Peanut Butter Cream Cheese Buttercream

Follow Me on Pinterest

Peanut Butter Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy packed with flavor. It tastes just like peanut butter pie and the texture is like mousse! #cake #dessert #filling #frosting #recipeRich, creamy, light and fluffy and packed with peanut butter flavor, this spectacular buttercream frosting has a slight tang from cream cheese and tastes just like peanut butter pie! Truly, a peanut butter lover’s dream come true.

The Cream Cheese Buttercream Series Continues

You knew this one was coming, right? I just adore peanut butter even though these days I eat SunButter® (sunflower butter) since peanut butter doesn’t love me as much as I love it. Yes, my friends. The cream cheese buttercream series continues with my favorite of all…Peanut Butter Cream Cheese Buttercream!

Meanwhile, I certainly hope I am not boring you to tears with this series. Honest and truly, there are brownies, cookies and cakes coming soon. I promise, I am not a lame food blogger or tease. However, if Pinterest is any indicator (which I think it is), you guys are totally lovin’ these buttercream recipes! To date, our Best Ever Cream Cheese Buttercream and Strawberry (Cherry) Cream Cheese Buttercream have both been pinned a whopping 11K+ times already. Yep, folks everywhere are lapping up these buttercream recipes like cream and I couldn’t be happier about that. Enjoy and thanks for pinning and sharing!

Peanut Butter Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy packed with flavor. It tastes just like peanut butter pie and the texture is like mousse! #cake #dessert #filling #frosting #recipe

To read more about this recipe for Peanut Butter Cream Cheese Buttercream, skip down further past this story.

Seriously. There is a very important reason why I have not been posting more frequently and why I have glanced into the future as to which cake recipes I will be posting and selected these quick buttercream recipes to post here on the blog as well as include a couple posts from the archives. In fact, I have hesitated whether or not I should even share the reason why because it centers on my medical history (which has been private up to this point) and this is the “forever Internet” after all. But, if I were able to provide information to save just one life, it would be, without question, infinitely beyond worth it.

Thus far, I have shared with you that I have suffered through a demonic flu bug that The Big Lug brought home. Ugh. In fact, my lingering dry, hacking cough finally bit the dust and The Big Lug and I were able to celebrate our Valentine’s Day dinner night out last night. (Yay!) However, I started off with a much more serious health issue last month.

On Saturday, February 8th, I suffered a serious blood clot also known as a DVT (deep vein thrombosis) and was totally freaked. It was my second. The first happened 10 years ago in the spring of 2004. My GYN had prescribed Bextra, an NSAID (non-steroidal anti-inflammatory drug), “off-label” to treat my severe pelvic pain. At the time, she wanted to manage my pain prior to my scheduled surgery to remove a large, painful cyst from one of my ovaries. The problem? Following the surgery, I suffered a serious blood clot in my left leg. This started an 18-month long nightmare in my life of weekly blood draws to check my INR levels, a special diet (omitting vitamin K-rich foods that help clot blood such as broccoli and leafy greens like kale and spinach—my favorites!) and being on blood thinning medication with troublesome side effects. At the time, my physicians did not believe Bextra contributed to my blood clot. They refused to believe it possible. They just didn’t know of the problems associated with Bextra, yet. Following this nightmare, I thought blood clots were a part of my ‘medical history’ past.

However, as I have recently learned, since I once suffered a blood clot, I am forever susceptible to them. The reason is because the first clot left behind “scar tissue”. This scar tissue site is what greatly contributes to future clotting. Going forward, I must be extremely careful because blood clots can cause a pulmonary embolism, which can be fatal. In fact, I am working on a draft called “Food Bloggers and Blood Clot Prevention” for a future post. It was rather ironic that I recently learned, just one week prior, that a fellow food blogger (whom I did not know), Elle, of Elle’s New England Kitchen blog, died at the young age of 45 from a pulmonary embolism. This is serious stuff and I feel as though I have been “called” to share my story and spread the word to others as to the dangers, prevention and treatment of blood clots that may save a precious life. As a food blogger, I truly cannot think of a better way to honor Elle’s life, and her surviving family, than this…helping others avoid similar health and life-threatening circumstances.

