Desert First- Peanut Butter Buttercream Frosting – {Recipe}

Ever since I learned the magic that is a TRUE Buttercream frosting, I was hooked.  As I previously mentioned, I’m totally anti-powdered sugar in frostings.  Oh sure, powdered sugar has some lovely uses – especially in baked goods but as a frosting?  No.  Just No. 

After making my delectable Caramel Buttercream though, I began to wonder what other magical flavors could I concoct? I tried Strawberry… that was a fail.  Too much water from the strawberries in my attempt for it to form properly… I salvaged it somewhat with additional butter, but it wasn’t quite “strawberry” enough…. but then I read this article on Cream Cheese Buttercream and the hamster wheel started turning… If the problem with most cream cheese frostings is too much moisture and not enough fat to pull together and pipe well, similar to my disastrous strawberry attempt, what if you replaced fat with fat…

Magic.  Magic happens.

Peanut Butter Buttercream recipe

…and thus was born Peanut Butter Buttercream in my kitchen.  Which is awesome since most peanut butter frosting recipes I had come across are the powdered sugar variety… 

And of COURSE Mini was happy to taste test… and Giant was in love with the result…. and well, we just don’t have any leftovers.  This frosting would be perfect on a cake… or brownies… or as a Macaron filling… or a spoon… whatever – no judgement.

It’s not as scary now that I have Caramel Buttercream under my belt and there will never again be another way to make delectable frosting in my world.

Peanut Butter Buttercream
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Ingredients
  1. 1⁄2 cup water
  2. 2 1⁄4 cups white sugar (not confectioners sugar)
  3. 12 egg whites
  4. 3 sticks unsalted butter
  5. 1 1/2 C creamy peanut butter
  6. 1 teaspoon vanilla
Instructions
  1. Separate egg whites from yolks.
  2. Whip egg whites until stiff peaks form.
  3. Bring sugar and water to a boil without stirring.
  4. Boil for seven minutes over medium heat. - Not long enough to turn it into a caramel.
  5. Pour sugar mixture slowly into egg whites. Beat until bowl is cool to the touch - ten minutes or so.
  6. Add the butter and peanut butter slowly - a few tablespoons at a time and mix well between additions.
  7. At this point, it WILL look soupy. Hang in there. Keep going.
  8. Add vanilla when butter is mixed in well.
  9. Beat until light and fluffy. It may look a little curdled, but keep beating, and it work out.
Notes
  1. **This frosting CAN be made ahead of time and refrigerated or frozen. To use, bring to room temperature and beat it again to restore the fluffiness.
  2. **As with any meringue, humidity matters... your egg whites may not whip right on a humid day.
  3. **I don't recommend crunchy style peanut butter here. It throws off the fat balance and smoothness but with a food processor, you can make your crunchy smooth.
Slightly Off Kilter http://slightly-off-kilter.com/

The possibilities here are truly endless for a peanut butter lover like me. Now if only my macarons turned out right… but that’s my next challenge… as soon as it stops raining…

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