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Peanut butter frosting as a pastry and baked good accompaniment is a unique addition. Frosting made with peanut butter provides a twist on traditional buttercream frosting that is an ideal companion to chocolate baked goods as well as a variety of other flavor combinations. Due to its natural creamy texture, peanut butter not only provides flavor, but is well-suited as an ingredient for frosting.
Peanut butter frosting can be made by adding peanut butter to most any buttercream frosting recipe. In most recipes it will be necessary to reduce the amount of fats and oils from other ingredients such as butter or shortening to allow for the addition of peanut butter. For beginning confectioners, a recipe specific to peanut butter frosting may be preferred over trying to sort out the proper amounts of each ingredient.
A typical recipe for peanut butter frosting includes a combination of butter, creamy peanut butter, confectioner’s sugar, milk, and vanilla extract. The consistency of the frosting will be affected by how much confectioner’s sugar and liquid is added. Decorator’s frosting, which is of a stiffer consistency than base frosting, is used for techniques such as cake borders, flowers, and petals, and requires more sugar. Stiff frosting can be thinned with the addition of small amounts of milk until a thinner, more spreadable consistency is achieved. It should be noted that because of the natural color of peanut butter, food coloring will not be as true to color as a pure white frosting base.
Using peanut butter frosting for chocolate cake, cupcakes and even cookies is a baked good simulation of the famous peanut butter cup. Peanut butter frosting can also be used on cheesecakes, sponge cakes and dessert bars. Chocolate and peanut butter in most any combination is the leading flavor duo, but other flavors that compliment peanut butter and make for a nice sweet flavor include banana and cream cheese.
While there are a handful of prepared peanut butter frostings, the best bet is to make it from scratch. This allows for a consistency more suitable for a variety of frosting techniques and also allows for more flavor control. Search for peanut butter frosting recipes and note that while any brand can be used, creamy peanut butter, not crunchy, is the best choice. Avoid peanut butter frosting in situations where peanut allergies are a concern. If this is the case, opt for almond butter or leave out the nut flavoring all together to be safe.
@Scrbblchick -- There is a cooked version of peanut butter frosting out there. You start out with sugar, butter, shortening and milk and cook it until it boils, let it boil for a minute, then take it off the heat and beat in the peanut butter and vanilla and a pinch of salt.
This is a little more labor intensive, but the result is more of the cooked caramel, peanut butter flavored frosting you remember from being a kid. It's almost like peanut butter fudge. It's incredible on a dark chocolate cake. Kind of like a peanut butter cup in cake form. Gosh, but it's good! But you do need a good pot that conducts heat well and you probably shouldn't do it during hot weather. I've never had a cooked frosting do well in warm weather. Go figure.
Peanut butter frosting is about as close to goof proof as any frosting is. You start out with butter, peanut butter, milk and confectioner's sugar and start mixing. Add vanilla and test for consistency. If it's too thin, add more sugar. If it's too thick, add more milk by the teaspoon.
If it's not peanutty enough, add another couple of tablespoons of peanut butter. Since it's not a cooked frosting, it's nearly impossible to ruin. There's always a solution for the problem, which usually is either the frosting is too thick or too thin. Make sure you have plenty of confectioner's sugar around, though. If it's really thin, you're going to need a fair amount of sugar to fix the problem.
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