Friday, May 31, 2013

Fast Friday: Whipped peanut butter frosting

Remember that time I raved about spreadable culinary gold and delish salmon tostadas?  Not to take anything away from it because, well, it totally is spreadable culinary gold.  Specifically of the savory variety.  Love that stuff!

Ooooooh.  Speaking of that stuff, how about this for a delicious brainstorm -- the black bean and salsa spread as "sauce" for a Mexican-inspired pizza.  Right?!

Anyway, when I gushed about the recipe, gold was the first luxury item that came to mind.  But, I should've realized that there are more precious things.  Shinier things.  Brighter things.  Like diamonds!  Diamonds are a girl's best friend, y'all.

Turns out there's a reason diamonds weren't on my brain when I wrote about salmon tostadas.  It's because the universe knew that, days later, I'd whip up something so rich, so easy, and so lick-your-fingers-delicious that I'd need to use a new phrase to describe it.  "Spreadable culinary diamonds."

Womp womp.  Okay, so that doesn't have quite the ring to it as "spreadable culinary gold," but I'm going to take a leap of faith and assume you know that diamonds are more valuable than gold.

Now that we're on the same page, let's talk about this frosting.  It's not flashy or finicky.  It's only got 4 ingredients -- peanut butter, butter, confectioner's sugar, and salt -- and comes together faster than a peanut butter and jelly sandwich.  Just whip and spread.  That's it.

I'd venture to say that it'd take longer to consume the entire bowl of frosting with a spoon than it would to make said frosting.  Not that I'd know from personal experience... yet, anyway.  

Somehow I managed to avoid that pitfall and put the frosting in a better place: atop a dozen of my favorite chocolate cupcakes.

If you're looking for another easy and fool-proof recipe, check out that one.  It's a one bowl wonder!  And it's fast.  Like, came home from the gym and had them in the oven in under 10 minutes fast.  Twenty minutes later, the cupcakes were out, cooling on a rack, and the oven was off.  Probably for the best since it was 90 degrees outside.  Oops.

Seriously chocolate-y but light-as-a-feather cupcakes with whipped peanut butter frosting?  Get. out. of. here.  It's that good.  And it's my new favorite frosting.  Decadent and rich without being heavy.  In other words, magic!  Sweet and salty peanut butter and chocolate may be the best combination of flavors in the food universe. 

I don't want to stop thinking about this frosting.  I also don't want to stop talking about it and trying to persuade you that you must, must, must make it.  So, I'm just going to slowly back away... and give you an earnest look.  You know what it means.

Three years ago: One ingredient frozen banana custard

Whipped Peanut Butter Frosting
(adapted from love & olive oil)
-makes about 2 cups or enough to frost 12 cupcakes

A quick note: If you decide to make this when it's 90 degrees and very humid outside (coughlikemecough), here's a helpful tip.  After sugar has been added and just blended, pop bowl in the fridge for 20 to 30 minutes to chill slightly.  Return to mixer and whip 3 to 4 minutes until light and fluffy.

3/4 cup smooth peanut butter
6 Tablespoons (3/4 stick) unsalted butter, room temperature
1 cup powdered sugar
Pinch salt

In the large bowl of an electric mixer with the whisk attachment, blend butter and peanut butter until smooth.  Add sugar and mix on low speed until combined.  Add pinch of salt and increase speed to medium high, mixing for 3 to 4 minutes until light and fluffy.  Spread on cooled cupcakes (about 2 Tablespoons per cupcake), brownies, cake, or spoon and enjoy!  Top with sea salt, if desired.  Enjoy!

Frosting can be stored in a sealed container at room temperature for up to 2 days.

1 comment:

  1. See? These are definitely better than the sugar cookie bars. Good thing I'm here to help you make up your mind.