Peanut Buttercream Food

PEANUT BUTTER BUTTERCREAM

Steps:

• In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Add the peanut butter and mix until blended.
• Gradually add the powdered sugar alternately with the milk. Add vanilla. Mix on medium speed 4 to 5 minutes until smooth.
• ***Peanut butter brands labeled "Natural" that I have tried do not work as well with this recipe because the consistency isn't as smooth & creamy. I've used Jif & Peter Pan (Creamy) with good results!

PEANUT BUTTERCREAM

Steps:

• Put the butter (250g) and peanut butter (250g) into a large bowl and beat (by hand or using an electric mixer on a slow speed) until fully combined and soft.
• Add the icing sugar (250g) a tablespoon at a time and beat on a low speed until fully combined.
• Your buttercream is now ready to serve. If you find it's become a little soft then simply pop it into the fridge until it has firmed up a little.

PEANUT BUTTER BUTTERCREAM

Steps:

• Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.

EASY PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,

CHOCOLATE PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• Mix powdered sugar and peanut butter in medium bowl.
• Stir in vanilla, milk and chocolate.
• Beat until smooth and spreadable (start with 1/4 cup of milk and add a bit more if you need to).
• Frosts 13x9-inch cake.

PEANUT BUTTER CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In large mixing bowl whip together the Crisco and butter for 7 minutes on high until completely blended and light and fluffy.
• Add the cocoa powder and peanut butter, beat for for another 7 minutes on high, scrape bowl often.
• Add vanilla and beat for another 7 minutes.
• Add the confectioner's sugar and beat for another 7 minutes.
• The frosting should be light and fluffy and hold its shape well. If needed add more confectioner's sugar or if too dry and stiff, add a tablespoon of cream as needed to get the consistency you need.
• This is enough frosting to frost 1 9x13 cake, 24 cupcakes or 2 - 9-inch round layered cake.