sprinklefingers

no allergies to peanuts, right? and no intolerance to dairy products? good!
now, let’s talk peanut butter buttercream.
obviously it’s best served on chocolate cake. but you can also make chocolate cookies and sandwich them with the buttercream. then there’s the whole whoopie pie route. and, duh, cupcakes.
sometimes i skip all that stuff and eat it with a spoon. it’s seriously good. and the only way you’ll be able to find out if i’m telling the truth - by making the buttercream!

a note about the recipe before you begin:
please do not use jif or skippy or anything that contains anything other than peanuts & salt for your peanut butter. peanut butter quality REALLY matters here, so don’t skimp. and, when it comes to peanut butter in this recipe, measure it with a liquid measuring cup.

peanut butter buttercream

• 1.5 cups best quality natural peanut butter - room temperature

• 1.5 cups (3 sticks or 12 oz) unsalted butter - room temperature

• 4 T (2 oz) goat cheese or cream cheese - room temperature

• 5.5 oz powdered sugar - sifted

• 1 t best quality kosher salt

• splash of vanilla extract

1. cream together the peanut butter, butter and goat/cream cheese in the bowl of an electric mixer.
2. continue to beat until the mixture is smooth and creamy.
3. scrape down the bowl and mix again to incorporate.
4. add the powdered sugar, a bit at a time, and mix on low.
5. add the salt and vanilla then continue to mix on medium until the buttercream is light, fluffy and completely combined.

are you surprised by the goat cheese? you shouldn’t be! it elevates a good buttercream to crazy delicious status. and it mellows out the sweetness of the powdered sugar. trust me on this one.

ps: yes, this buttercream can be frozen. scrape into a freezer safe plastic container then cover the top with plastic wrap THEN cover with the lid to the container. freeze for up to 3 months. to use, remove buttercream from freezer and allow to thaw in the fridge. once thawed, allow it to come to spreadable consistency at room temperature. stir a bit (or rewhip in the mixer if it needs it) and use!