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Peanut Butter Buttercream?

post #1 of 19
Thread Starter 
Hello,
Just wondering what peanut butter buttercream tastes like, I'm thinking of using it but I dont know how to make it or anything, I could Imagine it to be pretty bitter, does anyone have a nice sweet recipe they could share please? icon_smile.gif thanks!
post #2 of 19

I just added peanut butter to my usual buttercream recipe.  It is very tasty.

post #3 of 19

I did the same thing.  I beat the butter and peanut butter together and then added the powdered sugar until it was the right consistency.  Then a bit of vanilla.  Tastes like peanut butter fudge!

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post #4 of 19
Thread Starter 
Yummyyyy!!! What type of cupcake would go nice with it though? Just a plain sponge and let the peanut buttercream do the work?
It sounds like a lovely idea, is it possible to pipe though? Also is it smooth peanut butter or crunchy people tend to use? icon_smile.gif
post #5 of 19

I have a separate recipe from my normal buttercream for my peanut butter one.  I use only smooth peanut butter. Mine uses milk, and when I use water it's not as creamy and good.  But mine tastes like peanut butter fudge! I put mine on chocolate cakes/cupcakes mainly, but you can put it on yellow, white, etc.  Most people just like the peanut butter/chocolate combo.
 

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post #6 of 19
Thread Starter 
Quote:
Originally Posted by CakeRae80 View Post

I have a separate recipe from my normal buttercream for my peanut butter one.  I use only smooth peanut butter. Mine uses milk, and when I use water it's not as creamy and good.  But mine tastes like peanut butter fudge! I put mine on chocolate cakes/cupcakes mainly, but you can put it on yellow, white, etc.  Most people just like the peanut butter/chocolate combo.

 
When you mention mill, I've only used butter cream once as I'm new to this - I use 4oz butter, 8oz icing sugar and 3tsps of milk, would I have to change anything to incorporate the peanut butter, I'm fascinated with this icon_smile.gif
post #7 of 19
Thread Starter 
Milk * hate my tablet for that, its on predictive haha
post #8 of 19

I make smbc, and when i finish it, i then add creamy peanut butter to taste. DELICIOUS!!!!!

post #9 of 19
Quote:
Originally Posted by SugarShannon View Post


When you mention mill, I've only used butter cream once as I'm new to this - I use 4oz butter, 8oz icing sugar and 3tsps of milk, would I have to change anything to incorporate the peanut butter, I'm fascinated with this icon_smile.gif


This is the recipe that I use, I think it might have been a Wilton that I got a long time ago:

 

  • 1/3 cup solid vegetable shortening
  • 1/3 cup butter
  • 3/4 cup peanut butter
  • 1 teaspoon pure vanilla extract
  • 4 cups (approx. 1 lb.) confectioners' sugar, sifted
  • 4-6 tablespoons milk
 
You just mix everything together.  When I use it under my rolled marshmallow fondant, and they say not to refrigerate that, I use water in the buttercream so it can sit out.  Also, If I know the cake will be sitting out for a while, I will put the water in.  I just made this last night and I used Skippy PB for the first time, and it was really creamy with it.  So maybe it was the peanut butter the last time that wasn't that great...Hope this helps

Don't be afraid of cake, make cake be afraid of what you will turn it into!

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Don't be afraid of cake, make cake be afraid of what you will turn it into!

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post #10 of 19
Thread Starter 
Quote:
Originally Posted by CakeRae80 View Post


This is the recipe that I use, I think it might have been a Wilton that I got a long time ago:

  • 1/3 cup solid vegetable shortening

  • 1/3 cup butter

  • 3/4 cup peanut butter
  • 1 teaspoon pure vanilla extract
  • 4 cups (approx. 1 lb.) confectioners' sugar, sifted

  • 4-6 tablespoons milk
 
You just mix everything together.  When I use it under my rolled marshmallow fondant, and they say not to refrigerate that, I use water in the buttercream so it can sit out.  Also, If I know the cake will be sitting out for a while, I will put the water in.  I just made this last night and I used Skippy PB for the first time, and it was really creamy with it.  So maybe it was the peanut butter the last time that wasn't that great...Hope this helps
Thank you for this, when you say half a cup , what's the alternative measurements as I don't tend to use measuring cups. Might sound like a silly question but im a beginner, thank you icon_smile.gif
post #11 of 19

You use a scale then?  Just look up metric baking conversion and all kinds of charts come up.

post #12 of 19
Thread Starter 
Quote:
Originally Posted by denetteb View Post

You use a scale then?  Just look up metric baking conversion and all kinds of charts come up.
Thank you I'll do that now, I didn't even know such a thing existed! icon_smile.gif
post #13 of 19

Just noticed your location, if you are going to be hanging out on CC or any other baking forums a conversion chart will be your new best friend.

post #14 of 19

Theres a recipe in the recipe section called "Peanut Butter Dream" that I use.

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Debbie - US Army (Retired) --aka "The Cake Sarge"

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post #15 of 19
Quote:
Originally Posted by SugarShannon View Post


Thank you for this, when you say half a cup , what's the alternative measurements as I don't tend to use measuring cups. Might sound like a silly question but im a beginner, thank you icon_smile.gif


You can buy measuring cups in any shop that sells baking stuff these days.  You can also get them in Tesco, Sainsbury's, Asda, etc.... 

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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