Does anyone have a recipe for this? Can I add pbutter to my normal crusting recipe and still have it crust?
I do all the time and mine still crusts. Just to be sure though, you can reduce the amount of fat called for in your regular buttercream to make up for the fat found in the peanut butter. Crusting is based on the fat to sugar ratio.
I thought I could..thanks!!
Once upon a time I found a Peanut Butter syrup with the other ice cream toppings at Kroger and added it to BC....man oh man was it delicious and it still crusted. I didn't change anything in my recipe and it still worked but maybe because this was more of a liquid....I'm not sure.
I found it at the Kroger on Richmond rd(the one being remodeled).....haven't seen it at the others but I haven't really been looking either.