The other day I watched Ina Garten, the Barefoot Contessa, whip up a batch of peanut butter frosting. As well as smooth peanut butter, she added in regular butter, a splash of cream and icing sugar.
I had some left over chocolate buttercream in the fridge which I wanted to use up (recipe on the BBC Website), so loosely following what I’d seen the Barefoot Contessa doing, I came up with my own version by simply beating the chocolate buttercream with a tub of smooth peanut butter, a splash or two of double cream, a pinch of salt, and icing sugar. This is all to taste, making adjustments as you go along. If if tastes good to you, then it’s fine. I put it in a piping bag ready for the next stage.
I was a bit disappointed my cakes had come put if the oven with unsightly domes on top.
Never one to be defeated though, I decided to make individual mini cakes, by slicing the tops off the cake, and using a cookie cutter to make little rounds, as so:
“What about all that waste?”, I hear you shrieking. Fear not my friends, I have plans for the left overs….(see here) Pipe the frosting on each mini cake and adorn with a few halves of salted peanut.
The amalgamation of the rich sweet chocolate, with the creamy saltiness of the peanut butter is an unlikely union, but as the old adage goes, opposites attract, and this is certainly a match made in heaven. Enjoy!