Uvabunchies Posted 7 Mar 2013 , 5:33am
post #1 of

I'm making chocolate cupcakes this weekend and I really want to pair it with a PB Buttercream frosting. I was wondering if anyone had a great recipe that has enough to frost about 30 medium-sized cupcakes? Thank you! icon_biggrin.gif

12 replies
LisaPeps Posted 7 Mar 2013 , 9:36am
post #2 of

I just make my Italian Meringue buttercream and add enough peanut butter for my taste. The meringue buttercreams are a great base for other flavours.

doramoreno62 Posted 7 Mar 2013 , 10:26am
post #3 of

This one is yummy, it's from Melissa from mycakeschool.com

 

1c. ( 256 grans) peanut butter (creamy)
8 T (113 grams) unsalted butter at room temp
2 c. ( 230 grams) Confectioner’s Sugar
3 Tablespoons ( 33 grams ) milk
2 teaspoons ( 8 grams ) vanilla extract
pinch of salt

Blend peanut butter and butter on low speed with electric mixer until fluffy. Add sugar, milk, vanilla and salt. Beat on low speed until fluffy again (2-3 minutes). Yields approx. 3 cups of frosting.

Uvabunchies Posted 7 Mar 2013 , 2:46pm
post #4 of

A

Original message sent by LisaPeps

I just make my Italian Meringue buttercream and add enough peanut butter for my taste. The meringue buttercreams are a great base for other flavours.

How does the Italian Buttercream taste alone? I'm giving a speech on making chocolate cupcakes and am bringing the cupcakes in for my classmates. One of them has a peanut allergy so I'm going to make hers PB-less.

ddaigle Posted 7 Mar 2013 , 2:52pm
post #5 of

There's a recipe here called "Peanut Butter Dream" that I use.  It's amazing.   Tastes just like a reese's cup.

Uvabunchies Posted 7 Mar 2013 , 2:56pm
post #6 of

A

Original message sent by doramoreno62

This one is yummy, it's from Melissa from mycakeschool.com

1c. ( 256 grans) peanut butter (creamy)

8 T (113 grams) unsalted butter at room temp

2 c. ( 230 grams) Confectioner’s Sugar

3 Tablespoons ( 33 grams ) milk

2 teaspoons ( 8 grams ) vanilla extract

pinch of salt Blend peanut butter and butter on low speed with electric mixer until fluffy. Add sugar, milk, vanilla and salt. Beat on low speed until fluffy again (2-3 minutes). Yields approx. 3 cups of frosting.

Thank you! I'll have to try this sometime!

Uvabunchies Posted 7 Mar 2013 , 2:57pm
post #7 of

A

Original message sent by ddaigle

There's a recipe here called "Peanut Butter Dream" that I use.  It's amazing.   Tastes just like a reese's cup.

Ooh, that sounds yummy!!

LisaPeps Posted 7 Mar 2013 , 7:27pm
post #8 of

A

Original message sent by Uvabunchies

How does the Italian Buttercream taste alone? I'm giving a speech on making chocolate cupcakes and am bringing the cupcakes in for my classmates. One of them has a peanut allergy so I'm going to make hers PB-less.

If you flavour it with a good quality vanilla extract or paste it tastes just like ice cream. My recipe is:

5 egg whites/ 50g caster sugar

250g caster sugar/ 100ml water

500g unsalted room temp butter.

1-2 TBSP vanilla extract

Heat the sugar (250) and water, gently at first to dissolve the sugar then high heat. When that reaches 110C start whisking your egg whites, low speed to break them up, add the sugar (50) then gradually get faster until full speed. When the sugar is at 118C pour it in a slow steady stream into the egg whites. Let that whip until luke warm. Lower your mixer to the lowest setting and add your butter in one go and let it whip until it comes together.

Just have a read about it before hand as people seem to have trouble with the meringue buttercreams. This recipe has never failed me though. Always work with IMBC at room temp. If you chill it and then whip it and it splits/curdles, put it over a double boiler and whip it (I use an electric hand whisk).

docofthedead Posted 9 Mar 2013 , 11:36am
post #9 of

I am a peanut butter addict...these don't last long in our house!!

 

http://www.mybakingaddiction.com/peanut-butter-cup-cupcakes/

ptanyer Posted 9 Mar 2013 , 12:40pm

AI just made peanut butter frosting the other night for the first time and OMG, just give me a spoon and let me eat it right out of the bowl:D

I made my regular buttercream using Sharon Zambito's recipe and then added peanut butter until I had this wonderful blend and added little vanilla and done. It was so good! It isn't complicated and tastes great. Cannot wait to have another cake to use it on...lol.

denetteb Posted 18 Apr 2013 , 3:43pm

ptanyer and ddaigle, do the versions you mentioned and use crust? 

ddaigle Posted 18 Apr 2013 , 11:23pm

I don't know...lol...crusting doesn't matter to me so I don't really know if it does.  Sorry. 

denetteb Posted 19 Apr 2013 , 12:32am

Thanks

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