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Peanut butter frosting
Posted: 07 April 2009 08:33 AM   [ Ignore ]
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Hi Everyone,

I’ve been asked to make a chocolate cake with a peanut butter filling/frosting. 
Has anyone added peanut butter to the mousseline or ganache recipes?  If so, how much did you use?  Or do you recommend another recipe?

Thanks,
Tammy

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Posted: 07 April 2009 12:42 PM   [ Ignore ]   [ # 1 ]
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I have added peanut butter to mousseline and it is one of my all time favorites. I’m sorry to say that I didn’t measure exactly how much I added.  I started with 1/4 cup and went from there…it was probably closer to 1/2 cup of peanut butter.  I added Jif creamy peanut butter to a batch of standard mousseline.  However, I was researching the blog before I did this and found this thread http://www.realbakingwithrose.com/2007/04/mousseline_buttercream_in_a_to.html (read in the comments…there is a post about adding peanut butter to replace some of the butter in the buttercream).  I opted for the easier way wink

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Posted: 07 April 2009 12:49 PM   [ Ignore ]   [ # 2 ]
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Tammy, I have added hazelnut paste to mousseline with wonderful results.  If I were trying to make peanut butter, I would start with 2 tsp of vanilla and 1 or 2 T peanut butter, trying to get the smoothest possible brand, probably skippy or jif.  Then adjust the vanilla and/or peanut butter to taste.  I have in my notes that I added 3T hazelnut paste, total, beaten in at the end.

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Posted: 07 April 2009 01:15 PM   [ Ignore ]   [ # 3 ]
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Tammy, I have not added peanut butter but I have added Nutella. I have never measured the amount which is not helpful at this point but I would start with 1/4 cup. Good luck.

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Posted: 07 April 2009 01:27 PM   [ Ignore ]   [ # 4 ]
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OOOoooh Nutella.  That sounds so good.  The only problem is I think instead of adding it to the mousseline, most of it would probably detour directly to my mouth.  If I could get over that problem I’ll have to try it.

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Posted: 07 April 2009 02:22 PM   [ Ignore ]   [ # 5 ]
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Ditto on the Nutella - sounds wonderful.

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Posted: 07 April 2009 02:24 PM   [ Ignore ]   [ # 6 ]
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Gia, I know what you mean. My kids and I absolutely love that stuff. They eat it by the spoonful. I make grilled Nutella toast with bananas. It’s like making grilled cheese sandwiches without the cheese. Try it. I also make Nutella ice cream for my kids.

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Posted: 07 April 2009 03:17 PM   [ Ignore ]   [ # 7 ]
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Thanks for the advice.  Gia, Julie, and Rozanne.

Did anyone subtract butter before adding PB, Nutella, or hazelnut paste? 
It sounds like everyone made the mousseline as normal, then added the other products to taste. 

I’ll plan on adding 2t vanilla and 1/4+ cup PB to taste.  (I can’t wait for the “to taste” part. LOL )

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Posted: 07 April 2009 03:49 PM   [ Ignore ]   [ # 8 ]
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I made the buttercream as usual and then added the Nutella.

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Posted: 07 April 2009 04:57 PM   [ Ignore ]   [ # 9 ]
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Thanks Rozanne.  I’ll do the same.  (I’ll have to try the Nutella next time… My husband loves it)

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Posted: 07 April 2009 05:39 PM   [ Ignore ]   [ # 10 ]
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I’ve been wondering about adding peanut butter myself. So glad we got this thread going. I can’t wait to hear how the testing goes!! Keep us posted!

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Posted: 07 April 2009 09:45 PM   [ Ignore ]   [ # 11 ]
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I added hazelnut paste at the end, it was not subbed for part of the butter.

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Posted: 08 April 2009 03:04 AM   [ Ignore ]   [ # 12 ]
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Thanks everyone for your help.  I used a 1/2 cup of Jif creamy PB and Oh my… it is delightful!  tongue rolleye   You should have seen my husbands eyes light up when he tasted it!

I made a chocolate PB ganache to use for decorations and borders.  (I made 2/3 of Rose’s dark chocolate ganache recipe and added 8T of PB, 1 T corn syrup and 1 T vanilla)  I’ll know tomorrow if I’ll be able to work with it.  I can’t taste the PB or vanilla at all… the chocolate is very overwhelming.  I’m hoping it mellows a bit overnight.  (I used 4 oz of 52% and 4 oz of 62%)

Can I play with/add things to a ganache once it’s made?  Any ideas? 

Thanks.
Tammy


Update: I can taste the PB in the ganache this morning but the chocolate is very strong and needs to be sweetened.  Can I warm the ganache and beat in confection sugar?
Or is there another way to adapt the taste?

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Posted: 08 April 2009 09:41 AM   [ Ignore ]   [ # 13 ]
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Hi Tammy,

What about making a peanut butter ganache with peanut butter chips, then combining it with your chocolate ganache until it has the right flavor?  I haven’t tried this, but it’s an idea.  Good luck!

Gia

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Posted: 08 April 2009 09:55 AM   [ Ignore ]   [ # 14 ]
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Gia - 08 April 2009 12:41 PM

Hi Tammy,

What about making a peanut butter ganache with peanut butter chips, then combining it with your chocolate ganache until it has the right flavor?  I haven’t tried this, but it’s an idea.  Good luck!

Gia

Thanks Gia.  Sounds like it would work.  I’ve tasted the ganache this morning and the PB is noticeable but the chocolate is a tad too bitter for me.  I think it would overpower the wonderful PB mousseline.  Can I add powdered sugar to ganache to make it sweeter?

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Posted: 08 April 2009 03:32 PM   [ Ignore ]   [ # 15 ]
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Here’s the final product… Peanut Butter Mousseline and Choc Peanut Butter ganache on a Choc Fudge cake. 
My decorating skills are still rough but this is a freebie so I don’t think they’ll complain too much.  LOL

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