peanut butter buttercream

Thank you for getting back to me. Peanut Butter Buttercream Frosting is ultra rich, thick, smooth, and creamy with tons of sweet nutty flavor that goes perfect on so many cakes or cupcakes! Thank you. Second of all, it’s chocolate. Today I am sharing with you the cake I made for my daughter’s 2nd birthday. This peanut butter frosting is so simple! Thanks so much for your feedback xoxo. 2 sticks (227 grams) unsalted butter, at room temperature; 1 cup (270 grams) creamy peanut butter; I could never pick a favorite, but I highly recommend making each combo as often as possible (for comparison & research purposes of course!). Really, this frosting knows no bounds. Copyright © 2020 My Cake School. At least, the ones that we’ve experimented with over the years haven’t worked as well. But yes, I now am going to make cupcakes with this peanut butter buttercream also for the Superbowl! « Chocolate Cake Roll Recipe {From our Yule Log Cake Video Tutorial}. Item No. Commentdocument.getElementById("comment").setAttribute( "id", "aad282ae72640621b15e66858632afdf" );document.getElementById("gea025cb30").setAttribute( "id", "comment" ); Don't subscribe I'm a professionally trained chef, cookbook author, and cookie queen. 5 egg whites; 1 1/4 cup brown sugar; 1/2 teaspoon salt; 1 pound unsalted butter, softened; 2 teaspoons vanilla; 1/2 – 3/4 cup creamy peanut butter; Place your metal mixing bowl filled with the egg whites, sugar, and salt over a pan of simmering water (be sure the bowl doesn’t touch the water). Hi kakelover, You will not need to refrigerate the peanut butter frosting. Why is my Peanut Butter frosting oily? If you like Peanut Butter recipes, you MUST try our amazing Peanut Butter Cake recipe! Hi there… A great way to top these cupcakes. OMG! If you don’t have a practice cupcake to practice on, you can do a quick trial run on a plate just to get an idea of how much buttercream comes out of the bag in 2-3 seconds, and adjust to your liking! If you don’t have a food scale the equivalent would be 4 cups. Peanut butter: I prefer grocery-store commercial brands like JIF for this over natural or homemade peanut butters. And what you get is the fluffiest, creamiest frosting in the end. Saw that you used a pinch of salt in your recipe so would this be okay and just skip adding in salt? My first cake was for Westin’s 1st birthday. 1 cup ( 255 grams) Creamy Peanut Butter Do Not Use Natural or Reduced Fat. First step, measure your Powdered Sugar. So I had a small sugar reunion at my house yesterday!! The powder kicks up the flavor without making the frosting feel greasy. I made 21 chocolate cupcakes and a single layer heart shaped chocolate cake. Repeat this process for each all 3 layers. Add vanilla. This makes enough frosting for a two layer cake or 24 cupcakes OR 12 cupcakes with a generous amount of frosting (think a tall piped swirl). 1 cup ( 255 grams) Creamy Peanut Butter Do Not Use Natural or Reduced Fat. Any and all advice is appreciated ☺ Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. I put this frosting on a store-bought brownie mix. It’s what I consider to be the Perfect Peanut Butter Buttercream. Next, add the peanut butter and mix! This makes enough frosting for a two layer cake or 24 cupcakes (or 12 cupcakes with a generous amount of frosting). Perfection! This icing is delicious! Required fields are marked *. Feb 5, 2020 - Explore J's board "Peanut butter buttercream recipe" on Pinterest. https://www.mycakeschool.com/recipes/classic-chocolate-cakescratch-recipe/, Doctored Mix: Add 3 cups powdered sugar alternately with 3 tablespoons of the cream, beating at low speed until smooth after each addition. Ingredients in Chocolate Peanut Butter Cupcakes. This peanut butter buttercream is the perfect filling for these cookie sandwiches. Email to a friend . Prepare the Peanut Butter Buttercream: Beat peanut butter, 1/4 cup butter, 3 tablespoons cream cheese, 1/4 teaspoon vanilla, and 1/8 teaspoon salt in a medium bowl at medium-low speed until smooth, about 2 minutes. And if you make it you’ll see just how addictively delicious it is! I’m so glad that you loved the recipe! Beat until everything is mixed together. Does this have to be refrigerated? When I make cupcakes, I often fill the centers with a filling–sometime’s it’s the same as the swirled frosting on top, and other times I go with a different flavor. So many choices for chocolate cake! The Cake That Started It All. Again, thanks for getting back so quickly!!!!!! Make it once and it’ll be your go-to peanut butter buttercream frosting for life! Like many keto baking recipes, these cupcakes are made with a blend of low-carb flours, including coconut flour, almond flour, and cocoa powder. Here is the cake version of our peanut butter cupcakes pictured above! In addition to being delicious, this peanut butter buttercream icing also happens to be very easy to make! Share on pinterest. Chocolate icing on top of chocolate cake with peanut butter cream in the middle…delicious! This creamy peanut butter flavored buttercream is hands-down one of the best frostings I've ever tried. Even learn how to customize your own recipes! This frosting is perfect blend between buttercream and peanut butter! These cupcakes are amazing. In the bowl of your stand mixer, cream together the peanut butter and butter for 2-3 minutes. Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. This peanut butter … I have to post my picture of the cake on the site! Add the butter, one piece at a time, to the meringue, while beating on high speed. Peanut Butter Swiss Meringue Buttercream Do you find the fact that I accidentally order three large jars of Jif peanut butter on Amazon Fresh last week (which if you’re not using, you should, just saying), along with the fact that I made Peanut Butter Swiss Meringue Buttercream to share with you guys, and that today is National Peanut Butter Day serendipitous? Too funny that you had a little cupcake reunion yesterday, lol! My question is…can i ice the cake with this pb recipe…will it smooth well??? Don’t miss our full roundup of our popular cake and frosting recipes in our Recipes Section! 1 cup unsalted butter, room temperature; 1 heaping cup creamy peanut butter (I use JIF) 3 cups powdered sugar; 1/2 cup heavy cream; pinch of salt; Instructions. Thanks so much to all you who tuned into my Instagram LIVE yesterday! Peanut butter lovers, this recipe is for you! Gradually add the powdered sugar alternately with the milk. The addition of peanut butter powder to the base recipe for buttercream is not only a great way to tighten up a soft buttercream recipe, but also by using the powdered form of peanut butter you are leaving out a hefty portion of fat!. It’s all-natural and sweet, plus it contains many vitamins, minerals, antioxidants and healing properties. Peanut Butter: For the best texture, I strongly suggest a processed creamy peanut butter such as Jif or Skippy creamy. And that peanut butter buttercream frosting? The first is a scratch recipe, the second is a doctored mix. Melissa Diamond. Love you guys!!!!! TEN YEARS! I originally published this Peanut Butter Icing with my Banana Chocolate Chip Cake recipe. This tip comes from the original recipe from Cook’s Illustrated. The cake is 3 (six-inch round) layers of chocolate butter cake, filled and frosted with peanut butter Swiss meringue buttercream frosting. We’ll use honey as an alternative to processed sugars, such as powdered sugar. I don’t recommend using natural peanut butter (the kind that separates, you know the one that you usually need to stir before using). For the Peanut Butter Buttercream Frosting. Finally, if you are interested in learning even more cake decorating techniques, you should consider becoming a member of My Cake School! Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. All https://www.gretchensveganbakery.com/peanut-butter-buttercream Peanut Butter Swiss Meringue Buttercream. Good to know that I can use the heavy cream in lieu of the milk, this way I feel like I’m getting the most out of the ingredients. If you have a Peanut Butter Cup lover in your life, they are gonna really love this frosting! Quantity: This recipe is enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake, or a 2 layer cake. Hi everyone! 2 sticks (226g) unsalted butter, slightly softened, 1/4 cup (60g) milk plus 2 Tablespoon - use more if needed to reach the consistency you like. Give the piping bag a squeeze for 2-3 seconds, and you’re done! Hi Sandi, I haven’t tried frosting a cake with this frosting for a smooth finish, but I think that it should be fine! I hope to […] I had just planned on using the peanut butter that I use for everything else (Peter Pan creamy), so good to know that will work too. This past December marked my 10-year cake-iversary! Notify me of followup comments via e-mail. So many of you have made that recipe recently and told me that your favorite part was the peanut butter frosting!! I slathered this entire batch of frosting on a 9×13 pan of brownies. There are countless reasons to love this recipe. Peanut Butter: For the best texture, I strongly suggest a processed creamy peanut butter such as Jif or Skippy creamy. Add the peanut butter and beat together for 40 seconds or until fluffy and stiff. I will warn you that this frosting is HIGHLY addictive…and you may have to hide the bowl immediately after mixing up a batch. Sweet cupcakes with the salty taste of peanut butter is a perfect combination. Makes 12. Everyone really liked it. Preheat the oven to 350°F. ;0) xoxo, Hi I wondering why the cupcake is little dry ? Skip to the recipe It’s been a little while since I added to my cupcakes and icing collection so I thought it was about time I created another new flavour – Peanut Buttercream. It’s a luscious Swiss meringue buttercream with a delightful peanut butter flavor. Line a 12-cup muffin pan with paper cupcake liners. She took another finger tip off of the spatula and put it in her mouth, “Damn it! Both are very moist! Thank you! This Peanut Butter Buttercream Recipe is one of my all-time FAVORITE frosting recipes. All the flavour of peanut butter in a smooth buttercream – perfect for piping onto cupcakes, covering layer cakes, or filling biscuits and macarons. