#chocolate frosting

Peanut butter and chocolate icing

This stuff is divine. In that really dangerous way where if you’re not careful you’ll end up eating all of it in one sitting and the cake still has no icing.

I’ve found it’s good for filling in layer cakes and for frosting that you want to hold a shape.

The recipe is pretty flexible so you can adjust it to suit your tastes and purpose.

AND it’s really easy.

Ingredients

4 tablespoons of smooth peanut butter - use less if you want a mild peanutty flavour, more if you want it to be all about the peanuts. If you’re using the peanut butter to make stronger frosting for decorations but don’t want a strong peanut butter taste, about 2 tablespoons is pretty good.

6 tablespoons of vegan friendly margaraine or butter. You can also use coconut oil, but until I know whether the coconut oil available here has any connection to animal cruelty I’m gonna be avoiding coconut products.

1 cup of icing sugar - How much of this you want depends on how sweet you want it. If you’re aiming for a fairly strong frosting, but don’t want the peanut butter taste, add more icing sugar.

1 teaspoon of vanilla essence - adds to the flavour, but it’s not essential.

¼ cup of cocoa - Again, adjust this according to your preferences.

2 tablespoons of dairy free milk. I like almond milk. This is important if you’re making frosting for decorations, and it does help smooth out the flavour, but it’s not essential for regular icing.

Directions

Put everything in a bowl except the dairy free milk

Mix, adding the non dairy milk slowly, you might find you need less. If you have an electric eggbeater, that makes it quicker and easier.

For regular icing, just mix till it’s all mixed and smooth. For frosting, whip till it starts to look a bit fluffy.

Frost something. Eat.

https://flic.kr/p/2hhZsxu