Peanut Butter Buttercream

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 :D

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 :D
    Here’s the video showing how to make it:

4 Responses to Peanut Butter Buttercream

  1. ultimategirl26 says:

    Hi Seri!!
    Just really quick…How did you cake turn out when you colored the icing?? I want to make a cake with this particular buttercream for my husband and brother-in-law’s birthday, but I don’t want to make it and then find myself in a pickle with the colors. Any suggestions?
    Thanks!! I hope your arms are feeling better. Miss your vids <3


  2. remnant3333 says:

    Hello, Hope all is well with you and the family. I have a question. I made the chocolate cake with peanut butter icing. Not every time but a few times I notice the icing in small spots on top edge sides of cake will not stick. Once I try to smooth in that top side spot it is if the icing rubs off and you can see the cake part. I have never seen this happen with white or yellow cakes but only on chocolate ones. This does not happen every time.
    What in your opinion do you think would cause this to happen? Other times the icing sticks perfectly. Do you have any suggestions on what I do wrong when this happens? Thanks, I value your opinion greatly!! I along with others miss seeing you do cakes. My prayers are with you and your family!!! Keep your faith in Jesus!!! He will never leave you nor forsake you Thanks for your reply/Mary

    • Hi Mary, I actually don’t know what causes this but I’ve had it happen a couple times too. It might have something to do with the extra fat from the pb in the frosting making it a bit too slippery. As far as what to do about it, maybe try doing a thinner coating of frosting. lol, which is of course hard to gauge because we can’t see how thick it is on the cake.
      Sorry I couldn’t be more help! And thank you for your continued prayers!! :D

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