I have an order for chocolate cupcakes this weekend -1/2 with vanilla frosting, 1/2 with peanut butter frosting. I use SMBC, and thought I would pipe the vanilla first, then add peanut butter to the SMBC. Will this make it too soft from all the oils in PB? It's for an outdoor picnic/reunion, so I'm concerned about a runny texture, but hate the grittiness of 10X. Has anyone tried this? I often refer the the Cake Bible, but no PB to be found! HELP!!
I would think that you could add a peanut butter extract or syrup. I know that I have seen a pb ice cream topping at WalMart (don't ask what brand tho, it's been a long day 
). I am not sure what kind of consistency you would end up with with the syrup tho. HTH.
Good luck!
I guess I just want to see how much SMBC to make tonight -2X the amount or 1X for just the vanilla. I found on google a SMBC that has variations at the bottom including the peanut butter, but it's got 2X the amount of butter as mine for the same amount of sugar and egg whites 
It says to add the pb at the end with the vanilla. Here's the recipe:
4 egg whites
1 cup sugar (brown sugar for the pb version)
1/2 tsp salt
1/4 tsp cr of tartar
1 lb butter!!
1 tsp vanilla
1/4 cup pb
What do you guys think? Do you use this much butter? 1/4 cup pb doesn't sound like that much for good pb flavor, does it?
I would think that you could add a peanut butter extract or syrup. I know that I have seen a pb ice cream topping at WalMart (don't ask what brand tho, it's been a long day
). I am not sure what kind of consistency you would end up with with the syrup tho. HTH. Good luck!
It's rainy, gloomy, and getting dark, so not real excited to do another errand
I also bought a Sam's club size pb for this, so I'd like to be able to use it. I might try it, otherwise
my basic recipe is:
5 eggs
1 1/4 c. sugar (alway 1/4 cup sugar per egg)
1lb unsalted butter
pinch of salt
3 tbs vanilla
so i have no problems with that amount of butter
my all-time favorite smbc variation is with brown sugar and i think that would be fabulous with peanut butter.
1/4 cup plus 2tbs flavoring is the maximum amount of flavoring this recipe can absorb...but i am not sure if peanut butter would have to stay to this limit since it is not very liquid.
diane
I use:
8 egg whites
2 cups sugar
1 lb butter
vanilla to taste (I don't add artificial flavorings/extracts for other flavors)
and/or whatever other additions (fruit purees, chocolate, citrus curd, etc.)
I upped my sugar several months ago from 1 1/2cups. SMBC is new to my area, so a sweeter frosting appeals more, and I think cuts down on the "tastes like straight butter" flavor opinion of some.
I like the idea of subbing the brown sugar for the white. I'll try that and just add some pb bit by bit after 1/4 cup. It's such a popular flavor, at least in my area. I'm surprised I can't find much info on making it
I've used PB before.. I usually gently warm it so that it's thinner and mixes more easily into the S/IMBC.
I've used PB before.. I usually gently warm it so that it's thinner and mixes more easily into the S/IMBC.
Do you remember how much you used? ...to 8 egg whites and 1 lb of butter?
No, I don't.. I just flavor it to taste... I'd scoop the pb into a microwaveable bowl- microwave until slightly warm/more fluid and then mix in to taste. I remember using whole jars of peanut butter, but I was making it using 25 pounds of butter at a time!
WHOA! My little 5qt is jealous! I definitely have enough pb then, since I bought the Sam's club size of Jif I'll try it bit by bit. So it doesn't get too soft to pipe, from all the oil in the PB?
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