Peant Butter Cup Filling

630
Views
16
Comments
1,374
Favorites

This is a delicious peanut butter filling. Makes a small amount, enough to fill a 6″ layer cake. I double the recipe when filling a 10″ 2 layer cake

Peant Butter Cup Filling

Ingredients

  • 1/2 cup Brown Sugar
  • 1/4 cup creamy peanut butter such as Skippy’s
  • 1/4 cup Reese’s peanut butter chips
  • 1/4 cup margarine
  • 1/4 cup milk
  • _______________________
  • 1/2 cup or a bit more, powdered sugar

  • 1 teaspoon Vanilla

Instructions

  1. Combine first five ingredients in a medium saucepan. Cook over medium heat, stirring until mixture comes to a boil. Lower heat and cook for one minute. Remove from heat and cool until lukewarm. When cooled, scrap mixture into KitchenAid mixing bowl with paddle attachment. Add 1/2 cup powdered sugar and Vanilla, beat on high speed till of a spreading consistency. I sometimes find it takes a little more than the called for 1/2 cup powdered suagr to acheive spreading consistency.

Comments (16)

on

Got rave reviews with this filling. Made a chocolate cake and filled it with this peanut butter cup filling. Tasted just like a Reese. Yummy. Then with the cake scraps I made cake truffles dipped in milk chocolate. NOT even one left.

on

tweaked the recipe b/c I didn't have time to run to the store, so I'm not rating since I changed it... Used just over 1/3 c PB and added chunks of dark choc to sub for the PB chips. Used salted butter for the marg. and prob used 1 1/2 c sug in all...just kept adding until it was slightly firm. Filled my frozen choc cake and it firmed up as I spread, so u really don't need it to be that firm if it's on the warm side still. I am not a PB person but I literally have the mixer bowl in front of me and between typing I'm scooping spoonfuls and gorging on it....yummmm

on

This was a big hit with a cake I did for my sons birthday party!! he wanted chocolate cake with the peanut butter filling so it was like a peanut butter cup cake!! a big hit with everyone the moms loved it to!! I made a double batch of it for the cupcakes (12) and the cake was plenty.

on

This filling was a huge hit as the filling for my boyfriend's birthday chocolate cake!!!! I did double the recipe to make a bigger batch! I waited until it cooled down completely put it in the kitchen aid and added some powdered sugar, vanilla, and added some cream (heavy whipping) to make the filling a little fluffier and perfect for the middle of the cake!!! It was delicious!!! I am planning to use the leftover filling for cake truffles!

on

Glad everyone liked this and had good results. I can't see the point in omitting the peanut butter chips in a peanut butter receipe but if it works for you, go for it.

on

This filling by itself is amazing! Can't wait to fill my cupcakes! Made no variation other than the sugar, I had to add 1 cup total.

on

I have no idea what you could substitute for the peanut butter chips. Maybe white chocolate chips but I think it would make the filling very sweet.

on

Not sure why one would omit or alter the amount of peanut butter and replace the chips with chocolate. I have only used this recipe as posted. Glad to know those who tried it liked it, I think it is delicious and so does everyone I have made it for. Especially good in a chocolate cake. Not sure about the question of using it with buttercream. Unless you mean the peanut butter filling in the center and iced in buttercream, sounds good to me. I am sorry those in the UK can't get the peanut butter chips, it would probably cost more than it's worth to have them shipped there from the U.S.

on

Forgot to say you probably could replace the margarine with butter but I would use unsalted butter because the peanut butter has salt added. Have no idea why the amount of powdered sugar varies but I know it does and I have had to add more to the recipe. Yet at other times 1/2 cup seems just right.



Login To Leave A Comment