I’ve been dying to make this frosting since I came across it in Tish Boyle’s The Cake Book. She said: “Something downright magical happens when peanut butter and chocolate get together,” and she is absolutely right.
The saltiness of the peanut butter reins in the sweetness of chocolate. So what you get is a frosting that’s a little sweet and a little salty, and you’d be lapping up a few servings before you realise you’d better stop because it’s all going straight to your butt.
It’s so easy to make too. Just heat up thickened cream till boiling point, add peanut butter and salt, then pour it over milk chocolate droplets and stir. When combined, it takes on this shiny, silky consistency like translucent, golden caramel. It’s the new cream cheese frosting, if you ask me.