One of the easiest and most stable forms of buttercream is Peanut Butter Buttercream.
The addition of peanut butter powder to the base recipe for buttercream is not only a great way to tighten up a soft buttercream recipe, but also by using the powdered form of peanut butter you are leaving out a hefty portion of fat!
We know buttercream is already pure fat & sugar so why add more?
If you can get your hands on some peanut butter powder, it is a life changer!
If you can’t get it though, regular creamy peanut butter added to the base recipe if a buttercream is the original way to go!
Peanut Butter Buttercream
I am super lazy & almost always make theAmerican Style Buttercream recipe, but I have applied this peanut butter method to all the other recipes.
The Swiss Buttercreamis softer by nature and will do much better with teh peanut butter POWDER added to it for more stability.
The Swiss Buttercreamis softer by nature and will do much better with teh peanut butter POWDER added to it for more stability.
Serves: 6 cups
Ingredients
- 1 Recipe Buttercream of Your Choice
- ½ cup Peanut Butter Powder *or more to your taste
- OR 1 cup creamy peanut butter
Instructions
- Mix the buttercream recipe of your choice by following the instructions on that respective blog post.
- Add the peanut butter powder *or creamy peanut butter at the last stage of mixing
Notes
Store peanut butter buttercream at room temperature for up to 4 days, for longer storage keep refrigerated for up to 3 weeks.
Or freeze for up to 2 months
CLICK HERE FOR HOW TO RE-WHIP BUTTERCREAM FOR USE
Or freeze for up to 2 months
CLICK HERE FOR HOW TO RE-WHIP BUTTERCREAM FOR USE
Much gratitude to you for making all these great recipes available on your website as well as my deepest respect for your courage to abandon your traditional training using animal-based products in your baking and making the challenging transition to vegan baking!! Okay, here’s my question: Do you think that half cup of peanut butter powder would work okay in an ermine frosting? I just bought peanut butter powder for the first time, and I’m making your peanut butter chocolate cake for a peanut butter & chocolate-loving vegan friend. Much love to you and all your work in educating people about why you decided you could no longer bake with animal products. You’ve got a lot of heart and a lot of courage!
Hi Louisa! Thank you so much! Yes I do think the PB powder is a great idea, as a matter of fact any powder flavor (freeze dried fruit for example) is the best addition to a buttercream recipe since it is already a fragile emulsion that can break easily by adding liquid flavorings, so the powdered forms will not only intensify the flavor the most, but also stabilize by adding another ingredient to balance that moisture!! So yes yes yes!