Dessert

Nutty Rooster Icing

by:
October 22, 2013
Author Notes

A Mark Bittman column introduced me to the genius of combining peanut butter and sriracha (spread PB on toast, dot with sriracha=heaven) but it’s Charleston’s Diggity Donuts food truck that hooked me with their Nutty Rooster -- a homemade, warm, crispy, cake-y donut coated with a peanut butter and sriracha glaze. So it really wasn’t too much of a stretch to apply the PB-S formula to cake, and wouldn’t you know it, it’s pretty darn amazing. I used this to ice a vanilla bundt cake, but I might get crazy and try a banana cake next time or even chocolate. —Midge

  • Makes enough for one cake
Ingredients
  • 1 cup organic Whole Foods creamy peanut butter, room temp
  • 1 3/4 cups confectioners' sugar
  • 1 cup light cream, room temp
  • sriracha
In This Recipe
Directions
  1. Combine first three ingredients in a standing mixer with the whisk attachment and beat on medium till combined.
  2. Drizzle glaze on cooled cake to coat. Then, drizzle desired amount of sriracha over glazed cake
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Review
Midge

Recipe by: Midge

I’m a journalist who’s covered everything from illegal logging in Central America to merit pay for teachers, but these days I write mostly about travel. I’ve been lucky enough to find myself in some far-flung locales, where poking around markets and grocery stores is my favorite thing to do. Cooking, especially baking, is my way of winding down after a long day; there’s nothing like kneading bread dough to bring you back to earth.