Peanut butter frosting from Pastry Love: A Baker's Journal of Favorite Recipes (page 288) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on January 28, 2020

    Incredibly silky, creamy and smooth (I used creamy instead of crunchy peanut butter) with good peanut flavour. I did think it could have used less sugar but the salty garnishes on the super bowl cupcakes balanced that out. A Swiss meringue buttercream - which I've never made before - forms the base of this frosting. The recipe doesn't include temperatures of ingredients so I did a little research and made sure to bring my egg white-sugar mixture to 185F. The recipe made a generous amount for 20 regular sized cupcakes (without snacking!)

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