Special Note: The drug Bextra was introduced in 2001. It was not until October 2004 that Pfizer first acknowledged the cardiovascular risks associated with their drug product, Bextra. Bextra was pulled from the market in April 2005 by the FDA due to causing “thrombotic events” to include blood clots often leading to pulmonary embolisms, heart attacks and strokes, often being fatal—especially following anesthesia and surgery. On September 2, 2009, the United States Department of Justice fined Pfizer $2.3 billion after one of its subsidiaries, Pharmacia & UpJohn Company, pled guilty to marketing four drugs including Bextra “with the intent to defraud or mislead.” Pharmacia & UpJohn admitted to criminal conduct in the promotion of Bextra and agreed to pay the largest criminal fine ever imposed in the United States for any matter, $1.195 billion.
Source: Wikipedia.org

Anyway, doctor’s orders were no food blogging for at least two weeks. I’ve had to keep my leg elevated (at least 6 inches above the heart) and not sit or stand for long periods of time. (Hello! This is what food bloggers do, right?) Also, I’ve been doing plenty of walking between the sitting and standing to keep the blood a pumpin’ to minimize and, eventually, eliminate the clot. This time around, we’re treating the clot naturally per my wishes. So, I am enjoying grapes and wine (with natural resveratrol), fresh ginger (a natural blood clot fighting food) in my tea and taking supplements to help keep my blood thin such as Vitamin E, turmeric and resveratrol. For aches and pains, it is aspirin for this girl because it is safe and naturally thins the blood while being an anti-inflammatory with no harmful side effects.

Did you know? Vitamin E is just as effective at thinning blood as blood thinning medications? It’s true! And, without the nasty side effects. Also, in 2012, two studies found a clinical benefit in taking aspirin to prevent recurrent DVTs (or VTEs).
Source: Wikipedia.org

The Big Lug had wanted me to take an extended break, but I just couldn’t. I enjoy what I do too much. Plus, a girl has goals. 🙂  The creative aspects of developing recipes (especially for special diets and those that are wickedly fun), learning more about food photography and, if I am being real honest, the world of Pinterest where I am able to not only promote my own recipes, but also support my favorite food bloggers, is extremely rewarding. As most of you know by now, supporting fellow food bloggers is near and dear to my heart.

Peanut Butter Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy packed with flavor. It tastes just like peanut butter pie and the texture is like mousse! #cake #dessert #filling #frosting #recipe

OK, let’s get back to buttercream talk…

As mentioned, today I am sharing yet another fabulous variation of my recipe for Best Ever Cream Cheese Buttercream, Peanut Butter Cream Cheese Buttercream. When The Big Lug tasted this buttercream when I first made it, he said it reminded him of one of his favorite childhood cereals, Peanut Butter Cap’n Crunch! I’m totally serious. For me, it tastes just like classic peanut butter pie and marries perfectly with moist and tender chocolate cake—my favorite way to enjoy this buttercream.

Instead of being crunchy like Peanut Butter Cap’n Crunch (ha!), this buttercream is as smooth and creamy as it gets for peanut butter frostings—even though the photos appear otherwise. Because it took me quite some time, like 30 minutes, to get the swirls just right for photography, the buttercream puffed up a little and you see some of the tiny air pockets. I told you it was light and fluffy, right? This exceptional buttercream base is rich and buttery, melts on the tongue and is truly divine. Now, with the addition of peanut butter (pure bliss!), our cream cheese buttercream becomes incredibly extraordinary. Peanut butter lovers, rejoice!

Our Peanut Butter Cream Cheese Buttercream tastes like a cross between peanut butter cheesecake and peanut butter pie (I kid you not) yet has the texture of the most sublime mousse. Seriously, like the other buttercreams, I could not stop tasting it straight from the spoon. And, as I’ve shared with you before, I’m allergic to dairy! Once again, the tastings from the spoon and spatula were well worth the risk.

