I personally do not like the taste of PB2. I prefer a standard buttercream or cream cheese frosting with peanut butter added in. I've never had issues with excess oil or spreadability. Are you using natural peanut butter (just ground peanuts) or peanut butter spread (Jiff or Skippy). If you are using one of the peanut only ones without any additional additives, that may be the reason for the oil and texture as it likes to seperate.
I have made an American Buttercream with a powdered peanut butter (not the PB2 brand, but can't remember which), with Jif (the PB of choice in my house) and with freshly ground roasted peanuts...
Each had its plus points and minus points...
I had to adjust the ingredients ratios in each obviously to make the buttercream work like I preferred...
With the powdered pb, I put in more fat/liquid to compensate for the more powdery ingredient...
With the Jif, I put in less fat/liquid...
With the freshly ground, I didn't need as much adjustment to the ingredients...
Texture was best for me with the powdered pb... very even... easiest to pipe with for me and my hot hands...
Taste for me was best with the Jif...
In the future, I would probably do a combo of powdered and Jif...
*As a note, I am a girl who will just eat peanut butter out of the jar with a spoon*
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