Where was I?
Oh yes, the frosting. It turns out, the nomenclature of frosting is quite complicated. There’s “frosting”, “buttercream”, “icing”, “ganache”,—the list goes on. I can definitively say this is a “frosting”. I can also say it is damn delicious, too.
Peanut Butter Frosting
1/4 cup butter(or Earth Balance or coconut oil)
1 1/2 tablespoons heavy cream
1/2 cup natural peanut butter
3/4 cup powdered sugar
1/4 teaspoon salt(omit if your peanut butter is salted)
In the microwave or over a stove, melt down the butter and heavy cream and emulsify. Stir in the peanut butter until it’s thin and runny.
Sift in the powdered sugar with the salt little by little and stir until it’s fully absorbed. The frosting should still be loose at this time.
Pour it over whatever you’re working with and spread evenly. Let the dessert cool to room temperature, or put it in the refrigerator for 10 minutes to quicken things up. The frosting will be cooled when you can touch it and make an indent without any sticking to your finger.
How did this taste? Flippin’ amazing. Normally I’m against using chunky peanut butter for frosting, but it was all I had at the moment, and the chunky peanuts were a nice contrast from the soft, sweet blondies. I don’t think I have to tell you these didn’t last long…