I wanted a peanut butter flavored buttercream that would come out light and fluffy, yet not be too sweet. It goes perfectly with the chocolate cake on the back of the Hershey’s cocoa can and this is exactly enough for filling and icing two 8 inch layers. I used the Smart Balance chunky peanut butter and it came out really tasty.
- 1 package of Dream Whip
- 1/2 cup Half and Half
- 1 stick butter, softened (I used the Smart Balance Buttery Sticks which is 50% butter and 50% margerine)
- 3/4 cup peanut butter (I used Smart Balance chunky)
- 3 1/2 to 4 cups powdered sugar ( the true amount will be determined by the spreading consistency that you are comfortable with, as well as the humidity in the air)
- 1T vanilla extract
- 1 tsp butter extract
Make the Dream Whip according to package directions, omitting the vanilla. Set aside.
Continue by creaming the softened butter with the peanut butter for 2 minutes. Scrape down sides of the bowl and whip for 1 more minute.
Add one cup powdered sugar and mix well, then add 1/3 of the prepared Dream Whip. Continue by alternating powdered sugar and Dream Whip in this manner until both are fully incorporated. The last thing added should be powdered sugar and you should only add as much as it takes to get to a desirable consistency. This may be 1/2 cup or a full cup depending on what you like.
Finish by adding the extracts and beating the mixture for another 2 to 3 minutes.