How Do I Make Peanut Butter Smbc?

Decorating By kathik Updated 8 Apr 2012 , 9:22pm by TheSweetTreat

kathik Posted 25 Jan 2012 , 6:59pm
post #1 of 10

Is this even possible? Or is the peanut butter too oily? My family no longer cares for powdered sugar icing, which is fine,but I really want to make hubby his chocolate cake with peanut butter icing cake for his b-day this year.

Any help or ideas would be greatly appreciated!

Kathi

9 replies
AZCouture Posted 25 Jan 2012 , 7:04pm
post #2 of 10

Make SMBC. Stir peanut butter in to SMBC. Done. It's really that easy. I make it for a filling all the time.

kathik Posted 25 Jan 2012 , 7:18pm
post #3 of 10

Thanks!!!

Kathi

AnitaK Posted 29 Jan 2012 , 2:14am
post #4 of 10
Quote:
Originally Posted by AZCouture

Make SMBC. Stir peanut butter in to SMBC. Done. It's really that easy. I make it for a filling all the time.


I know its per individual taste but how much peanut butter do you add?

KoryAK Posted 29 Jan 2012 , 8:11am
post #5 of 10

Enough. icon_smile.gif




sorry, yes it's just personal taste. If I had to guess from my couch at nearly midnight.... 1/10 by volume?

Limpy Posted 29 Jan 2012 , 10:04am
post #6 of 10

When I make the SMBC recipe, when adding something such as melted chocolate,lemon curd etc. I always add 1/3 cup. This always works & gives the right flavour. Of course if you are a real PB fanatic,you could add more to taste.

Gingerbread_from_Germany Posted 29 Jan 2012 , 10:53am
post #7 of 10

Hello,
instead of using peanut butter, why don't you go one better and add the actual peanuts? You can completely grind them down (like when making homemade peanut butter ) or you can leave them a bit crunchy. I bet that is going to taste a whole lot better than just adding something out of a jar in this case. You can also add a bit of butter (or the spread of your choice ) to make it more buttery, if you are not happy with just the peanuts.
I am British, but I've been living in Germany for the last 20 years or so and they are very big on using the "original " ingredients - meaning " you want the peanut butter taste, use peanuts! or, you want the marzipan taste, use almonds!" And there never used to be anything other than scratch baking done over here, but in the last year or 2, there had been a slight interest in packet mixes, not much, but a little. I know that is a whole different ball game, I was just trying to explain the mentality over here.
Have fun experimenting with flavours and I hope it turns out how you would like it to.
Marina x

KoryAK Posted 29 Jan 2012 , 10:10pm
post #8 of 10

Limpy, that would really depend on the size batch you are making icon_smile.gif For the OP's sake, can you share your batch size? 1/3 cup wouldn't do much in the 60oz whites batch I make icon_smile.gif

Limpy Posted 30 Jan 2012 , 12:12am
post #9 of 10

The recipe for SMBC that I use is: 300 grams granulated sugar,180 grams liquid egg whites, 500 grams unsalted butter, 2 TBSP Madagascar vanilla bean paste. To this I add the 1/3 cup of lemon curd, melted chocolate etc. at the end. As for the peanut butter, I use the Kraft whipped peanut butter. Makes a nice, smooth, great tasting frosting. Great for covering cakes & also for piping.

TheSweetTreat Posted 8 Apr 2012 , 9:22pm
post #10 of 10

I just posted on another thread about this, but when I simply added peanut butter to my finished SMBC it made it too loose. Even after chilling it and re-whipping it for many minutes it never regained its consistency. It would just slip right off the spatula. So..for me it was not as easy as just throwing it in..and done. I'm not sure what I did wrong.

Quote by @%username% on %date%

%body%