What about consistency and depth of flavor? As is, the recipes below are ready for frosting and piping brownies, cakes, cupcakes and cheesecakes or even doughnuts and other baked sweet treats. Take your pick when you make your batch—either a regular batch yielding about 4¼ cups that is slightly sweeter, or a larger and more intensely peanut butter flavored batch yielding about 5½ cups (my personal favorite). Chocolate and jam- or jelly-filled baked treats have never tasted so good!

Peanut Butter Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy packed with flavor. It tastes just like peanut butter pie and the texture is like mousse! #cake #dessert #filling #frosting #recipe

As stated previously, the secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces each. This, of course, translates to two (2) sticks of butter and one (1) brick of cream cheese. Most cream cheese frosting recipes call for far too much cream cheese (read: too much moisture and not enough fat) and the frosting just does not want to pipe well. In addition, the frosting is so loosey-goosey that cake layers actually slide! No fun—especially if transporting the cake. Essentially, you would have to add an incredible amount of confectioners’ sugar to stiffen it up in order to pipe nicely. And, for most of us, this translates to a frosting that is just too cloyingly sweet.

In case you missed it in previous posts, this is what I wrote in a post last spring:

“Just as with my carrot cake recipe, my Cream Cheese Buttercream recipe was inspired by the one found in my New Better Homes and Gardens Cookbook. It is quite the opposite of Mrs. Fields’ recipe that calls for two 8-ounce packages (16 ounces) of cream cheese and only one stick (½ cup or 4 ounces) of salted butter. The BHG recipe calls for one 8-ounce package of cream cheese to one stick of butter (again, at 4 ounces). However, I increased the amount of butter from the BHG recipe to create a true “Cream Cheese Buttercream” in a 1:1 ratio (8 ounces to 8 ounces) of cream cheese to butter with enough confectioners’ sugar to thicken the consistency to pipe beautifully. Sometimes, I even use one stick of salted butter with one stick of unsalted for a nice salty-sweet balance.”

What makes our Peanut Butter Cream Cheese Buttercream wicked good? This incredibly exceptional buttercream literally melts on your tongue. It is buttery-rich, creamy, silky-smooth, full of peanut butter flavor and is light and fluffy like mousse. A slight tang from the cream cheese and creamy-style peanut butter balances the sweetness of the sugar so as not to be overly sweet. This cream cheese buttercream tastes just like peanut butter cheesecake and peanut butter pie! Due to the adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Peanut Butter Cream Cheese Buttercream is versatile and pairs extremely well with white cakes, yellow cakes and chocolate cakes alike as well as brownies, cupcakes, cheesecakes and other sweet treats like baked doughnuts. Quite simply the ideal light and fluffy peanut butter buttercream! Now that’s wicked good.

For the peanut butter lovers in your life, whip up a batch, or large batch, of Peanut Butter Cream Cheese Buttercream for a special baked sweet treat. Your loved ones will thank you. Make this buttercream. Today. OK, very soon. You won’t regret it! I promise.

Bon appétit!

xo,

stacysig

Peanut Butter Cream Cheese Buttercream Frosting by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy packed with flavor. It tastes just like peanut butter pie and the texture is like mousse! The perfect frosting for peanut butter lovers. | dessert filling frosting recipe

 

Peanut Butter Cream Cheese Buttercream

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Makes about 4¼ to 5½ cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes.

Peanut Butter Cream Cheese Buttercream

Rich, creamy, light and fluffy and packed with peanut butter flavor, this spectacular buttercream frosting has a slight tang from cream cheese and tastes just like peanut butter pie! Truly, a peanut butter lover’s dream come true.

Ingredients

  • For Regular Batch, Slightly Sweeter—Makes about 4¼ cups
  • ¾ cup (1½ sticks or 170 grams) unsalted butter, softened (or part salted & unsalted)
  • 6 ounces (170 grams) cream cheese, such as Philadelphia®, chilled from the fridge
  • ¾ cup (192 grams) creamy peanut butter, such as Jif®
  • 1½ teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
  • 3½ cups (420 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
  • For Large Batch, More Intense Peanut Butter Flavor—Makes about 5½ cups
  • 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
  • 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, softened
  • 1½ cups (384 grams) creamy peanut butter, such as Jif®
  • 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
  • 4½ cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Directions

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese, peanut butter and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.

Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.

Recipe Notes

Tips:

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

Original Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/peanut-butter-cream-cheese-buttercream/

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Whoa, super scary about the blood clot, Stacy! Hope you’re okay now. Sounds like you know the signs?

    And I love peanut butter frosting made with cream cheese…one of my all time faves.
    Carolyn recently posted…31 Healthy Coconut Oil Recipes You Need To TryMy Profile

    • Aww…thank you, Carolyn! Yes, I was freaking out about the blood clot. Meanwhile, I’m glad you like peanut butter frosting with cream cheese. I bet it would be just as delicious made low carb. 🙂 Thanks for stopping by and have a lovely Sunday!

  2. Oh my goodness Stacy I will be praying for you! How very scary! I totally understand being put on restrictions, how difficult it can be to try and food blog, then to decide if you want to tell the world why your missing and just how much of life you want to share. Ugh..So sorry.. I love this peanut butter cream cheese buttercream! It looks amazing! I really just want to dip my finger into the screen and have a taste <3 Pinning for later!
    Serena | Serena Bakes Simply From Scratch recently posted…I Want To Marry You Chocolate Chip CookiesMy Profile

    • Aww…thank you, Serena! You are such a sweetheart. Thank you for the prayers. I greatly appreciate them. 🙂 Yes, this Peanut Butter Cream Cheese Buttercream is a must make soon recipe. Your family will love it! Thanks for stopping by, my friend. Have a great week ahead!

  3. Maria | Pink Patisserie says:

    Stacy, thank you so much for sharing your personal healthy story.. I’m so glad that you are doing well and I hope that things will only improve for you! It sounds like you and your doctor are on top of things! I’ve lost two friends to embolisms. I’m so glad you’ve been able to blog a little even though things have been so hard! Keep up the good work and know you are in my thoughts and prayers! I just love how your frosting recipes have done so well! They (and this one especially) all look so gorgeous!

    • Maria, you are truly my sweetest food blogging friend! Thank you so much for your kind, thoughtful and encouraging words and especially your prayers. I cannot tell you how much this means to me…it’s immense. (I’m tearing up right now, I swear! But, I am also smiling knowing how much you care. Again, thank you.) I have been so nervous (freaky-jeeky trembling nervous) about this whole thing, my hubby is as well. But, I decided to not let it ruin my happiness and life. Meanwhile, I am doing all I can do to rid my body of this latest blood clot episode and hope they never return with my new prevention regimen. I am so sorry you have lost two friends to embolisms. How absolutely heartbreaking. My doctor is so concerned about these blood clots as the medical field has never seen before such an increase in them as well as deaths due to PEs (pulmonary embolisms). People need to take extra precautions with their health when taking drugs that can cause these severe blood clots. Even young women, at the young age of 17, are suffering from blood clots due to oral contraceptives and other drugs which cause them and their lives are never the same. Thank you for the compliments on the cream cheese buttercream frostings. This peanut butter one is my all-time favorite. You and your family will love it! Have a fabulous week ahead, my friend! xo

  4. Stacy, this is a wickedly fabulous post. I’m sorry to hear about your struggle with such a common but not-very-talked-about problem and thanks for sharing so candidly. I really hope that you’re back on your feet again completely soon. As for the frosting series, well I will most definitely remember that this is the place to come when I need a reliable recipe for my next cake! I wish I had remembered yesterday that you had some frosting recipes as I made some white chocolate cream cheese frosting (first time I’ve ever made frosting!! Exciting!) for a banana loaf. Just about to frost it now … double excitement! I was happy to read your tip here about equal amounts of cream cheese and butter, because that’s what I did! Can’t wait to taste my frosting later!
    Helen @ Scrummy Lane recently posted…Leftover risotto arancini & marinara sauceMy Profile

    • Thank you, Helen! I appreciate your kind words. Oh, my goodness…your white chocolate cream cheese frosting sounds divine! Just perfect for a banana loaf or cake. 🙂 Yes, that ratio of 1:1 with cream cheese to butter works wonders for frosting and piping cakes and tastes fabulous. Thanks for stopping by, my friend! Have a wonderful week!

