Peanut Butter Buttercream Icing

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Here is my Peanut Butter Icing recipe.  If you prefer step by step photos you can follow the instructions and pictures of my buttercream icing recipe here
This icing has a smooth rich peanut taste.  The meringue powder gives it a fluffy texture and helps it hold its shape in warm environments.   I love using it on chocolate, peanut butter or vanilla cake or cupcakes.

Peanut Butter Buttercream Icing

  • Servings: 5 cups
  • Difficulty: easy
  • Print
Ingredients List:

  • 1.5 sticks (3/4 cup or 170 grams) unsalted butter, room temperature (very soft)
  • 3/4 cup (153 gr) shortening,  room temperature (very soft)
  • 1/4 tsp salt
  • 1/2 tsp butter flavouring (Wilton’s makes the best flavoured version)
  • 1 tsp  pure vanilla extract – try my homemade vanilla recipe
  • 500 gr or 1.13 lbs (18 oz) or approx 3.75 cups powdered/icing/confectioners sugar sifted
  • 1 Tbsp meringue powder *(optional) important but see note in Tips
  • 1.5-2 tbsp of milk or water, You may need more or less depending on the humidity in your area
  • 1.5 cups peanut butter
  • Stand mixer – (a hand mixer is a little more work and you will need add a two minutes to each mixing step to get a fluffy creamy texture a stand mixer provides)

Preparation:

  1. Sift icing sugar and meringue powder together.
  2. In the stand mixer, combine butter, shortening, and salt together to join, about 3-4 minutes on low.
  3. Add vanilla, butter, and, almond extracts.  Mix on low-speed for 15 seconds.
  4. Add the peanut butter and blend until combined
  5. Add 1 pound (4 to 4 – 1/2 cups) of the powdered sugar/meringue powder and mix on low for 3 minutes.
  6. Add the remaining powdered sugar (1/2 cup of powdered sugar at a time), and mix on low for until combined 1 min
  7. Add water or milk (a teaspoon at a time), Blend well on low for 5 minutes
  8. Use immediately or cover and refrigerate until ready to use.

 

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