of rich, dark coffee. And avoid the scales or cholesterol tests for about a week. A wonderful splurge for extra special occasions.

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