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
- 1/2 cup honey
- 1/4 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.