Peanut butter frosting starts with butter, but I don’t add the powdered sugar as soon as the butter reaches the bowl. I give the butter time on its own first.
I beat it until it becomes light and fluffy, then start adding the powdered sugar one cup at a time. That first step sets up the creamy texture I want before peanut butter or heavy cream enters the frosting.
Butter Gets Whipped First
Start with softened butter and beat it until it looks light and creamy.
I don’t rush this stage by adding the sugar while the butter is still dense. Whipping the butter first changes its texture before the heavier ingredients go in.
Once it reaches that fluffy stage, I move on to the powdered sugar.
Powdered Sugar Goes in One Cup at a Time
Add powdered sugar in stages rather than dumping it all into the bowl.
- I Pour Melted Caramel Over Half the Peanut Butter Dough Before Adding the Rest
- She Creams Butter and Sugar for 7 Minutes Before Making These Old-Fashioned Tea Cakes
I beat in one cup, let it combine with the butter, then add more. This also gives me a chance to taste the frosting as I work.
The amount of sugar can be adjusted depending on how sweet I want the finished buttercream.
I Use Regular Peanut Butter, Not Natural
Creamy peanut butter goes in after the butter and sugar.
For this frosting, I use regular full-fat peanut butter rather than natural-style peanut butter. Natural peanut butter has oil that can separate, which can keep the frosting from holding the smooth texture I want.
Regular creamy peanut butter gives the buttercream a more stable base.
Heavy Cream Goes in a Little at a Time
Heavy cream controls the final consistency.
Add a small amount, beat the frosting, then check the texture before adding more. If I’m spreading the frosting with a knife or offset spatula, I can leave it softer.
For piping, I keep it thicker so it can hold its shape.
Reese’s Cups Have to Be Chopped Fine
Chopped mini Reese’s Cups can go into the finished peanut butter frosting.
If I’m piping it onto chocolate cupcakes, I make sure the candy is chopped into small pieces. Larger chunks can get caught inside the piping tip and stop the frosting from coming through.
Regular-size Reese’s Cups can work too, as long as they’re cut fine enough.
The peanut butter may give this frosting its main flavor, but butter gets my attention first. I beat it until it’s light and fluffy before adding a single cup of powdered sugar, then build the rest of the frosting from there.
Do you whip butter on its own before adding powdered sugar to frosting?
Leave a Reply