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. *One important thing to remember when choosing your Peanut Butter  for this recipe is that “natural” peanut butter doesn’t work as well. This peanut butter buttercream recipe also uses honey, which is like liquid gold. Hi Jean, Yes, you can use salted butter and skip adding any extra salt. Like I would have to start my diet all over again good. I saw it said store in the fridge but is it okay for a couple of days, at room temperature? Well, you could just eat that with a spoon… You won’t believe how simple it is to whip up! It’s just perfect and will make everyone’s eyes go wide when they try them. It contains so much peanut butter flavor, it's unreal. You guys rock…all day every day!!!!!! Hi all, Ami here! Members have full access to our entire collection of cake decorating video tutorials! thedomesticgoddesswannabe.com/.../peanut-butter-swiss-meringue-buttercre… Thank you so much for sharing recipes.Great blog!!! Haha! In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on … You can still use it if you must, the taste is still good, but the consistency isn’t nearly as smooth. allrecipes.co.uk/recipe/30815/peanut-butter-buttercream-frosting.aspx Also, if you love simple and creative cake decorating ideas, check out our Free Cake Tutorials Section! Will the cake need to be refrigerated using this filling or as frosting for cupcakes? Stack and frost cake layers with peanut butter buttercream. I asked you a question yesterday as well, and you got right back to me! Peanut Butter: Use a commercial brand peanut butter such Skippy or Jif. I made this for my son’s birthday with a chocolate cake and it was so good. 2. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. I do not recommend oily or natural style peanut butter for this recipe … EVERYONE loved the cupcakes! Our Peanut Butter Cup Buttercream Frosting has just the right amount of peanut butter and chocolate taste in one creamy buttercream frosting. Oh my gosh, its just so good! Peanut Butter and Chocolate Cake  is ALWAYS a crowd pleaser! I will absolutely start with 2 tablespoons and go from there. Add salt, peanut butter and vanilla. (This happened to me the first time I made a Swiss Meringue Buttercream.) This peanut butter buttercream is so delicious on chocolate cupcakes, brownies, birthday cake, or just about anything that you eat for dessert. I love this peanut butter buttercream frosting so much that I try to incorporate as much as possible– YUM! To inject this buttercream frosting into the cupcakes as a filling, simply load a disposable piping bag with peanut butter frosting, snip away the tip, and insert right into the center of the unfrosted cupcake (about halfway down). Thanks+ : ), Hi Terri! Mix on medium speed 4 to 5 minutes until smooth. Decorate the outside of the cake as desired. Also, would this be an equal amounts substitution or should I use slightly less/more cream than milk? Make sure to save these tried and true favorites! Learn more here. Notes. YUM. Ease: Super simple and easy. Thanks Melissa and BeBe!!! If you like peanut butter cups, then you'll love dark chocolate cupcakes, a decadent layer cake or even a sheet cake, topped with our delicious, creamy Peanut Butter Buttercream Frosting! The frosting should come together into a thick frosting. Do not choose one that says Natural or Reduced Fat. You will love the peanut buttery flavor, the light and fluffy consistency, and how easily it pipes! Okay, let’s get back to the star of our post. Like I would have to start my diet all over again good. I will be making/using this for all of my chocolate-peanut butter dessert combos. Hi Jenny, It is not necessary , but whenever possible it is a good idea to refrigerate this and other cakes that are going to be transported. Hi MBM, I think you will still need 3 Tablespoon when using heavy cream. It’s one of our favorites! I do not recommend oily or natural style peanut butter for this recipe because it could separate. I received phone calls from a few friends yesterday asking if I had extras. In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Peanut Butter Buttercream Frosting is ultra rich, thick, smooth, and creamy with tons of sweet nutty flavor that goes perfect on so many cakes or cupcakes! I made this frosting as a filling for cupcakes 2 days ago and I have got to tell you…IT IS AWESOME!! I don’t recommend using natural peanut butter (the kind that separates, you know the one that you usually need to stir before using). Place one cake layer on a cake stand. Smooth, creamy Peanut Butter Buttercream Frosting is the perfect way to top chocolate cake or cupcakes! Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. I made her some devil’s food chocolate cupcakes for Mother’s Day and topped with this peanut butter frosting and a simple semisweet chocolate chip topper. Yield: Enough to frost 2 dozen cupcakes or 1 2-layer 8-in round cake. Comment document.getElementById("comment").setAttribute( "id", "a483e89508fac840138ca1d8849a52ce" );document.getElementById("afd944a84c").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. Crumb coat and refrigerate for at least 10-15 minutes. 