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Tuesday, February 13, 2018

PEANUT BUTTER FROSTING

STRAIGHT TO THE POINT:
Peanut butter frosting is a wonderful thing. I don't need to explain this to you, I'm sure. What is special about this peanut butter frosting is that it's made with powdered peanut butter. I can get a really strong peanut butter taste this way, and also have a great texture.

NITTY GRITTY DETAILS:
I'm sure you've seen powdered peanut butter in your grocery store by now. When I became a brand ambassador for Better Body Foods, I started playing around with PBFit. As a peanut butter lover, I was a little skeptical that a powder could ever be better than traditional peanut butter, and if it's not better why not stick with what works, right? However, I was surprised to find that the texture and consistency of the powder is better for some recipes. Peanut butter was a bit clumsy in recipes like pastry cream or frosting...it can become a bit loose and greasy. In these applications, the PBFit is just right. When I've made peanut butter frosting in the past I've always felt a bit limited on how much peanut butter I could add without compromising the texture of the frosting. With the powder, I can keep a pipe-able texture and have a super strong peanut flavor. Yay!


You need to know...
*PBFit is found in most grocery stores with the peanut butter. 
*If you would like to add more peanut flavor, you can add more powder. Just be prepared to add a little more butter or milk or cream.
*This recipe is for a 6" x 3 layer cake or 12 cupcakes. If you would like to make enough for a 8" x 3 layer cake, please double the recipe. The cake pictured is a 6" cake, but I doubled the recipe anyway so I could pile the frosting up on the top.
*This frosting is great paired with chocolate cake or vanilla cake...or a spoon.

PEANUT BUTTER FROSTING
6" x 3 layer cake
12 cupcakes

Ingredients
113g (1/2 c) unsalted butter, room temperature
50g (1/2 c) PBFit
58g (4 tbsp) heavy whipping cream or whole milk, plus more as needed
1/2 tsp salt
453g (~3 1/2 c) powdered sugar
1 tsp vanilla extract
1/2 tsp white vinegar

Directions
In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and PBFit until completely smooth. Scrape down the bowl at this point, and continue scraping down the bowl as needed throughout the mixing process.

Add in half of the heavy whipping cream or milk and the salt. Continue mixing on low until mostly incorporated.

Add in half of the powdered sugar and vanilla. Mix on low for a few minutes. The frosting should look very smooth. 

Add in the remaining cream or milk. Mix until smooth. Add in the remaining sugar and vinegar. Mix until very smooth. To reach the desired consistency, add in more cream or milk one tablespoon at a time as needed.

Use the frosting immediately or cover tightly and chill for up to two days in the refrigerator. Bring back to room temperature and mix on low for a few minutes before using.

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