Chocolate Peanut Butter Buttercream

This is an awesome recipe. I could eat the whole bowl alone. SOOO GOOD!!! I have looked everywhere for a recipe like this and couldnt find one, so I made one of my own!!! ENJOY!!!

Ingredients

  • 1 stick butter (room temp)
  • 1/2 cup shortening
  • 1 tsp vanilla
  • 4 cups sifted confection sugar
  • 4 tbsp milk
  • 3/4 cup cocoa powder
  • 1/2 cup peanut butter (creamy)

Comments (22)

on

I'd have to go with the full 3/4 cup of cocoa - 3 Tbsp is only a tease to me since I'm such a chocoholic. Wish this had popped up for my nutter butter balls I made last night - that would have been so good as a binder! And now the balls are going to stay in the freezer since my party was cancelled due to a big winter storm coming! (It's big for the southeast coast of Virginia anyway!)

on

I made this recently as a filling for a chocolate cake and it was an astounding success! Everyone who tried it loved it and said it tasted like Reeses Peanut Butter Cups!

on

I tried this tonight and it did not come out at all. It was way too thick (cookie dough consistency). I really thin 4 cups of powdered sugar is too much conidering the lack of wet ingrediants. I am curious what I am doing wrong, but I will have to continue my search.

on

Just made this and the frosting is fabulous!!!! i forgot to sift dummie me so it came out a little lumpy but it was just for practice for my family but its great

on

Delicious! I am out of cocoa so I substituted the pb & cocoa for Reece's pb chips & chocolate chips. Turned out amazing!

on

Made this to fill a chocolate cake and it is fantastic. Had to make myself stop "tasting" it and family says it tastes like peanut butter cups. Great!

on

I just made this for chocolate cupcakes. It's so good! I did use only about a 1/2 cup of cocoa and slightly more peanut butter cos I wanted the pb to be the predominant flavor. I also used heavy cream instead of milk cos I like the texture of frosting with cream. This is a keeper!!

on

I love the PB idea but I'm searching for a recipe of just chocolate butter cream icing. Do ya'll think i could omit the PB this time around? also, how much does it make? TY

on

Ok so I tried this recipe two days ago and OMGoodness It was wonderful. It was for my son in law's birthday and he said it taste just like a Reese's. I also tried it without the PB for a different birthday cake to place underneath fondant and it was soooo good. It is very easy to make and one batch make 3 cups.

on

Ok, I too had awful results with the consistency. Like cookie dough and that was even with cutting the confection sugar and cocoa in half! I weighed my ingredients instead of measuring by cups. Could that be the problem? I mean 4C of sugar is the same as 32 OZ or 4 Lb! Am I doing something wrong?

In any case, here are the changes I made and I do like how it came out so far. Haven't frosted the cake yet to see how it sets up.

1 stick butter 1/2 C. shortening 1 tsp. vanilla 2C. confectioners sugar 3/4 C. milk 3 oz. cocoa powder 1C. peanut butter

on

This is AMAZING! I just made it and it tastes so good. I did cut the powdered sugar in half and added a bit more peanut butter. Came out with a great consistency. 4 cups of powdered sugar would make this entirely too stiff. I'm going to add chunks of Reece's Peanut Butter cups to this filling later.

on

I tried the recipe as written and the only adjustment I had to make was to add a few more Tbsp of milk. It is awesome - I use it for my chocolate peanut butter cupcakes - to DIE for! Thanks for the recipe!

on

Hi, What kind of cocoa did you use for this? I can't wait to try it, but I only have hersey's special dark unsweetened cocoa at home. I will swing by the store on my way home if that's not what you used for this.

on

Hi! I was wondering, would a cake with this buttercream be able to sit out at an open house for a few hours? My instinct is no, with the milk, but I'm a little new at all of this too :) Any input would be great! Thanks!


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