Peanut Butter Buttercream

This post is aaaalll about the buttercream. I could talk for hours about how good this buttercream is...

But I wont.

It is the creamiest, most luxurious buttercream I have ever made. It is just sweet enough without being too sweet and it has the most perfect peanut butter taste. There is nothing worse than making a buttercream that you struggle to pipe (baker probs...) because it doesn't hold it's shape or it's too stiff. But this is just perfect. 

I love everything about this buttercream so I highly recommend you make it right now and pipe as much as you can onto any flavour cupcake you want. I chose my favourite chocolate cupcakes but I know it would be gorgeous on vanilla and I can't wait to try it to make a peanut butter and jelly cupcake (coming soon!). 

It is made up very simply of 1 part butter: 2 parts peanut butter. So, if you use 50g of butter you would need about 100g of peanut butter, Cream together thoroughly until no butter lumps remain - it may need a good beating until you achieve this! Add in icing sugar 1 tbsp at a time until it has thickened and is a pipeable consistency. I think around 150g for 150g butter/peanut butter mix. You may need more or less so add gradually until you are happy. Next add a decent splash of milk - around 2 or 3 tablespoons and mix it together. This is what makes it loooovely and creamy. You may need to add a few more tablespoons of icing sugar after this.

Ta da! That is literally it. This is a short & sweet post because this buttercream speaks for itself.

Make it yourself and you will understand what I mean!

Teri x

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