Peanut butter buttercream

[Michael M]

Though I don't dislike the peanut, I'm much more into hazelnuts, pecans and almonds. But a friend of mine loves them. I once created a banana cake (recipe from here) with caramel hazelnut buttercream; she loved it. But she loves peanuts more. I could add some to a chocolate ganache, I'm sure, but I'd like to make a chocolate-free dessert.

I'm thinking peanut brittle whizzed in the fp, then added to buttercream. I'm wondering if creamy pb with whipped cream and something (gelatin) as a stabilizer? Or add straight pb to my (french) buttercream? Any ideas? I like the idea of using the creamy texture of pb somehow!

[gfron1]

There's a ton of buttercream topics linked in the Pastry & Baking Index HERE. You might find a peanut one in the main topic while you wait for replies here.

[Kim Shook]

Though I don't dislike the peanut, I'm much more into hazelnuts, pecans and almonds.  But a friend of mine loves them.  I once created a banana cake (recipe from here) with caramel hazelnut buttercream; she loved it.  But she loves peanuts more.  I could add some to a chocolate ganache, I'm sure, but I'd like to make a chocolate-free dessert.

I'm thinking peanut brittle whizzed in the fp, then added to buttercream.  I'm wondering if creamy pb with whipped cream and something (gelatin) as a stabilizer?  Or add straight pb to my (french) buttercream?  Any ideas?  I like the idea of using the creamy texture of pb somehow!

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Michael - the icing in this recipe is a PB buttercream. Really good!

[tsquare]

Oh my, I just had a peanut butter and jelly (strawberry, I think) cupcake on Thursday from a local cafe - no candy on top, but the peanut butter butter cream was wonderful. Thanks for the recipe!

[CanadianBakin']

Here's the ingredients for CI's Peanut butter Buttercream:

8 tablespoons unsalted butter , softened

1/2 cup smooth peanut butter (don't use old-fashioned or natural brand)

3/4 cups confectioners' sugar

Pinch table salt

1/2 teaspoon vanilla extract

1 tablespoon heavy cream

I could just eat it with a spoon but as you can see the fat content is over the top. Apparently this makes enough for 12 cupcakes or about 1-1/2 cups.

[pastrygirl]

I bet you could add peanut butter to your favorite french buttercream recipe, maybe as a replacement for some of the butter in the recipe. If you can add chocolate or lemon curd, why not peanut butter?

[theabroma]

But, if you continue to whizz the pbrit in the fp, the friction should melt it down and you will have pralin paste ... well, peanut paste. When I make hazelnut buttercream, I use pralin paste in the buttercream ... couldn't you do the same with the peanut paste?

Theabrom

[JeanneCake]

I use some regular, creamy PB (usually Jif, it's the brand we usually have around), softened in the microwave for a few seconds and added to my Italian Meringue Buttercream. It always gets rave reviews, and would be excellent with a banana cake .... but most often the request is for chocolate cake with the PB buttercream filling. I don't make any changes to the Italian Meringue buttercream (no replacing the butter or sugar).

[Michael M]

Thanks for your responses. I was hoping someone had already tried adding pb to a French, Swiss or Italian bc. That looks like my best bet!

[gfron1]

Kim did one HERE but its not the style you're looking for.

Renka did one HERE but didn't list a recipe - might be worth a PM.

HERE'S a topic on PB mousse as a cake filling which might help.

[sugarseattle]

i love peanut butter mousse! OMG