  5. I appreciate and admire you for sharing your health issue, and I wish you the best, my friend — I’m thinking about you! I love your frosting series, too, and like the others, I’m pinning this one as well! 🙂
    marcie recently posted…St. Patrick’s Day Worthy Dishes 2014My Profile

    • Aww…Marcie, thank you so much! You are so very kind, my friend. 🙂 I’m glad you enjoyed the buttercream series. I’m so looking forward to sharing the baked goodies to go with them! Thanks for stopping by and for pinning. Have a fabulous week!

  6. Oh Stacy – I am sorry to hear about your clot but glad you are using natural healthy alternatives in treating it-turmeric and ginger is indeed amazing! I had no idea Bextra was so harmful! I am sorry to hear about your ordeal – you are such a gem and I will be praying for you! My dad had a blood clot in his heart and was put on Cummodin but after a week in hospital and complications, his doc advised us to take him off it. Some meds have such serious side effects and we just are not aware of them – thank you for being transparent and sharing your story to help others. Like I said – you are a gem!

    And this peanut butter cream cheese frsoting is truly amazing – PB is one of my daily NEEDS and this frosting on a slice of chocolate cake would be a wickedly EPIC party for my tastebuds!
    Shashi @ http://runninsrilankan.com recently posted…Thinking Out Loud-National Eating Disorders Awareness WeekMy Profile

    • Oh, girl! Don’t think for a single minute that I didn’t think of you and your love of peanut butter when I was working on this post. Of course I did! 🙂 Peanut butter paired with chocolate is my biggest weakness and guilty pleasure in treats. Thank you for your kind thoughts and prayers, my friend. They mean so much to me! I’ve been feeling somewhere between freaked and totally terrified. But, I’m doing my level best, mentally, to not let it disturb or distract me too much. Yes, that Coumadin. I was on it for 18 months starting 10 years ago and it was no fun. I am so sorry to hear that your father suffered a blood clot in his heart. How terrible. I’m glad his physician saw the wisdom in taking him off the medication. In fact, I pressured my doctor to let me get off it as she wanted to keep me on it. Too many awful side effects! Try this buttercream, soon Shashi. You will love it on chocolate cake. EPIC indeed!

  7. Stacy keep the butter creams coming but please take care of yourself. A lifelong friend of mine died from an embolism.

    I’ll be praying for you as well.
    Norma | Allspice and Nutmeg recently posted…Yogurt Chocolate MousseMy Profile

    • Norma, thank you so much! You are so sweet. I cannot express enough how much your prayers mean to me. Thank you, my friend. So sorry to hear that you lost a lifelong friend to a PE (pulmonary embolism). How heartbreaking. As I mentioned, I am going to do my best to get the word out on the dangers, prevention, warning signs and treatment options for blood clots. Thanks for stopping by and have a great week!

  8. Wow. Scary stuff. I had heard about Elle but didn’t know the sad details. Yes I agree this is a calling for you. GREG

    • Thank you, Greg. Blood clots are definitely scary stuff. Poor Elle and her family. I never knew her, but just cannot get her out of my mind as she was so young, a food blogger as well and the day of her death was so close to the date of my recurrent blood clot. Hope your week is off to a great start, my friend. 🙂

  9. You are a doll. Thanks for sharing something so personal with us. Clots sound scary! Ginger tea really is the best, so many sneaky ways to eat ginger too… I love natural remedies to stay healthy! Can’t imagine if a doctor told me to not blog for TWO weeks. Devastating. Frosting sounds amazing…never made peanut butter frosting before! Have no idea why?!? cause I LOVE peanut butter. Hope you have a lovely week dear!
    Kelly – LEFT SIDE OF THE TABLE recently posted…Carrot Ginger Puree SoupMy Profile

    • Kelly, thank you so much! I’m really hooked on ginger and lemon tea now. Natural remedies are definitely the way to go when they’re effective. Thanks for the compliments on the frosting. This peanut butter variation is my favorite! I just know you will love it. Thanks for stopping by and for the well wishes, my friend. You have a lovely week, too! 🙂

  10. I’m so sorry to hear about your clot, Stacy! Praying it responds to your natural treatments soon so you can be back on your feet doing what you love :). This may be my favorite buttercream yet – I love anything with peanut butter!
    Laura (Tutti Dolci) recently posted…meyer lemon & poppy seed doughnutsMy Profile

    • Thank you, Laura! I cannot express enough how much I appreciate your prayers and well wishes, my friend. They mean so much! Thank you, thank you. I’m with you…this is my favorite buttercream in this series. We are kindred spirits when it comes to peanut butter. 🙂 Thanks for stopping by and have a great week!

