PEANUT BUTTER BUTTERCREAM
Use this recipe to make our Peanut Butter Whoopie Pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.
BANANA AND PEANUT BUTTER 4-INGREDIENT 'ICE CREAM'
I make this for my family all the time! This is a great recipe for vegan/vegetarian diets, just replace the peanut butter with organic peanut butter or another nut butter. Substitute water for milk if desired. The more milk you add, the thinner and soupier your ice cream will be. Serve with sliced fresh fruit or handmade whipped cream.
Provided by roxyanndra
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h10m
Yield 2
Number Of Ingredients 5
Steps:
- Arrange banana chunks on a plate; freeze until solid, about 2 hours.
- Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 28.8 g, Fat 1.8 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 13.7 mg, Sugar 16 g
PEANUT BUTTER BUTTERCREAM FROSTING
This simple peanut butter buttercream frosting makes enough to frost a three- or four-layer cake. For peanut butter-lovers, this is the only frosting they need in their recipe boxes. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,
Nutrition Facts : Calories 318 calories, Fat 20g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
VANILLA BAVARIAN CREAM PIE
This pie is a delicate taste treat delight! Also good served with sliced strawberries.
Provided by ETHELMERTZ
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Soften gelatin in cold water. Scald the milk.
- In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
- Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
- Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.
Nutrition Facts : Calories 420.8 calories, Carbohydrate 30.8 g, Cholesterol 137.1 mg, Fat 30.7 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 17.2 g, Sodium 173.9 mg, Sugar 19.7 g
BAVARIAN CREAM
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Desserts Frostings and Icings
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
- In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
- Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
- When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 17.4 g, Cholesterol 188.8 mg, Fat 25.4 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 51.7 mg, Sugar 15.5 g
PEANUT BUTTER BAVARIAN CREME
This is really more of a pastry cream than a bavarian creme, but quite good. Can be served alone, like a mousse, or used as a cream in doughnuts or pastries. Cooking time does not include chilling time.
Provided by Cindy W.
Categories Dessert
Time 50m
Yield 2 cups (approximately), 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the egg yolks and the sugar in a medium size bowl. Add the cornstarch and the vanilla, and whisk thoroughly.
- Stir in scalded milk and transfer the mixture to a saucepan. Continuing whisking over low heat until the mixture begins to thicken.
- Pour mixture into a clean bowl. Add peanut butter and whisk to incorporate.
- Cover with plastic wrap and let cool completely.
- When cool, fold in chilled whipped cream and serve.
Nutrition Facts : Calories 428.9, Fat 34.4, SaturatedFat 17.5, Cholesterol 184.5, Sodium 130.6, Carbohydrate 24.1, Fiber 1, Sugar 14.2, Protein 8.5
BAVARIAN CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
- Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
- Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
- Place bowl in ice bath and stir until at room temperature.
- Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.
PB&J CRèME BRûLéE
Provided by Geoffrey Zakarian
Categories dessert
Time 6h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Spread 2 teaspoons of the strawberry jam in the bottom of each of 6 round or oval 6-ounce crème brûlée ramekins. Arrange the strawberries, slightly shingled, in a layer on top of the jam. Place the ramekins in a large roasting pan or rimmed sheet tray.
- Bring the cream, peanut butter, salt and 1/3 cup of the granulated sugar to a simmer in a saucepan, stirring often. Add the scraped vanilla bean and stir to combine. Place the yolks and remaining 1/3 cup granulated sugar in a medium bowl and whisk to combine. Temper the yolks with about 1/4 cup of the warm cream mixture and whisk to combine, then add the warm egg mixture to the saucepan to fully temper.
- Using a ladle, divide the cream mixture among the ramekins, filling each about three-quarters full. Place the roasting pan in the oven and add enough warm water to come halfway up the sides of the ramekins. Bake until the centers are set, about 45 minutes.
- Carefully transfer the ramekins to a sheet tray and let cool completely at room temperature. Cover and refrigerate until completely chilled, at least 4 hours and up to overnight.
- When ready to serve, sprinkle the tops with just enough of the turbinado sugar to cover in a thin, even layer. Shake off any excess. Torch the sugar with a brûlée or kitchen blowtorch until melted and lightly caramelized. Carefully transfer to plates and serve.
CREAMY PEANUT BUTTER ICING
A creamy, no-cook peanut butter icing. Perfect on chocolate cake! Should be enough to ice 24 cupcakes or 1 cake.
Provided by DSPTina
Categories Desserts Frostings and Icings
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners' sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 22 g, Cholesterol 20.5 mg, Fat 10.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.5 g, Sodium 80.4 mg, Sugar 21.1 g
SEMISWEET CHOCOLATE BAVARIAN CREAM
This is so good! The semi-sweet chocolate flavor leaves milk chocolate at the gate! Seriously, it will become a family favorite. It's fairly easy to make, and you will really love the flavor.
Provided by FLUFFSTER
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
- Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
- Put the milk into a saucepan and bring just to a boil.
- *Gradually whisk the hot milk into the yolks.
- Then return the mixture into the saucepan.
- Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
- Melt the chocolate in a microwave.
- Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
- Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
- While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
- Oil a mold with almond oil.
- Gently fold the cream into the custard and pour into the oiled mold.
- To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
- Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
- *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 4h20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
- Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
- Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
PEANUT BUTTER CREAM COLD BREW
I recently came up with a copycat pumpkin cream cold brew. I liked it so much I tried making it with a different flavor. This worked out deliciously.
Provided by Yoly
Categories Drinks Recipes Coffee Drinks Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine heavy whipping cream, syrup, peanut butter, and powdered peanut butter in a bowl. Whip with a hand mixer until creamy and slightly thickened.
- Fill 2 glasses with ice. Add 1 tablespoon vanilla syrup to each glass, fill 2/3 of the way with cold brew coffee, and divide peanut butter cream evenly between both.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 5.3 g, Cholesterol 81.5 mg, Fat 30.3 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 15.4 g, Sodium 111.7 mg, Sugar 1.6 g
PEANUT BUTTER CRèME BRûLéE
Categories Dairy Egg Nut Dessert Bake Kid-Friendly Peanut Anniversary Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F. Stir milk, whipping cream, and 6 tablespoons sugar in medium saucepan over medium-high heat just until sugar dissolves, removing from heat when bubbles begin to form around edges. Place peanut butter in large heat-resistant bowl. Add 1 cup hot milk mixture to peanut butter and whisk until smooth; return peanut-butter-milk mixture to pan and whisk to blend. Whisk egg yolks in same large bowl. Gradually whisk hot peanut-butter-milk mixture into yolks; return to same saucepan. Stir mixture over medium heat until custard thickens enough to leave path when finger is drawn across, about 4 minutes. Strain custard into large measuring cup. Divide custard among six 3/4-cup ramekins or custard cups.
- Place ramekins in large roasting pan. Add enough hot water to pan to reach halfway up sides of ramekins.
- Bake custards until sides are set and centers jiggle only slightly when dishes are nudged, about 40 minutes. Cool slightly. Remove ramekins from water bath and refrigerate uncovered until cold, about 4 hours. DO AHEAD Custards can be made 1 day ahead. Cover and keep refrigerated.
- Sprinkle each custard with 1 teaspoon sugar. Using kitchen torch, melt sugar until deep amber color or, alternatively, place custards under broiler until sugar melts and turns deep amber. Refrigerate custards until sugar hardens, about 15 minutes. DO AHEAD Can be made 1 hour ahead. Keep refrigerated.
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