This is an awesome recipe. I could eat the whole bowl alone. SOOO GOOD!!! I have looked everywhere for a recipe like this and couldnt find one, so I made one of my own!!! ENJOY!!!
I'd have to go with the full 3/4 cup of cocoa - 3 Tbsp is only a tease to me since I'm such a chocoholic. Wish this had popped up for my nutter butter balls I made last night - that would have been so good as a binder! And now the balls are going to stay in the freezer since my party was cancelled due to a big winter storm coming! (It's big for the southeast coast of Virginia anyway!)
I made this recently as a filling for a chocolate cake and it was an astounding success! Everyone who tried it loved it and said it tasted like Reeses Peanut Butter Cups!
I tried this tonight and it did not come out at all. It was way too thick (cookie dough consistency). I really thin 4 cups of powdered sugar is too much conidering the lack of wet ingrediants. I am curious what I am doing wrong, but I will have to continue my search.
Just made this and the frosting is fabulous!!!! i forgot to sift dummie me so it came out a little lumpy but it was just for practice for my family but its great
I just made this for chocolate cupcakes. It's so good! I did use only about a 1/2 cup of cocoa and slightly more peanut butter cos I wanted the pb to be the predominant flavor. I also used heavy cream instead of milk cos I like the texture of frosting with cream. This is a keeper!!
I love the PB idea but I'm searching for a recipe of just chocolate butter cream icing. Do ya'll think i could omit the PB this time around? also, how much does it make? TY
Ok so I tried this recipe two days ago and OMGoodness It was wonderful. It was for my son in law's birthday and he said it taste just like a Reese's. I also tried it without the PB for a different birthday cake to place underneath fondant and it was soooo good. It is very easy to make and one batch make 3 cups.
Ok, I too had awful results with the consistency. Like cookie dough and that was even with cutting the confection sugar and cocoa in half! I weighed my ingredients instead of measuring by cups. Could that be the problem? I mean 4C of sugar is the same as 32 OZ or 4 Lb! Am I doing something wrong?
In any case, here are the changes I made and I do like how it came out so far. Haven't frosted the cake yet to see how it sets up.
1 stick butter
1/2 C. shortening
1 tsp. vanilla
2C. confectioners sugar
3/4 C. milk
3 oz. cocoa powder
1C. peanut butter
This is AMAZING! I just made it and it tastes so good. I did cut the powdered sugar in half and added a bit more peanut butter. Came out with a great consistency. 4 cups of powdered sugar would make this entirely too stiff. I'm going to add chunks of Reece's Peanut Butter cups to this filling later.
I tried the recipe as written and the only adjustment I had to make was to add a few more Tbsp of milk. It is awesome - I use it for my chocolate peanut butter cupcakes - to DIE for! Thanks for the recipe!
Hi,
What kind of cocoa did you use for this? I can't wait to try it, but I only have hersey's special dark unsweetened cocoa at home. I will swing by the store on my way home if that's not what you used for this.
Hi!
I was wondering, would a cake with this buttercream be able to sit out at an open house for a few hours? My instinct is no, with the milk, but I'm a little new at all of this too :)
Any input would be great! Thanks!
Thats how i make mine...only I use 3 TBS of cocoa
I'd have to go with the full 3/4 cup of cocoa - 3 Tbsp is only a tease to me since I'm such a chocoholic. Wish this had popped up for my nutter butter balls I made last night - that would have been so good as a binder! And now the balls are going to stay in the freezer since my party was cancelled due to a big winter storm coming! (It's big for the southeast coast of Virginia anyway!)
Sounds YUMMY!!! Can't wait to try it for my husband"s b-day cake - he loves chocolate and peanut butter...Thanks
I made this recently as a filling for a chocolate cake and it was an astounding success! Everyone who tried it loved it and said it tasted like Reeses Peanut Butter Cups!
do you use unsalted butter or salted? I am going to try this next week!
One other question- do you use a mixer for this, or stir by hand?
I tried this tonight and it did not come out at all. It was way too thick (cookie dough consistency). I really thin 4 cups of powdered sugar is too much conidering the lack of wet ingrediants. I am curious what I am doing wrong, but I will have to continue my search.
Just made this and the frosting is fabulous!!!! i forgot to sift dummie me so it came out a little lumpy but it was just for practice for my family but its great
can you tell me the uk equivalent to your cup measure please as this sounds yummy
WOW this was amazing!! So good.. You can use this as a filling or a frosting love it, one of my new "go to" recipes!!
Delicious! I am out of cocoa so I substituted the pb & cocoa for Reece's pb chips & chocolate chips. Turned out amazing!
This frosting is so yummy! I made it for chocolate cupcakes, everyone loved them! perfect :)
Made this to fill a chocolate cake and it is fantastic. Had to make myself stop "tasting" it and family says it tastes like peanut butter cups. Great!
I just made this for chocolate cupcakes. It's so good! I did use only about a 1/2 cup of cocoa and slightly more peanut butter cos I wanted the pb to be the predominant flavor. I also used heavy cream instead of milk cos I like the texture of frosting with cream. This is a keeper!!
I love the PB idea but I'm searching for a recipe of just chocolate butter cream icing. Do ya'll think i could omit the PB this time around? also, how much does it make? TY
Ok so I tried this recipe two days ago and OMGoodness It was wonderful. It was for my son in law's birthday and he said it taste just like a Reese's. I also tried it without the PB for a different birthday cake to place underneath fondant and it was soooo good. It is very easy to make and one batch make 3 cups.
Ok, I too had awful results with the consistency. Like cookie dough and that was even with cutting the confection sugar and cocoa in half! I weighed my ingredients instead of measuring by cups. Could that be the problem? I mean 4C of sugar is the same as 32 OZ or 4 Lb! Am I doing something wrong?
In any case, here are the changes I made and I do like how it came out so far. Haven't frosted the cake yet to see how it sets up.
1 stick butter 1/2 C. shortening 1 tsp. vanilla 2C. confectioners sugar 3/4 C. milk 3 oz. cocoa powder 1C. peanut butter
This is AMAZING! I just made it and it tastes so good. I did cut the powdered sugar in half and added a bit more peanut butter. Came out with a great consistency. 4 cups of powdered sugar would make this entirely too stiff. I'm going to add chunks of Reece's Peanut Butter cups to this filling later.
I tried the recipe as written and the only adjustment I had to make was to add a few more Tbsp of milk. It is awesome - I use it for my chocolate peanut butter cupcakes - to DIE for! Thanks for the recipe!
Hi, What kind of cocoa did you use for this? I can't wait to try it, but I only have hersey's special dark unsweetened cocoa at home. I will swing by the store on my way home if that's not what you used for this.
Hi! I was wondering, would a cake with this buttercream be able to sit out at an open house for a few hours? My instinct is no, with the milk, but I'm a little new at all of this too :) Any input would be great! Thanks!
If I add some meringue powder do you think this would crust enough to do the VIVA paper towel method?