  11. Wow, I’m glad you’re okay! Also glad you’re food blogging but please take it easy 🙂
    This buttercream looks delish 😀
    Ashley Bee @ Quarter Life Crisis Cuisine recently posted…What I’m Doing When I’m Not Here — TabbedOutMy Profile

    • Thank you, Ashley Bee! I’ve been missing you and need to get my buns over to your blog to see what you are up to in Austin. 🙂 Thank you for the compliments on the buttercream. Peanut butter is one of my biggest weaknesses…especially with chocolate. Thanks for dropping by and enjoy the rest of the week!

  12. Oh my gosh, Stacy!! That is so scary!! That is actually one of my biggest fears when flying to Taiwan so often. You have to sit for basically 19 hours with very minimal walking time and I always feared a blood clot. I’m so glad nothing worse happened to you and that you’re constantly monitoring it. I’m sending you virtual hugs!! Always thinking of you, my friend!!

    Now, this PB buttercream? Excuse me while I eat the entire thing because you have no idea how obsessed with PB I am!!
    Julie @ Table for Two recently posted…The Moistest Very Vanilla Mug CakeMy Profile

    • Oh, Julie…this blood clot took me by total surprise and I am somewhere between freaking out and totally terrified. It’s so hard to not think about it constantly and getting my work done is a huge challenge. About flying to Taiwan, you can try eating foods and drinking beverages with fresh ginger juice, taking turmeric and resveratrol as a supplement as well as Vitamin E and aspirin. They are all natural blood thinners. Also, try to stay away from Vitamin K-rich foods, like leafy greens, broccoli, Brussels sprouts, kale and spinach for a couple weeks pre-flight. But, since I am not a doctor, I have to say that you must consult with them first as part of a disclaimer. A naturopathic doctor can really help you with this because those extended flight times, for destinations like Taiwan, can be a real danger and risk. Thank you for the well wishes and hugs, my friend. You are the sweetest and I appreciate your support more than you could ever know. So glad you like this buttercream. It’s my favorite of the series. Thanks again for everything, Julie! xo

  13. Stacy, wow, what a story. I want to come back and reread it and talk more with you. And here is why. My father had a very simple surgery to remove hernia, and afterwords he developed a blood clot in his leg. It’s been over a year now, and the blood clot is still there, he’s been on a blood thinning medication forever. Now he has to have another surgery, but they cannot do it because of his blood clot situation and the thickness of his blood. Very similar story to yours, even though he is, of course, much older than you are. Wow, I did not realize that even younger people like yourself can be affected by blood clots – this stuff is scary. I am very involved in my parents’ life, and your story is a great help, because I know how meticulous you are in researching and approaching everything: from recipes and ingredients to your site design, etc. I am sure you take a similar meticulous approach to medical issues, and I might be asking you some questions in relation to that blood clot in the near future, if you don’t mind. Almost forgot about your peanut buttercream – it looks amazingly delicious like all others, I’ve been pinning it and WANT to try it!
    Julia | JuliasAlbum.com recently posted…Cold Asian noodle salad with peanut dressingMy Profile

