Best Peanut Butter Cream Cheese Buttercream Frosting πŸ‘πŸŽ‚ by Vanessa Luft - Musely
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Best Peanut Butter Cream Cheese Buttercream Frosting πŸ‘πŸŽ‚

posted in Food & Drink > Recipes
02/17/2015
  • Prep time: 30 mins

    Total time: 30 mins

    Yield: makes about 4 1/4 to 5 1/2 cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes

  • Ingredients

    For regular batch, slightly sweeter - makes about 4 1/4 cups:

    - 3/4 cup (1 1/2 sticks or 170 grams) unsalted butter, softened (or part salted & unsalted)
    - 6 oz (170 grams) cream cheese, such as Philadelphia, softened
    - 3/4 cups (192 grams) creamy peanut butter, such as Jif
    - 1 1/2 teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey
    - 3 1/2 cups (420 grams) confectioners' sugar, spooned in sup, leveled off and sifted

  • For large batch, more intense peanut butter flavor - makes about 5 1/2 cups:

    - 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
    - 1 (8 oz / 226 grams) package cream cheese, such as Philadelphia, softened
    - 1 1/2 cups (384 grams) creamy peanut butter, such as Jif
    - 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey
    - 4 1/2 cups (540 grams) confectioners' sugar, spooned in cup, leveled off & sifted

  • Preparation:

    1- Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese, peanut butter and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula

  • 2- Gradually add confectioners' sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 mins.

    3- Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.

  • Tips:

    If not using immediately, the buttercream can be refrigerated for up to 2-3 days in an airtight container. Before using, bring to room temperature before beating smooth again

  • I hope you enjoy the recipe and find it as delicious as I thought. :) Original Recipe Source: wickedgoodkitchen.com.

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