![]() I’ve also included a video tutorial of the process below. To make sure this frosting turns out as amazing as possible, let’s walk through each step together. How to Make This Peanut Butter Cream Cheese Frosting Just be sure to use a creamy peanut butter or else it will be difficult to pipe or smooth this frosting. That being said, you can definitely experiment with your favorite peanut butter and see what works best for you! I usually use creamy, shelf-stable peanut butter brands (like JIF or Skippy) when I make peanut butter frosting. This can result in a messy, broken buttercream. ![]() I find that because natural peanut butter has a tendency to separate, it can throw off the consistency of the buttercream. One quick note around this recipe – it doesn’t work quite as well with natural peanut butter. I find this is essential to get the consistency right for frosting cakes and cupcakes. To make sure this peanut butter cream cheese frosting is still pipe-able and easy to work with, this recipe also uses butter. I love the combination of peanut butter and cream cheese together, and the flavors in this frosting are so well balanced! This recipe uses equal parts peanut butter and cream cheese, which I find is the perfect ratio. Just hold off on adding the icing until hours before you plan to serve it.I love peanut butter buttercream, and this peanut butter cream cheese frosting really takes it to the next level! This cake is best stored in the fridge to keep the peanut butter cream cheese filling firm and in place. Garnish with roasted salted peanuts if desired. Spoon the ganache over the cold cake (working quickly because it starts to thicken).ġ1. Let sit about 5 minutes to melt the chocolate. Remove from heat and add peanut butter and chocolate. Chocolate Peanut Butter Ganache:In a small saucepan over medium heat, combine cream and powdered sugar. Refrigerate at least an hour or overnight (to help the peanut butter cheesecake filling set).Ĩ. Then flip out onto the serving dish to cool completely.ħ. Out of the oven let the cake cool in the pan for 10 to 15 minutes. It should not be under baked or jiggly at all. Bake 45 to 55 minutes, or until the cake is firm to the touch. Finish adding the remaining cake batter, covering the peanut butter filling all the way around.Ħ. Spoon the peanut butter filling into the well. Use a spoon to create a low point or a tunnel in the middle of the batter, about 1 inch deep and a few inches wide, all the way around the bundt pan.ĥ. Add about 2/3 of the batter to the prepared bundt pan, spreading evenly. In a medium bowl, mix together the cake mix, chocolate pudding mix, eggs, buttermilk and oil.Ĥ. Set aside while you prepare the cake batter.Ģ. Peanut Butter Filling: In a large bowl, set with a hand mixer (or a stand mixer) beat together the cream cheese, peanut butter, powdered sugar, heavy cream, egg and vanilla together until smooth. 1 box of Devils food chocolate cake mixġ.The candy got it’s name from the tree because they resemble the seed pods. The term buckeye for the chocolate peanut butter treats originates from the Buckeye Tree in Ohio. So we are taking the flavors of a buckeye and making it in cake form…a delicious bundt cake! It’s so good with vanilla ice cream and on it’s own. We make these chocolate peanut butter balls that are peanut butter on the inside and covered with chocolate…similar to a buckeye, if you are familiar with buckeye candies.
0 Comments
Leave a Reply. |