At long last, I can post this recipe. I was originally working on the assumption that all I needed to do was replace some of the butter or shortening in my regular buttercream with peanut butter and all would be well. I was right but only in one way, it tasted good. My trouble, which I was unable to solve, was that the oils would begin to leak out. During the summer it was awful, it was like the cake was swimming in a small puddle. I tried adding different things like flour or corn starch and nothing worked. I had all but given up hope of ever fixing this problem.
Then one day a friend of mine posted a picture of her cake, saying it was frosted with peanut butter buttercream. It looked so perfect I knew it couldn’t possibly be my recipe so I asked her about. It was in fact my regular buttercream, but with peanut butter added at the end! *slaps forehead* Oh my goodness, never even thought that was an option.
So here it is, thank you again to my friend Kathy Kmonk for opening my eyes
22 tbs salted butter, softened (about 3 sticks)
2/3 c. Crisco shortening
5-8 tbs heavy cream/light cream/half and half/whole milk (although you may need more after adding the peanut butter)
2 tsp clear vanilla
2 lbs powdered sugar (about 8 cups)
1-1/4 c. cream peanut butter
1-3 tbs corn syrup (optional, just adds some elasticity, you can also just use cream)
- Cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. heavy cream. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency. Once the frosting is the consistency you want, add the peanut butter. It’s really about preference, I added at least 1 1/4 c. but I LOVE peanut butter
- Here’s the video showing how to make it: