The "Chocolate Peanut Butter Frosting" (page 504) is an easy spread that you can whip up in a flash whenever you want a rich frosting for cakes and cupcakes. A simple blend of peanut butter, cocoa powder, confectioner's sugar, vanilla, and non-dairy milk yields about 3 cups of delicious frosting. The recipe calls for "thick" dairy-free milk or cream, which often times translates into something containing oil. I opted to use plain soymilk and got good results. The directions call for mixing this in a food processor, but I was able to mix it up in a bowl using a whisk, much easier and less messy.
Keeping it "McDougall Friendly" checklist:
- Make sure the non-dairy milk is oil-free.