Sometimes, baking experiments don’t work out like you’d planned. Case in point, everything on this previous post.
Also take, for instance, my latest experiment of peanut butter cupcakes.
It was a wonderful idea at the time. I was going to make PB&J cupcakes. Because, well, PB&J rocks and putting it into a cupcake form would only make it more awesome. But this little idea didn’t really pan out.
I am still working on the cupcake portion of this experiment. I tried to alter my white cake recipe and make it peanut butter-y. The result was a cupcake that wasn’t really sweet and tasted a lot like uncooked flour. Kind of a peanut butter-y, dry cornbread.
Good news, though! The peanut butter frosting was a hit! …and the peanut butter cupcakes were a great lesson for what NOT to do.
So the finished product became chocolate cake with peanut butter frosting. Which has been done and isn’t as impressive as PB&J cupcakes. *sigh* Back to the drawing board…
Peanut Butter Buttercream
Makes enough to frost an 8″ cake
- 3/4 cup whipped peanut butter (can use creamy PB if you can’t find whipped)
- 1 1/4 cup butter or shortening
- 6–7 cups confectioner’s sugar (aka powdered sugar)
- 2 tsp vanilla extract
- 2 Tbsp skim milk
Cream peanut butter and butter together until well combined. Slowly begin adding confectioner’s sugar, scraping sides of the bowl often. Continue doing this until all of the sugar is incorporated. Add vanilla and milk, beat well.
If the frosting gets too thick before all of the sugar is incorporated, add the vanilla and milk a little earlier in the process, then finish off with the sugar. I honestly use a different amount of sugar every time I make frosting, and I never measure it. So the 6-7 cups is an estimate 🙂