Sheridan and Allen.

Every year, when it’s birthday time, I ask Allen what kind of cake he would like. Every year, it’s chocolate cake with peanut butter frosting. Peanut butter frosting and I have never really gotten along. I’ve tried a lot of recipes and it just never worked right. It would be too thick, or too thin, or it would be greasy and separate.

Until this year. Thank you Smitten Kitchen. I owe you again.

I’m putting this recipe here so I can find it later. No need for any adjustments… the note telling me to get Skippy instead of the usual natural peanut butter that we keep on hand was brilliant and made all the difference.

• 10 oz cream cheese, at room temp
• 1 stick unsalted butter, at room temp
• 5 cups confectioners’ sugar, sifted
• 2/3 cup peanut butter, commercial brand

Beat the cream cheese and butter in an electric mixer until light and fluffy. Add the confectioners’ sugar 1 cup at a time, mixing thoroughly and scraping down the sides of the bowl often. When all the sugar has been added, beat on medium speed until light and fluffy, about 3-4 minutes. Then add the peanut butter and beat until thoroughly blended.

Makes about 5 cups, enough for a 9″ three layer cake.