Peanut Butter Creams Recipes

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PEANUT BUTTER BUTTERCREAM



Peanut Butter Buttercream image

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

2/3 cup natural, creamy peanut butter
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Fine salt (optional)

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.

PEANUT BUTTER CREAM PIE



Peanut Butter Cream Pie image

During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup peanut butter
6 tablespoons whole milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/4 cup chopped peanuts

Steps:

  • In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

PEANUT BUTTER BUTTERCREAM FROSTING



Peanut Butter Buttercream Frosting image

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

1 cup butter, softened
1 cup peanut butter
4 cups confectioners' sugar
1/4 cup 2% milk
2 teaspoons vanilla extract

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.

HOMEMADE PEANUT BUTTER ICE CREAM



Homemade Peanut Butter Ice Cream image

The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!

Provided by momtomany

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 3h10m

Yield 10

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 ¼ cups whole milk
½ cup peanut butter (no sweetener added)
¼ cup white sugar
2 teaspoons vanilla extract
6 peanut butter cups, chopped

Steps:

  • Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
  • Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 39.4 g, Cholesterol 26.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 189.4 mg, Sugar 37.2 g

PEANUT BUTTER CREAMS



Peanut Butter Creams image

Make and share this Peanut Butter Creams recipe from Food.com.

Provided by internetnut

Categories     Candy

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 4

1 cup chocolate chips
1 cup peanut butter
1/2 cup condensed milk
1/4 cup confectioners' sugar (10x sugar)

Steps:

  • Place chocolate chips in top of double broiler. Stir till melted. Add peanut butter, sugar and milk.
  • Mix throughly into walnut size balls. Chill on wax paper.

Nutrition Facts : Calories 732.8, Fat 48.4, SaturatedFat 16.3, Cholesterol 13, Sodium 349.4, Carbohydrate 67.7, Fiber 6.3, Sugar 57, Protein 21

EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM



Easy Vegan Peanut Butter-Maple Ice Cream image

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

3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)

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



Peanut Butter Cream Cold Brew image

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

½ cup heavy whipping cream
3 tablespoons sugar-free peanut butter-flavored syrup (such as Torani®)
2 tablespoons peanut butter
1 teaspoon powdered peanut butter (such as PB2®)
ice
2 tablespoons sugar-free vanilla syrup (such as Torani®)
1 cup cold brew coffee, or as needed

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 ICE CREAM



Peanut Butter Ice Cream image

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield About 1 1/2 pints

Number Of Ingredients 7

1 cup heavy cream
2 cups whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
1 cup natural smooth peanut butter
1/2 teaspoon vanilla extract

Steps:

  • In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 49 milligrams, Sugar 14 grams, TransFat 0 grams

PEANUT BUTTER ICE CREAM



Peanut Butter Ice Cream image

Use your favorite brand of conventional peanut butter; the flavor and texture of all-natural versions do not work well in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 8

2 cups heavy cream
2 cups whole milk
1 cup salted cocktail peanuts
6 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 cup chunky peanut butter

Steps:

  • Heat cream, milk, and peanuts in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let steep at room temperature for 3 hours (or refrigerate overnight).
  • Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar, and salt in a large bowl. Add cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.)
  • Strain through a fine sieve into a bowl. Discard solids. Set the bowl in the ice-water bath. Stir in vanilla, and let cool, stirring occasionally, until cold, about 20 minutes.
  • Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large bowl, and fold in peanut butter until ice cream is swirled. Use immediately, or freeze for up to 1 week.

PEANUT BUTTER WHIPPED CREAM



Peanut Butter Whipped Cream image

Easy, wonderful tasting whipped cream to accompany anything needing a sweet / peanut buttery topping. It is great on banana cream pie, cheesecake, or coffee drinks.

Provided by Unlikely Cookie

Categories     Dessert

Time 5m

Yield 2 cups

Number Of Ingredients 4

1 cup heavy whipping cream, chilled
1/4 cup confectioners' sugar
3 -4 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

Steps:

  • Place all ingredients in a large bowl.
  • Beat with mixer on medium-high setting until stiff peaks form.
  • Holds great in fridge or use right away!

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Top Asked Questions

What is the best way to make peanut butter ice cream?
The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required! Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves.
How do you make a peanut butter and cream cheese cake?
—Jesse & Anne Foust, Bluefield, West Virginia In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
How to make peanut butter and sugar cookies?
Step 1 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.
How to make the best peanut butter buttercream frosting?
Once the powdered sugar in combined, turn up the mixer to medium speed. Add more milk if necessary to get the Best Peanut Butter Buttercream Frosting to be the right consistency which is a little thicker than regular buttercream frosting but thin enough to spread on a cupcake or cake.

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