1/2 cup powdered erythritol ; 1/2 cup peanut butter ; 1/2 cup butter, softened ; 1-2 tbsp heavy cream, as needed ; 2 tsp vanilla extract ; pinch of salt (if your peanut butter is unsalted) Instructions For the Cupcakes. Case closed! You have the sweet and salty flavors from the peanut butter buttercream, and the rich decadence of the chocolate cake. That’s too good.”. I saw this recipe in an old newspaper clipping and decided to try it since I was craving peanut butter. I have excess heavy whipping cream from a chocolate ganache recipe that I need to use up, so I was thinking of substituting it for the milk in this recipe. Since that’s a pretty old cake recipe I knew I had to resurface this peanut butter buttercream so it could have its moment in the spotlight. It reminds me of mousse but a bit denser. THAT frosting is everything! Transfer the frosting to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. The best peanut butter frosting. This peanut butter frosting is perfectly peanut buttery, has a delightfully silky texture, and if you are a fan of the Viva Paper Towel Method of smoothing, it smooths exceptionally well. Peanut butter frosting goes really well with chocolate cupcakes n so is orangey frosting. I recommend peanut butter brands like JIF, Peter Pan, etc. Notes. Not sure how much frosting you’ll need? Replies to my comments (This happened to me the first time I made a Swiss Meringue Buttercream.) A white chocolate peanut butter ganache drip brings it over the top. If you have a Peanut Butter Cup lover in … The peanut butter frosting is a lighter consistency than straight peanut butter, so you can easily get carried away with sampling. We have used Jif and Peter Pan Creamy brands. Pro Tip: If you are icing a cake and there is too many air bubbles. Smooth, creamy Peanut Butter Buttercream Frosting is the perfect way to top chocolate cake or cupcakes! Time has flown by! Make sure you are using the right type of peanut butter. Prepare the Peanut Butter Buttercream: Beat peanut butter, 1/4 cup butter, 3 tablespoons cream cheese, 1/4 teaspoon vanilla, and 1/8 teaspoon salt in a medium bowl at medium … The perfect peanut butter frosting! It was a BIG at work on the brownies I made; they are going to enjoy the frosting on a chocolate cake tomorrow. Thanks! While I’ve used peanut butter buttercream on a lot of my cakes, I’ve never really shared my go to recipe! Texture: Ultra rich, smooth, and creamy but thick enough to frost on a cake. Quantity: This recipe is enough to frost 12-16 cupcakes, one 9×9 inch cake, or one 9×13 quarter sheet cake with a thin layer of frosting. All rights reserved | Terms and Conditions | Privacy Policy, Looking for the BEST chocolate cake or cupcake recipe? This past December marked my 10-year cake-iversary! Even my daughter who usually doesn’t like frosting. For me, it’s a three-way tie between Chocolate & Peanut Butter, Chocolate & Mint, and Chocolate & Coconut. Our Peanut Butter Cup Buttercream Frosting has just the right amount of peanut butter and chocolate taste in one creamy buttercream frosting. Peanut Butter Cake with Chocolate Buttercream – moist and rich peanut butter cake layers with a silky, decadent chocolate buttercream. Banana cupcakes with Peanut butter buttercream. If you opted for natural peanut butter instead of creamy peanut butter, you likely ended up with oily frosting. This amazing peanut butter buttercream frosting tastes amazing and is SO easy to make! If you make this recipe, be sure to snap a picture and share it on. My family loves it!! Strawberry Cake layered with Peanut Butter Swiss Meringue Buttercream and Homemade Strawberry Compote. It reminds me of mousse but a bit denser. The Cake That Started It All. I know that I always do. Then place all the ingredients in a mixing bowl. Every time I make a cake I always feel like I should make different frosting but then I don’t know which one. I don’t know why need help please thank you, Hi Lori- What chocolate cake recipe are you using? The honey we’ll use in this recipe is creamed or spun honey. i would live to try this soon!! I love to write about all things sweet, carb-y, and homemade. I should have known you would provide the best one! ), our Scratch Chocolate Cupcake recipe, Homemade Devil’s Food Cake Recipe , our Scratch Chocolate Sour Cream Cake, as well as our doctored cake mix recipes for Chocolate Sour Cream Cake and Chocolate (Doctored) Cake. Or banana cake or banana bread. I finally shared some of my recipes with you, as well as do my best to answer any and all of your cake-related questions. Really, you’re just minutes away from this deliciousness!! Peanut butter lovers, this recipe is for you! We’d love to have you! in the process. Peanut Butter Buttercream. What is creamed honey? Ingredients. It turned out smooth and fluffy and DELICIOUS! You can click here to Subscribe without commenting. Looking for the BEST chocolate cake or cupcake recipe? I have been looking for a good recipe for peanut butter buttercream icing. https://www.mycakeschool.com/recipes/classic-chocolate-cakescratch-recipe/, https://www.mycakeschool.com/recipes/chocolate-cake/, click here to Subscribe without commenting.

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