I don’t know that I’ll ever be able to eat a cake that isn’t frosted with peanut butter buttercream ever again.
If you’ve seen my Instagram lately, you’ve probably noticed that I’ve been on a bit of a cake binge. The truth is that I’m making tons of cakes because I need something to put all of the buttercream I’m making on! This past week, I was craving peanut butter. Since I knew I needed a cake for wine night as well, I whipped up a yellow cake, made a big batch of peanut butter buttercream and topped it with peanut butter chocolate candies!
Wine night is a weekly tradition for my friends. When it’s my turn to host, I like to go all out on the deserts! Last week’s unofficial theme was peanut butter (because of course it was). Between the peanut butter cake and a big batch of peanut butter fudge, I had us covered. The funny part was, this all started when I impulse bought a giant bag of mini Reese’s. In fact, grocery shopping while I’m hungry and impulse purchasing candy is how many of my recipes start!
It’s the perfect mix of sweet and salty in each smooth bite. If you love peanut butter, you NEED to give this buttercream a try.
I’ve talked about this in the past but peanut butter is probably the one food that my husband and my dog and I all love equally. Cheese is a close second but peanut butter definitely tops the list. I didn’t let Rocky have any of this cake but I did wake up and find that Colin ate all of the leftovers.
As a kid, I used to only eat the buttercream frosting portion of my cake. That’s why I always had ice cream cake for my birthday! As an adult, I’ve come around to enjoying cake but the icing is still my absolute favorite part.
Tips for icing your cake
Are you using this buttercream on cake? Here are a few tips to make sure that your cake turns out just as beautiful as mine did!
- Use a wooden spoon to remove the air from your frosting. After you finish whipping up your peanut butter buttercream, it will be very light and airy. By mixing the buttercream with a spoon, you’ll remove the air bubbles from your buttercream and make it easier to smooth it out on the cake.
- Freeze your cake before frosting it. This helps reduce the likelihood of the crumbs on the side of your cake getting into your frosting.
- Freeze your cake after doing a base layer (also known as a crumb coat). This also helps prevent crumbs from getting into the frosting and allows you to have a great blank canvas to keep frosting on top of.
- You don’t need a million crazy tools or icing tips to make a beautiful cake. One or two icing tips are all you really need. You can use things like candy or sprinkles to jazz up the cake instead of crazy icing!
- 2 cups butter, just barely softened (pull out of fridge ~30 minutes before you make this)
- ½ cup peanut butter
- 5 cups powdered sugar
- ¼ cup heavy cream
- 1 tablespoon vanilla
- ? teaspoon salt
- Cream the butter and peanut butter until lighter in color and smooth. Mix in the powdered sugar in 3 batches. This is to prevent it from flying everywhere when you turn the mixer on. Once fully incorporated, turn the mixer on high for 5 minutes. Add in the heavy cream, salt and vanilla and mix on high for another 3 minutes.
- The buttercream will be very fluffy and airy at this point so use a wooden spoon to remove some of the bubbles. You can do this by mixing the buttercream with the spoon. You’ll hear the air bubbles being popped and know you are doing it right. (this step isn’t critical but it does make smoothing out the buttercream on the cake easier)