I'm wanting to make chocolate cupcakes with peanut butter icing for an upcoming event at work. Problem is I don't have a recipe 
I usually use an icing made with cooked flour and milk, would it be as simple as adding pb to my icing? Or can someone share a better recipe with me? Not sure if it makes a difference but I'm just planning to do a 1M swirl on top of the cupcakes and maybe topped with a mini pb cup like i have seen pics of on here.
You can add peanut butter to just about any buttercream, even cream cheese. You should be fine if your beginning buttercream is firm, as the peanut butter will soften t a little. If you need it to be sweeter, honey and brown sugar both blend well with peanut butter.
My PB peanut butter starts with an entire jar of peanut butter, not the natural kind, regular Jif creamy is best. I beat that with a stick of room temperature butter and a tablespoon of vanilla until fluffy, a good 4-5 minutes. I add powdered sugar until it reaches the correct thickness and sweetness.
The problem that I have with adding PB to a traditional AMBC, is that it can turn the frosting kind of dry and not smooth and creamy, this method seems to remedy that. It must be something about the peanut oil that messes with the buttercream.
My PB peanut butter starts with an entire jar of peanut butter, not the natural kind, regular Jif creamy is best. I beat that with a stick of room temperature butter and a tablespoon of vanilla until fluffy, a good 4-5 minutes. I add powdered sugar until it reaches the correct thickness and sweetness.
This sounds really tasty. I almost think it would taste like the inside of a Reese's peanut butter cup! Does it? And what size jar are you talking about?
You can add peanut butter to just about any buttercream, even cream cheese. You should be fine if your beginning buttercream is firm, as the peanut butter will soften t a little. If you need it to be sweeter, honey and brown sugar both blend well with peanut butter.
Yum! I never thought about adding honey or brown sugar. I need to try that! 
My PB peanut butter starts with an entire jar of peanut butter, not the natural kind, regular Jif creamy is best.
That does sound yummy! But what happens if you use natural pb? That's what I normally have on hand so I was wondering if it would be a mistake to try with it.
My PB peanut butter starts with an entire jar of peanut butter, not the natural kind, regular Jif creamy is best.
That does sound yummy! But what happens if you use natural pb? That's what I normally have on hand so I was wondering if it would be a mistake to try with it.
Natural will be too loose, and you will need lots more sugar to make it spreadable. I've used the Jif Natural and it worked but was noticeably softer than the one with the hydrogenated fat. I hate the idea of hydrogenated fat, that's why I used the Jif natural, luckily it worked but might be a little less stable because it uses palm oil instead. The very natural, the type that needs stirring isn't good for icings.
I use Schudder's All Natural Peanut Butter. I love it. Have always had great results. I am asked to make that more than others.
I use this recipe and they are AMAZING!!! My family begs for them all the time! I love the icing...I could eat that straight out of the bowl (oh wait, I do!!)
give it a try, I promise you will love them!!
" target="_blank" class="postlink">http://www.mybakingaddiction.com/peanut-butter-cup-cupcakes/
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