About seven years ago, my husband and I were out to lunch when we discovered our favorite frosting. We had stopped at local hot spot, known for their over sized sweets. As we were finishing up lunch they restaurant was handing out samples of their newest cupcake flavors; chocolate cupcake with peanut butter cream cheese frosting was one of them. The taste was heavenly and stayed with us the whole ride home. As we are known to do we started trying to figure out the recipe just from taste. (I’m told “normal” people don’t do this) It’s hard to remember exactly, but I’m pretty sure my Susie side took over within the next few days trying to recreate the frosting.
Now seven years later it is still my most requested frosting and my own personal favorite. In my busy month of February I made up at least two batches of this for different functions. Usually I’ll put it on a chocolate cupcake because the two flavor complement each other without overpowering the other.Cupcakes work well in supplying an equal amount of frosting to cake. I have put the frosting on a whole chocolate cake before, but personally prefer the cupcake better.
You don’t have to limit this frosting to chocolate cupcakes either. Because of the light texture it can also pair well with banana or even carrot cakes. I had some leftover once and put it on top of store bought brownie bites. Even a semi Susie made can add a special touch.
8 oz soften cream cheese
1/2 cup peanut butter
1 lb box of 10x sifted powered sugar
1 tsp vanilla extract
1-2 Tbsp milk
1. Beat the peanut butter and cream cheese together at medium speed until light and fluffy
2. Add in the vanilla extra and combine.
3. Slowly and in small batches work in the powered sugar.
4. Mix in the milk until the desired constancy is reached.
This recipe is modified from one on Food.com by Anita Harris. I just use more powered sugar.