Peanut Butter Frosting--recipe request and a question
My sister is coming to visit me and we'll be celebrating a belated "half-birthday". That means half a layer cake (I've halved a recipe and will cut the single layer in two to make the layer cake). Does anybody have a good PB frosting recipe? Also, how far ahead of time can I make this? I'd like to make it Sunday to frost and serve on Tuesday afternoon (because of work, etc, the "etc" being cleaning, vacuuming, dusting).
And the recipe should be able to frost/fill HALF of a 9-in layer cake, so I assume this would be a standard recipe that is easily halved (most frosting recipes are, unlike some cake recipes).
I'm disappointed to find that my excellent recipe has vanished. If you don't get any good leads, it was a peanut butter and cream cheese base (powdered sugar, vanilla, salt) to which a small amount off lightly whipped cream was gently folded in. The cream cheese made it very stable, the whipped cream made it very light. If I were guessing, I would say for an 8 oz cube of cream cheese, use 1/2 cup creamy (stabilized) peanut butter, 1 cup sifted powdered sugar, vanilla and salt to taste, and 1/2 c. Heavy cream, whipped to soft peaks. Beat every thing but the cream together until light and smooth, then gently fold in the whipped cream. If these are the correct proportions, it holds up several days refrigerated. I might be heavy on the sugar, so maybe start with 1/2 c and taste. Hopefully someone can give you something more concrete to go on.
Peanut Butter Frosting:
½ cup (2 sticks) butter, softened
1 cup Peanut Butter
¼ cup milk
2 cups Powdered Sugar
A good sprinkling of sea salt
Just blend them them all together until delicious! I let the butter and PB soften for maybe 3 hours before blending by big wooden spoon, and I finished it off with a few seconds with the electric mixer. Really delicious.
It sounds like yours is definitely more tangy than mine. Mine is sweet and salty, so its the saltiness that balances the flavor, which for me goes really well with peanut, but I also just love a little salt in my sweets.
I make it in advance and refrigerate it, so maybe it started really cold from the fridge when I actually used it, but it didn't melt after quite a few hours at room temp.
i use less sugar than you too, about 1/2, so it's tangy, creamy and salty. last time i used cashews that i whizzed into cashew butter, over peach cake, and WOW was that good.
since cake is so sweet anyway, i find most frosting recipes too over-the-top. the cream cheese and yogurt are subtle enough that most folks can't quite put their finger on the flavor.
thanks for the help, 'hounds. I've made PB-cream cheese frosting before and, while delicious, too much ends up in my stomach and not enough on the cake! Adrienne's recipe sounds like a winner (as do the other suggestions, but I really am going with sweet for this one because I reduced the sugar in the cake recipe).
If it isn't too late, I'd throw this one out there. It tastes like Reese's Pieces filling:
Kathleen's Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
I had some good success this weekend with the Wilton Peanut Butter Buttercream. It uses shortening, which is a pain and I don't love, but the flavor was great. I would have liked it to make a little more frosting, however, to properly decorate a 9 inch layer cake (but I like to use a lot of frosting).