Wednesday, March 6, 2013

Chocolate Peanut Butter Frosting

peanut butter chocolate frosting
I originally posted this recipe over at Inspiration Cafe when I wrote about my Vanilla Shortbread Cookies, but then I was alerted to the fact that this frosting is amazing all on it's own and deserves it's very own post. Thanks Mary from Sweet Little Bluebird who thinks putting this frosting on her Wacky Cake is the perfect frosting and, ummmm, let me say that I agree completely.  Her cake is wacky because it doesn't have eggs, milk, butter...or bowls used in the making of it.  And this frosting is perfect for that cake, and cookies, and to eat by the spoonful....

Chocolate Peanut Butter Frosting Ingredients
4 oz. semisweet chocolate, finely chopped
2 Tbl. Creamy Peanut Butter
1.5 Tbl. softened butter

If you have a double boiler, you can use it. Or just be like me and get a pot of simmering water going, then put a glass bowl large enough to fit on top of it.

Finely chop your chocolate. I used a large block of Callebaut chocolate, you can also use nice quality semi-sweet chocolate chips. If you're using the block, I find a serrated knife is the best way to chop it.

Place your chocolate, peanut butter and butter in the bowl and then put the bowl on top of the simmering pot. Let it melt. Stir until nice and smooth. Once completely melted, you need to let the frosting cool. I put mine in the fridge and stirred it every few minutes. This is where you need to pay attention if you're going to pipe it...As soon as it has thickened to frosting consistency, you need to get it in your piping bag and get to work FAST! It will get too thick to pipe in just a few minutes. 

If you are going to spread it on a cake, pour it over when the frosting is liquid and it will set up nicely on the cake, or you can wait until it is thicker and spread it with a knife or pipe with a piping bag.

This frosting is for whenever your sweet tooth needs a fix of rich, chocolaty, peanut-buttery goodness. There's a bit of time involved if you are going to chill it, me, put a little effort in and you will be rewarded. This frosting is flat out, amazing!
Making the frosting with semi-sweet chocolate chips this time. Don't worry, everything will melt together just fine. YUM!
The crazy cake just came out of the oven, still hot I poured on the frosting.

This amount of frosting is the perfect amount for a cake this size.  If you are going to double the cake recipe, double the frosting recipe as well.

Thanks for reading!


See what else I've used this versatile frosting for:

As piped frosting on vanilla shortbread cookies.  Think Valentine's Day!
And covered over a chocolate sheet cake. The perfectly frosted cake for a I microwaved the frosting this time for ease! 

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  1. This frosting is amazing! I could eat it by the spoonful.

    1. There's no powered sugar on the frosting? Isn't it a bit bitter?
      I'm going to try it, it's like a Gamache with peanut butter then. Thank you for the cake recipe, I'm going to add a bit of cinnamon to it also, because I love cinnamon. Lol. Great recipe! Thx again! 💖

  2. My Grandmother used to make this when I was a kid! It's so delicious! Thanks for sharing!

    1. Holly! I am so happy that you have a memory of this frosting!

  3. Looks awesome! Can butter be sub'd with shortening for those with milk allergies?

    1. I m not sure, but I would say try it! I did a little research on substituting shortening for butter and a lot of comments were that it might taste a bit greasier with the shortening. The only reason I am not completely confident in saying yes, is because you are going to be melting the shortening and I don't know if it hardens up differently than butter in the end.

      You could always simply try ommitting the butter. Just melt the chocolate and peanut butter together...

      The other thing I am thinking is, melt the chocolate and peanut butter together, and let it cool completely, while it is still liquid, add it to solid shortening and whip using a kitchenaid or hand mixer. Again, it would have a different consistency, but I think would work fine!

      The taste is amazing, so you'll want to give it a try no matter what you do!

  4. I used coconut oil instead of butter to veganize it. Used it as a ganache. AMAZING!

    1. I used a dairy free 'butter' and it turned out great! Thanks for suggesting coconut oil- I believe it would produce a sweeter tasting frosting.

  5. Okay, I am so easily confused. I was reading your cinnamon bun recipe over at IC and I thought I'd been redirected to your site...commented on it thinking I was here! Anyway, this recipe is making me just as happy, if not happier...I've been reading you at the IC, now I'm following here too!


  6. wowwwwwwwwwwwwwwwwwwww

    this frosting look amazing!!!

    thankyou so much...


  7. This recipe was so easy with a couple of modifications. I used 1/2 cup + 12 chocolate chips instead of a semisweet bar... I melted the butter in the microwave, added the peanut butter and chocolate chips, mixed them all up and microwaved for 25 seconds... voila fantastic frosting! Thank you so much!

  8. This frosting is so easy with a couple of modifications. I substituted 1/2 cup + 12 chocolate chips (semisweet) in place of a semisweet bar. Started with the butter melted, added the peanut butter and chocolate chips to the bowl, mixed them all together and microwaved for 25 seconds... instantly awesome frosting! Thanks!

  9. Hi Heather,
    I really enjoyed this recipe and put a link to this blog post on my latest post about a chocolate PB combo.
    Would you mind if I used one of these pictures for the link?
    Thanks so much, Di

  10. This frosting was amazing. Tasted just like a peanut butter cup.
    Time saving tip: using a cheese grater makes life easier when shredding the chocolate

  11. Easy -I'm NOT a baker far less a froster, lol!- fast, and absolutely deliscious! Could I add more PB tho without ruining the consistency? the (wacky) cake is already quite chocolatey, I need a little more of that PB flavour - but I'm afraid to interfere with the recipe chemistry...


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