Sunday, November 23, 2014

Peanut Butter Buttercream

I always like trying new versions of old favorites and this recipe is a great version of a PB buttercream.
I used it to top the chocolate stout cupcakes from this recipe.

yield: ~24 cupcakes worth of buttercream

1C salted butter, room temperature
1C creamy peanut butter
3C powdered sugar
½C heavy cream

  1. In the bowl of your stand mixer, cream together butter and peanut butter on medium speed for 2-3 minutes.
  2. Lower the speed to low and slowly add powdered sugar.
  3. Scrape the sides of the bowl.
  4. Pour in heavy cream, and beat on low until smooth.
  5. Scrape the sides of the bowl again.
  6. Beat on high for 5 minutes, until buttercream has become light and fluffy.
  7. Frost cooled cupcakes or cake.
  8. Enjoy!

No comments:

Post a Comment