    • Thank you, Julia. It has been a very scary and challenging time, but I am fighting my way through it while trying to not let it stress me. I’m so sorry to hear about your father having a blood clot in his leg following his surgery. Yes, thick blood, or antiphospholipid syndrome, is sometimes called “sticky blood syndrome” as a lay term. I did learn of a new procedure used to dissolve blood clots. However, it is a very painful and long procedure, like 8 hours. This procedure can eliminate the “scar tissue” as well, thus greatly preventing future blood clot events. This type of procedure sounds like it could help your father so he can undergo the other surgical procedures he needs. Surgeons just do not want the liability and have strict criteria for “surgical candidates”. So, those with blood clots are not considered. I know because I managed a surgical practice for a decade. Well, you certainly have gotten to know me, Julia! 🙂 I tend to be quite meticulous at times and when I realize I want to know something, I want to know right now! LOL. So, I do tend to read a lot. Please reach out whenever you feel the need, my sweet friend. I am always here for you to share what I know or to point you in a direction to learn more for the sake of your father’s health. Meanwhile, I’m glad you like this peanut butter buttercream. It is my favorite of the series…even though I love them all! 🙂 Thanks for dropping by and have a great rest of the week! xo

  14. You are such a great lady, so hearing what you went through makes me worried for you! I hope you are feeling better now and I hope you get some rest (that’s a order, a really really nice one!). Please let us know how you’re doing.
    Honestly, I just want to grab a spoon and dive in to this. This looks too delicious for words, going to try this on some whoopie pies! Cannot wait!
    Pamela @ Brooklyn Farm Girl recently posted…Fashion: What I Wore This WeekMy Profile

    • Aww…thank you, Pamela! You are so very kind. I appreciate your concern and your well wishes, too. I did aggravate the blood clot (standing too long making a yeast dough recipe with lots of steps) and photography, so it is very stubborn. But, I am prepared to fight through it naturally. OK, I will take your sweet orders! I shall take it easy. 🙂 Meanwhile, I’m so glad you like this peanut butter buttercream. It would be phenomenally good on whoopie pies! 🙂 Thanks again for stopping by and have a great rest of the week!

  15. Oh my Stacy, sorry to hear about your scare and we both sincerely hope you are doing fine. This is the creamiest of cream cheese buttercream out there. Looks utterly tempting!
    Take care,
    J+C
    Judit + Corina @WineDineDaily recently posted…New York Steak with Cherry Wine SauceMy Profile

    • Thank you, girls! So nice of you to drop by. I greatly appreciate your well wishes and kind words. It has been a very scary time. Meanwhile, I’m glad you like this peanut butter cream cheese buttercream recipe. It can be rather dangerous with a spoon! 😉 You ladies, rock. Thanks again for stopping by, J+C!

  16. I am so sorry to hear about about this Stacy – thank you so much for sharing something so personal with us. I hope you are feeling better and you definitely should get some rest and take a much needed break whenever you feel like you need one. I will be thinking of you and sending you good thoughts that all of your treatments help.
    I love all your buttercream posts and I wish I could dive right in to this creamy peanut butter one – it looks utterly amazing! *big hugs*

    • Aww…Kelly, you are the sweetest! Thank you so much for stopping by. I greatly appreciate your kind and encouraging words as well as the sweet hugs. You are a great friend, my dear. Again, I appreciate your support. It means so much to me. I’m glad you like this buttercream recipe. I hope you make it soon for your family as a treat! xo

  17. Oh my gosh that is really scary Stacy. So this is a bit crazy of me, but after a girl I knew in high school had this happen to her it’s been an irrational fear of mine ever since. I just cannot imagine how frightening it is to actually go through such an experience. I’m sending prayers for your health! On a separate note, this peanut butter cream cheese buttercream is just beyond, I would go wild on a big bowl of this, just me a spoon!

    Please take care of yourself!
    xxx
    Jaclyn recently posted…DIY FireplaceMy Profile

    • Jaclyn, thank you! I cannot express enough how much I appreciate your kind thoughts and prayers during this scary time. I’m doing my best not to stress over it and concentrate on my work. (Creative work is always a great distraction to life’s stresses, at least for me.) Meanwhile, I’m glad you like this peanut butter cream cheese buttercream. I hear ya, girl, on goin’ wild with a big bowl of this buttercream with a spoon. It’s so incredibly easy to do! 😉 Thanks for stopping by, my friend. You’re the best! 🙂 xo

  18. Stacy, I wish you the best for your health! Thanks for sharing your story. Take care!
    PS – loving the buttercream series!
    Bianca @ Confessions of a Chocoholic recently posted…Mini Orange Pound Cakes + New Blog Design!My Profile

