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Help to 're-use' disaster PB frosting?

post #1 of 4
9/6/12 at 4:00pm
Thread Starter 
Hi everyone - so I've made peanut butter frosting many times and never had a problem. Well, last night I had the bright idea of trying this different natural peanut butter and it did not turn out as planned haha. It's just PB, icing sugar, butter, vanilla, and a little milk, but I think the PB was a bit too runny (and maybe oily) so it's this kind of thick, viscous, gloopy 'icing'. It doesn't taste bad, but it's just not really great for putting on a cupcake.

So - I'd rather not throw out the whole bowl of it and was trying to think how I could use it in another recipe. The only thing I've come up with thus far is trying to swirl it into a batch of brownies. Anyone else have any ideas?? I'm open to any kind of recipe - doesn't just have to be cakes/cupcakes icon_smile.gif
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post #2 of 4
9/6/12 at 4:58pm
Most peanut butter has a significant amount of sugar present--all natural PB will not. (sorry I have this bad habit of reading labels...)

So add more powdered sugar to this gloppy batch, until you get the right consistency. Chill the icing a bit and re-mix it to get it to pipe easily.
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post #3 of 4
9/6/12 at 5:30pm
Thread Starter 
Quote:
Originally Posted by BakingIrene

Most peanut butter has a significant amount of sugar present--all natural PB will not. (sorry I have this bad habit of reading labels...)

So add more powdered sugar to this gloppy batch, until you get the right consistency. Chill the icing a bit and re-mix it to get it to pipe easily.



Hmm... I totally get what you're saying - makes sense. I've used natural PB in the US though and it was fine how I usually make it (in Australia now). I did add quite a bit of powdered sugar and then it kind of goes from the gloppy batch to just like 'dough-like' with adding more sugar. Then, if I add a bit of liquid to balance it out, it goes back to gloppy haha. So that's why I was thinking perhaps to just repurpose it into another recipe...
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post #4 of 4
9/6/12 at 11:32pm
You can use it as a cake filling maybe? By itself or folded into whipped cream (or whipped cream + pudding powder).
www.superstarpastrydesign.com
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