Peanut Butter Cream Cheese Frosting

8 oz package cream cheese, room temp

12 T butter, room temp

480 g powdered sugar
1/4 t salt
2 t vanilla

260 g (1 C) peanut butter with emulsifiers

Beat together cream cheese and butter.
Add sugar, salt, vanilla, and peanut butter.

Beat on low for 30 seconds and high for 3 mins.

LTK

Note 1:

To make a Hedgehog Cake,

Make chocolate cake, using black cocoa for half the cocoa.

Pour into 4 9" rounds instead of 3.

Wrap individually and freeze.

Thaw completely before assembly.

When assembling, you'll need 3 of 4 rounds.

Carve into the shape of a hedgehog.

Make a double batch of this frosting for all the cake.

Make peanut butter chocolate ganache for all the cake.

Use 2 72% pound plus bars, 2 C cream, and 60 g peanut butter.

Crumb coat, layer, and shape with peanut butter frosting.

Let peanut butter ganache cool completely to room temp before piping.

To get the best quills, pipe onto cold parchment and flash freeze.

Press quills onto hedgehog, filling any holes with hand piping.

Eyes and nose can be chocolate covered peanuts.

Assemble leftover cake, frosting, and ganache for family.