Give me a spoon e te whānau (family) because I can eat this Peanut Butter Buttercream from the bowl. The smooth texture and sweet and salty flavour is just perfect and I know you will love it!
A while ago Pic's asked me to create a buttercream using their pata pīnati māeneene (smooth peanut butter). What a dream recipe to create when peanut butter is literally one of my favourite foods in all the world. The recipe I came up with is so simple to make and just takes a few ingredients to put together. So are you going to pipe it? Eat it out of the bowl or smooth it on to a keke (cake)? The possibilities are endless!
Ways to use the Buttercream:
Top my kapukeke maika (banana cupcakes) with this delicious buttercream or my Chocolate Almond Cake. These Ultimate Peanut Butter Cookies are also lavishly covered in this buttercream.
Videography and photography by Sarah Henderson.
Ingredient Tips for this Peanut Butter Buttercream:
- Butter: Use either salted or unsalted pata (butter) in this recipe.
- Icing Sugar: Puehu huka (icing sugar) is hands down the only sugar to use to create a smooth pani reka (buttercream).
- Vanilla: Use any wanira (vanilla) you want in this recipe.
- Peanut Butter: I have only ever used a natural peanut butter like Pic's in this recipe. If you are using a more processed peanut butter I cannot guarantee it will work exactly the same. If you do, please let me know as I would love to know how it turns out!
Expert Tips:
Take the time to whip the pata (butter) and huka (sugars) for the specified time to ensure that you get a nice, fluffy buttercream.
Do not over whip the mixture once the pata pīnati (peanut butter) is added, just whip until it combined and then it is ready to go.
STEP BY STEP INSTRUCTIONS FOR THE PEANUT BUTTER BUTTERCREAM:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Whip the Butter and Sugar
Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) to a large bowl.
Whip it for 5 minutes on high.
The mixture should be almost white in colour and super fluffy.
2. Add the Peanut Butter:
Add the pata pīnati māeneene (smooth peanut butter) and whip again for one more minute.
The buttercream is now ready to use!
Pipe it, smear it or eat it out of the bowl if that’s what you need to do!
Store the Peanut Butter Buttercream:
This will keep in the fridge, in a sealed container for up to five days.
If it has been sitting in the fridge longer than four hours, bring it to room temperature for 20 minutes and then whip it for a minute or so before using it.
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DID YOU ENJOY THIS RECIPE?
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I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Peanut Butter Buttercream - Pani Reka Pata Pīnati
Ingredients
Peanut Butter Buttercream - Pani Reka Pata Pīnati
- 190 g pata kūteretere (softened butter)
- 1 C (165 g) puehu huka (icing sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- 1 C (265 g) pata pīnati māeneene (smooth peanut butter, room temperature)
Instructions
Whip the Butter and Sugar:
- Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) to a large bowl.
- Whip for 5 minutes on high or until the mixture is almost white in colour and super fluffy in texture.
Add the Peanut Butter:
- Add the pata pīnati māeneene (smooth peanut butter) and whip again for one more minute. The buttercream is now ready to use!
- Pipe it, smear it or eat it out of the bowl if that’s what you need to do!
Store the Peanut Butter Buttercream:
- This will keep in the fridge, in a sealed container for up to five days. If it has been sitting in the fridge longer than four hours, bring it to room temperature for 20 minutes and then whip it for a minute or so before using it.
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