Chocolate Peanut Butter Frosting For Cake
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This chocolate peanut butter frosting for cake is a great replacement for the chemical riddled store-bought stuff!
I’ve always felt pretty strongly about the difference between frosting and icing. I know in some parts of the country the words are fairly interchangeable. And in other parts, people are even more particular than I am. But no matter what you call this delicious bowl or creamy goodness, it’ll cover your cake or cupcakes just fine.
This is actually an offshoot of the recipe I did a few days ago for Clean Eating Peanut Butter Fruit Dip. Somebody suggested that I do a chocolate version. In the process of trying it out, I ended up with something a bit thicker due to the cocoa powder soaking up more of the liquid. It just sort of snowballed from there until I ended up with this recipe. And the nice part is, now I have a frosting recipe for my Clean Eating Birthday Cake recipe! Finally!
I do have a confession however. I made this for Easter to be eaten as a dip with apple slices for dessert. So I didn’t actually have anything to spread this on. If you scroll down the the bottom of this post, you’ll see another photo which shows the reality of the “cake” above. It’s actually 3 pieces of toast. In fact, you’ll even see where I cut out a piece of the strawberry that was going bad. Sorry for the deception, but I just had to show you how nicely this spreads! And while I didn’t try it, I’m pretty sure this would do really well in a cake bag for decorating as well. Enjoy in moderation! (It does use an entire cup of peanut butter!)
Note: While I developed this recipe using peanut butter, I’m pretty certain that any nut butter would be delicious.
CHOCOLATE PEANUT BUTTER FROSTING FOR CAKE:
Chocolate Peanut Butter Frosting
- 1 cup creamy peanut butter (no sugar added)
- 1 cup plain Greek yogurt
- ½ cup honey
- ¼ cup unsweetened cocoa powder
- 3 tsp. pure vanilla extract
- Blend everything together in a large mixing bowl until you have a creamy frosting.
- Note: If you want a heavier chocolate flavor, you can stir in 2 extra tbsp. of cocoa powder and a little extra honey to offset the bitterness of the the cocoa. Just add to taste.
Katherine – I know, right??!!! Crazy good!! Glad I’m not the only one that thinks so!
I love that you have disclosed the fact that you frosted 3 pieces of toast! haha! I would never have guessed from the first photo. Hats off to your creativity and this yummy recipe!
Bona – Haha!! Thanks! It was a desperate attempt, but it seems to have worked out okay…
WillowRose – Wonderful! Glad you enjoyed them!
Cvanzile – Thanks so much!
Tracy – Definitely!
Hey there! I’m assuming I can sub any nut butter for peanut butter? And what about plain coconut milk yogurt instead of greek? Thank you : )
ZP – Any nut butter will work, yes. But I’ve never used coconut milk yogurt, so I can’t advise you there. If it has a good, thick consistency, it should work just fine. Let me know how it turns out!
Great! I hope you enjoy it!
Steph – Thanks! 🙂
does it need to be refrigerated after you frost the cake?
Josee – Yes, I recommend it.
Does this frosting taste more chocolate-y than nutty?
Laura – Hmmm…. I suppose everybody could have a different take on that, but for me personally, I did taste the nutty flavor. Not in a bad way though, I rather enjoyed it.