Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
In cookbooks I have, it's primarily used in sauces and in baking. Handy because it can easily be mixed into either wet or dry ingredients in a way that peanut butter can't be.
Edited to add that if you search the forums for "Peanut Butter Powder" you'll find a topic in the baking and pastry area with a few posts, Peanut Butter Powder and other posts by members using it in different ways, like @mgaretz in ice creams or frozen desserts and quite a few using it in candymaking.
In cookbooks I have, it's primarily used in sauces and in baking. Handy because it can easily be mixed into either wet or dry ingredients in a way that peanut butter can't be.
By Shel_B,
By gfron1,
