PERFECT Peanut Butter Frosting Recipe - Crazy for Crust (2024)

FAQs

Why is my peanut butter icing grainy? ›

Why is my peanut butter frosting grainy? If you didn't mix the frosting all the way, you might notice a grainy texture. Add some extra whipping cream if needed and mix until it's not grainy any longer.

It could possibly mean that you have not whipped it enough, or you added too much liquid. Try adding butter, frosting sugar, or whipped cream.

This could be because the butter was too soft or you added too much milk if it is buttercream frosting or it could be that you have overbeaten it if you're making cream cheese frosting. Also, a hot kitchen can make frostings go runny, so be mindful of the temperature.

One easy fix is to re-whip the frosting, preferably with the paddle attachment, on medium speed until it becomes smoother. (You can let it go for quite a bit!) If the buttercream is still grainy, you can try warming it up over a double boiler or adding a little bit of heavy cream.

Try thickening it with a bit of heavy whipping cream. You can add up to ¼ cup of heavy cream, depending on how much you need to thicken it. Then whip the frosting until it fluffs up. Heavy cream also works if the recipe instructs you to heat the frosting.

Stir the peanut butter continuously for a couple of minutes until it becomes creamy and then keep it refrigerated. If still not thickened, grind some more peanuts and add to the peanut butter and mix till both, butter and peanuts, nicely blends with each other and then refrigerate. Keep it in refrigerator only.

Why Did My Peanut Butter Frosting Separate? Frosting separates when the ingredients are either too hot or too cold. Make sure you start with room-temperature butter that's soft to the touch but not melting. Your peanut butter should also be at room temperature before making the frosting.

All the lumps should be completely beaten out before adding the sugar a little at a time or it will be impossible to get a smooth consistency. Try not to overbeat the buttercream after all the ingredients have been added or you might add bubbles, which will ruin the texture of the icing.

When the frosting's temperature drops below 69°F (21°C), its butter content will stiffen, bit by bit, until the frosting breaks into a curdled mess. But between those extremes, when the butter is pliable but cool, the frosting will be silky and light—perfect for spreading over your favorite cake.

Why is my peanut butter frosting grainy? ›

Make sure the butter is softened to cool room temperature before you begin. If the frosting separates and looks grainy, it's most likely because the butter is too cold. Place the bowl in a warm spot for a few minutes, and then beat it again for a minute or two. It should come back together.

Why Is My Homemade Peanut Butter Frosting Oily? This can happen if you use organic or natural peanut butter as it's more oily by nature and will separate when it sits. Use a smooth peanut butter like Jif or Skippy for a creamy texture.

Good peanut butter has two ingredients, peanuts and salt. It tastes like peanuts, and isn't really sweet. It can be used in both sweet and savory preparations. Some peanut butter contains added oils to make it smoother, and sugar to make it sweeter.

Most of our tasters noted that the regular peanut butter had a slightly gritty texture, which is probably due to the added sugar, but also surprised us since the presence of partially hydrogenated oils traditionally emulsifies peanut butter into silky smoothness.

The oils in natural peanut butter tend to separate, causing cookies to spread and take on a gritty texture. You can use it, but conventional peanut butter is preferred for the best cookie texture.

Make sure you stop the processor every 30 seconds to 1 minute to scrape down the sides of the bowl. At first, the peanuts might become chunky, but they get smoother and runny as you blend them. Don't worry, the butter will thicken when it comes to room temperature.