Wow! This recipe is a winner! I’m my kitchen aid mixer I started by creaming the room temperature butter until nice and fluffy. I then added the peanut butter until it was nice and smooth and I could no longer see the butter. Very slowly I added the confectioners sugar. I would pause and scrape the bowl intermittently. It then became nice and whipped. I slowly added the milk one tablespoon at a time. In the end I only needed two tablespoons to achieve the consistency I wanted for spreading on the cake and piping. If you follow the recipe and are patient with the mixing and whipping of this frosting I promise the results are magical! It was delicious! And the saltiness in the peanut butter and I also used salted butter helped cut the sweetness of my chocolate cake.
This was my first time making ganache and I’m in love! I only had 6oz of semi-sweet mini chocolate chips so I crossed my fingers and did the math and hoped it would work. I used 2/3 cup of heavy whipping cream. As soon as I saw the heavy cream come to a low boil I took the saucepan off the heat. I slowly poured it over the chocolate as I manually whipped up the ganache. It took very little manual effort. After a few moments I did it! It was the perfect mirror smooth ganache. I let it cool in the fridge for maybe 5-10mins and it was ready to pour over my cake. I had no idea ganache could be so easy to make! I will definitely make this again! This recipe is perfect.
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