Sunday, June 23, 2013

Peanut Butter Cream Filling

Yield: Approx. 4 cups; enough to fill a triple-layer cake or 24 cupcakes

  • 1 c. peanut butter, smooth
  • 2 sticks butter, salted, softened
  • 4 c. powdered sugar (1 lb.)
  • 1T vanilla extract, clear
  • 1T heavy whipping cream or 2T whole milk

  1. Cream butter in a stand mixer with peanut butter (at least 4 minutes).
  2. Add about 1 c. powdered sugar until smooth.
  3. Add vanilla, mix well.
  4. Add remaining powdered sugar. Mix on med high until smooth.
  5. Add milk to desired consistency and taste.  

Hot tip: Margarine is not a very good substitute. Lard is a doable substitute for half the butter - the flavor is different and careful if adding coloring.

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