Peanut Butter Buttercream

Peanut Butter Buttercream

Yesterday was my husband’s birthday and despite all of my planning and effort to make the day special, it all fell apart. Breakfast was a disaster, his birthday cake literally crumbled while I frosted it, and not only was dinner not ready when he got home, but he caught me in the act of hanging streamers and balloons. I may or may not have childishly slammed a door and cried into my pillow.

I don’t know why I tried a new chocolate cake recipe, I already have one that I know and love. I could tell almost immediately that it was going to be a dud structurally, but still I hoped that I could salvage it with a little time in the fridge and a heavy-handed coating of peanut butter buttercream.

Peanut butter buttercream, where have you been all my life??
Peanut Butter Buttercream

Nope. No such luck, and I was left with a messy pile of cake and frosting. A delicious mess, to be sure, but not the birthday cake I was hoping for. Nobody bursts into song over, or blows out candles tucked into a plateful of crumbs.

Peanut Butter Buttercream

I debated whether or not to even tell you about this, but in end I thought you deserve to know about this peanut butter buttercream. Because it is amazing. It’s butter, cream cheese, powdered sugar, and creamy peanut butter, and when it all comes together magical things happen.

It’s so magical that I’ve almost forgotten that I baked a cake that completely fell apart. I better go eat the rest of it to hide the evidence.

The importance of sifting powdered sugar

In my tutorial on How to Build a Layer Cake, I share several ways to give your cake that professional look. One sure bet to give yourself away as an amateur cake baker is lumpy frosting. To avoid visible clumps of powdered sugar, simply sift the powdered sugar with a sifter or mesh strainer before adding it to your recipe.

Peanut Butter Buttercream

 

Peanut Butter Buttercream

Yield: Approximately 5 cups

Peanut Butter Buttercream

A rich and creamy peanut butter frosting, perfect for icing cakes, cupcakes and cookies.

Ingredients

  • 10 ounces (295 grams) cream cheese, at room temperature
  • 1/2 cup (115 grams) unsalted butter, at room temperature
  • 5 cups (500 grams) powdered sugar, sifted
  • 2/3 cup (200 grams) creamy peanut butter

Instructions

  1. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat the cream cheese and butter together until smooth. With the mixture on low, slowly add the powdered sugar until incorporated. Mix in the peanut butter.
  2. Use immediately or store in an airtight container in the fridge to later use.

Note: For best results, do not use a natural peanut butter as the oil can separate out. I used Jif.

http://www.completelydelicious.com/peanut-butter-buttercream-an-epic-cake-failure/