Peanut Butter Frosting Recipe (2024)

FAQs

Why is my peanut butter frosting not smooth? ›

Make sure the butter is softened to cool room temperature before you begin. If the frosting separates and looks grainy, it's most likely because the butter is too cold. Place the bowl in a warm spot for a few minutes, and then beat it again for a minute or two. It should come back together.

But, there are ways to make it more interesting; one such way is to hit it with a shot of vinegar. Don't worry, the icing won't taste sour or like vinegar at all, but the acid will help balance out the sweetness, making it taste more pleasant. Even better, it will make the icing stronger and more durable.

Notes. Peanut Butter: Use a commercial brand peanut butter such Skippy or Jif. Avoid natural, oily, or homemade peanut butters as the consistency will cause this frosting to separate and curdle.

Amazon.com: Customer reviews: Pillsbury Jif Frosting, Chocolate Peanut Butter, 11 Ounce (Pack of 6)

If the peanut butter is not as creamy as you would like, add in the oil one teaspoon at a time! A little oil will make a big difference, so don't over-add. Because they release their own oil, adding water is a no-go. Oil and water do not mix well, so adding water will only make your peanut butter cease up.

Store the jar upside down

This is a long-term solution that prevents the layer of dry, crumbly butter from ever forming, because by the time you get to the end of the jar it will have been flipped enough time for the oil to continually redistribute and keep the nut butter hydrated and smooth throughout.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

The most stable of the buttercreams, Italian buttercream is made from a meringue made bystreaming hot sugar syrup into egg whites as they're being whisked.

The Swiss buttercream (made with egg whites) stood longer than its egg yolk-based French counterpart, but it too drooped and melted. Finishing a sun-soaked time in the outdoors, the coconut oil, the butter-based American buttercream, the whipped cream, and the Italian meringue frostings are held up (more or less).

Does refrigerating peanut butter keep it from separating? ›

Natural Peanut Butter

"Because it does not have preservatives or stabilizers, it is best refrigerated to keep it fresh and to prevent the oil from separating out," says Margarethe A. Cooper, PhD, assistant professor of practice and Victor P.

The Spoon Method: The go-to method, wherein you take a spoon or a knife and stir (and stir and stir) the oil and solids together until the peanut butter is once again hom*ogenous.

When it comes to frosting, it's best to lean into the topping's richness. That means using full-fat ingredients like shortening to your advantage. Although butter has a creamy, sweet taste, it still contains some moisture, making it susceptible to melting — cue, shortening.

Whip it good.

Without even adding any other ingredients, this will aerate the frosting for a fluffier consistency.

Usually it is grainy from the sugar not dissolving into the butter properly. One easy fix is to re-whip the frosting, preferably with the paddle attachment, on medium speed until it becomes smoother. (You can let it go for quite a bit!)

Homemade peanut butter will always have a rougher texture than the commercially-prepared stuff. That being said, you can achieve creamier peanut butter with a few tips: Use a good-quality food processor. A powerful food processor or blender will make a difference.