AHello, 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? :-) thanks!
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!
AYummyyyy!!! 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? :-)
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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Original message sent by CakeRae80
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.
AMilk * hate my tablet for that, its on predictive haha
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
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
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Original message sent by CakeRae80
This is the recipe that I use, I think it might have been a Wilton that I got a long time ago:
[LIST] [*] 1/3 cup solid vegetable shortening
[*] 1/3 cup butter
[*] 3/4 cup peanut butter
[*] [URL=http://www.wilton.com/store/site/product.cfm?sku=604-2270]1 teaspoon pure vanilla extract[/URL] [*] 4 cups (approx. 1 lb.) confectioners' sugar, sifted [*] 4-6 tablespoons milk
[/LIST] 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
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Original message sent by denetteb
You use a scale then? Just look up metric baking conversion and all kinds of charts come up.
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
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....
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Original message sent by Relznik
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....
I too have added peanut butter to buttercream. That works well. I recently used this as a filling in my son's graduation cake. I used the double chocolate cake from Epicurious with this peanut butter frosting as filling and white buttercream. It's very rich but good, perfect when you're cutting thin slices.
http://allrecipes.com/Recipe/Fluffy-Peanut-Butter-Frosting/Detail.aspx
This recipe is so awesome. I use it as a filling for chocolate cakes and chop up Reese's cups and add them to the filling.
http://cakecentral.com/recipe/peanut-butter-dream-buttercream
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