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.
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!
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.
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).
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.
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!
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.
- 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
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.