Hi, Is there such thing as Peanut Butter Buttercream Icing? If anyone has a recipe for this could you Please send it to me. I would Appreciate it so very much!!!!
Thanks,
Stacy
Oh my goodness, that DOES sound good. Can't wait to see if you find the recipe!
Yes, there is...but where I used to work, they used a combination of premade icings and real peanut butter to make it. It was good but I don't have one using regular buttercream. Might have to experiment or search the net...but I'm sure someone here has a yummy one for you. I was thinking something like a real butter buttercream recipe as a starter instead of shortening. The ones we made at the store used regular buttercream, cream cheese icing and peanut butter....who knows what that would taste like using the real products huh? 
Try this one from Recipezaar, I love it on chocolate cake!
http://www.recipezaar.com/111131
Yes it does sound really good but I'm just not sure if there is such thing out there.I love anything Peanut Butter!!!
stacy
Oh Thank You!! I'm going to try to make some. Oh and choc. cake I just LOVE!!!! LOL
Thanks,
Stacy
There is a recipe for Peanut Butter Buttercream here:
http://www.cupcakefun.com/recipes/index.cfm
Have not tried the PB one yet though....
I got my recipe off the Food Network site.
It is a recipe for Chocolate Cupcakes with Peanut Butter Icing. It's from The Barefoot Contessa. It's fantastic and easy to make.
Chocolate Cupcakes and Peanut Butter Icing
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Kathleen's Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Thanks Everyone for all your help!! Well it looks like I'll be making some cupcakes too!
Off to the Kitchen,
Stacy 
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