Peanut Butter Frosting

Where my girls at who straight up LOVE Reese’s? This is my Monday gift to you.

Here’s the beauty of homemade buttercream (or any type of straight-up homemade frosting): you can put it on a doctored chocolate cake mix and the whole thing will taste like a made-from-scratch masterpiece. It’s so fluffy and smooth – you’ll never buy that canned shit again. Imma say it: canned frosting is f**king disgusting.

I love using three-six or seven inch pans instead of two-eight or nine inchers – why? Additional frosting layer. Yas yas yas. Then I recommend you decorate that gorgeous little bastard with chopped Snickers, Butterfinger, mini Reese’s, and Reese’s pieces. I always do a half-moon pattern of chopped candies on my cakes, IDK why.

Peanut Butter Buttercream

Peanut Butter Buttercream
1/2 cup (1 stick) unsalted butter – left out of the fridge for about 30 minutes
1 cup smooth peanut butter
1 – 3 cups powdered sugar (depending on how sweet you like it – sifted off to the side [I know it’s a pain in the ass but just do it, please; there’s lumps all up in there])
1-2 tsp. Vanilla extract

In the bowl of your stand mixer fitted with the paddle attachment, add the unsalted butter and mix on medium-high speed until fluffy (about 2 minutes). Turn off the mixer, scrape down the sides of the bowl and add the peanut butter – mix on medium-high speed. After about a minute, scrape down the sides and mix for another minute or until fully incorporated, with no pockets of butter peeking though.
Add the vanilla all at once – then add the powdered sugar 1/2 cup at a time, mixing slowly after each addition or else it’ll be all over your shit.
After a cup of powdered sugar – take a taste and see what you think! Everybody likes a different level of sweetness in their frosting – keep adding a 1/2 cup at a time until you think it’s perfect! Mix on high once you get to that level to whip this gorgeous buttercream into a silky stunna!
This will make JUST enough for 24 cupcakes or a small three layer cake/large two layer cake. DUDE – wait until your cake cools to frost it! Melted frosting is the saddest shit ever.
PB Buttacream pt. 2

Now for the chocolate cake: boxed or homemade is up to you entirely! I swear by doctored boxed cake mixes when I’m in a jam or have a lot of baking to do.
If you choose to use a boxed chocolate mix, follow this little formula to make it taste even more amazing:
1 box of chocolate cake mix
Add 1 Tbsp. unsweetened cocoa powder
Add 1 box of chocolate pudding mix (3.4 oz)
4 eggs (1 added to the recipe on the box)
Sub melted butter or applesauce for oil (you won’t taste the applesauce)
Sub milk for water

If you want to try a homemade cake recipe – I swear by The Most Amazing Chocolate Cake recipe by The Stay at Home Chef:
https://thestayathomechef.com/the-most-amazing-chocolate-cake/
I usually make half of the recipe to make my 3 6-inch rounds! And I never have buttermilk because I’m hella forgetful – so if you’re hella forgetful like me, you can sub the correct amount of milk (almond or cow) mixed with a tablespoon of white vinegar – but let it sit for about 5 minutes on your counter to do it’s thang before you add it!

Let me know what you think!

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