    • Thank you, Bianca! It has been a challenging week working in the kitchen. I have to keep stopping to walk around and then rest to elevate my leg. Kind of hard to be productive, grrr. Meanwhile, I’m glad you’re enjoying the buttercream series. I have more up my sleeve to include all the cakes to go with the buttercreams, soon! 🙂

  19. Oh my gosh Stacy I’m so sorry that you’re going through this again it must be so frustrating. You need to take care of yourself first, the blog and all of us will still be here!
    Sylvie | Gourmande in the Kitchen recently posted…Vegetable Nori Wraps with Sunflower Butter Dipping Sauce (Raw, Vegan, Grain-Free, Paleo)My Profile

    • Sylvie, thank you my sweet friend. This whole episode has certainly been frustrating and scary. When I want to accomplish something in the kitchen, I want to do it right now. I hate feeling limited and behind in my work. Thank you for your kind words. They mean so much!

  20. Wow Stacy, I’m so sorry to hear you’ve been through all this. I’m an RN so I understand how serious a blood clot is and can be. I somehow missed this post and am so glad I saw it in my Bloglovin and read it. Hope your doing better now and that everything is under control. On a lighter note, your peanut butter buttercream looks amazing – I’m imagining all kinds of things it would be a crowning glory to! Pinning it now! I think I’ll need it – 🙂
    Chris @ The Café Sucré Farine recently posted…Lemon Chess Tart w/ Shortbread CrustMy Profile

    • Thank you, Chris! You are very kind, my friend. I greatly appreciate your well wishes and encouraging words. Yes, blood clots are very serious and an all too common health condition. This one has scared the wits out of me. The pain and swelling is now behind my knee and in the belly of my calf muscle. Not fun. I’m trying to work just part time in the kitchen preparing recipes and shooting (photography), but, as you and your hubby, Scott, know all too well, preparing, styling and shooting food takes hours and hours. The swelling eventually moves to my ankle and makes standing for long periods of time impossible. I’m trying to keep it elevated and doing plenty of walking, in between, as much as possible to dissolve the clot asap. Thank you for the compliments on this peanut butter buttercream recipe and for pinning it. You will love it! In fact, I can’t wait to share my next one. (I’m editing the photos right now.) You will love it, too! 🙂

  21. Wow, yum, I absolutely love the idea of peanut butter in cream cheese buttercream. I feel like it’d taste delicious with ANYTHING! 😀 Saving this recipe!

  22. So sorry to hear about your medical condition but so glad you were able to catch it in time and are taking steps to not only take care of yourself, but to also share with others to help prevention. Our health is so important, and something we take for granted too often. What an amazing “machine” our body is, and how delicately balanced every part of it is in how one part works with the others. Take care my friend. Is walking as an exercise good for you? If so, let me know. I’ve got a fun walking video I’d like to send you. I’ve been doing it myself and it can easily be done at home.
    Jeanette | Jeanette’s Healthy Living recently posted…Gluten-Free Chicken Scallopine with Meyer Lemon Sauce RecipeMy Profile

    • Jeanette, thank you. I’m fighting this thing with everything I’ve got. Today, my leg is feeling markedly better just since before the weekend. I agree with you…our bodies require a delicate balance to keep everything in harmony. And, yes…walking helps with circulation. I have a treadmill I use and I also walk around my kitchen island (when working in the kitchen), the stairs and throughout our house. It is the “mechanical means” to help dissolve the clot along with nutrition and natural supplementation that act more “chemically”. Your fun walking video sounds interesting! Keep me in mind for that. 🙂 Thanks for stopping by, my friend. Have a fabulous rest of the week!

  23. hello! It says about refrigerating for 2-3 days… Do you think this icing would do well with freezing?
    Thanks!

Trackbacks

  1. […] Peanut Butter Cream Cheese Buttercream —> From Wicked Good Kitchen […]

  2. […] (Adapted from Wicked Good Kitchen) […]

  3. […] (Adapted from Wicked Good Kitchen) […]

Speak Your Mind

*

CommentLuv badge