Wednesday, August 25, 2010

Peanut Butter Frosting ...

To continue with frosting recipes, here it is at last the infamous Peanut Butter Buttercream.

This frosting I started making for chocolate cupcakes and it has been a hit ever since. It was also the frosting that I used to fill the bottom layer of the wedding cake.

There are actually two different versions of this frosting. One version uses heavy cream and thusly needs to be refrigerated for storage. The other version is more of a traditional buttercream and you don't have to worry about it being left out on a table if you are having a party and it is warm outside.

Traditional Buttercream Type of frosting -
This tends to be a bit heavier of a frosting.

- 1 stick butter (room temperature)
- 3/4 C of creamy peanut butter (room temperature - I use Skippy)
- 1 t vanilla
- 3 C powdered sugar (sifted if you are worried about lumps)
- splash of milk
- pinch of salt

In the bowl of your stand mixer with your whisk attachment, cream together the butter and peanut butter. Add the vanilla and one cup of powdered sugar and a pinch of salt. Add the powdered sugar one cup at a time add a splash of milk to help the frosting come together. Once you have added all the powdered sugar mix the frosting on medium speed for 1-2 minutes.

If you need a thinner frosting for piping or a crumb coat you can add more milk or water to reach the consistency that you need.

1 comment:

Copyright © Art and Cupcakes
Blogger Theme by BloggerThemes | Theme designed by Jakothan Sponsored by Internet Entrepreneur