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If the combination of peanut butter and chocolate makes your heart skip a beat, this recipe for Peanut Butter Buttercreams will feel like a dream come true. Think of them as the elegant, homemade cousin of Reese’s Peanut Butter Cups – but softer, creamier, and with a richer chocolate coating. Whether you’re planning treats for a holiday platter, a gift box for a loved one, or just a sweet reward for yourself, these buttercreams fit the bill.
But why stop at just making these for yourself? Peanut Butter Buttercreams are versatile and easy to customize for any occasion, from Easter egg-shaped delights to festive, sprinkle-topped candies for Christmas. Not only will you love their melt-in-your-mouth texture, but your friends and family will be asking for the recipe after just one bite.
The Chemistry of Peanut Butter Buttercreams
Creating flawless buttercream involves the magical interaction of fats and sugars. Here’s what happens behind the scenes:
- Peanut Butter’s Role: Peanut butter brings fat and a natural emulsifier (lecithin), ensuring the buttercream stays smooth.
- Butter and Powdered Sugar: Butter adds richness, while powdered sugar gives the filling stability without grittiness.
- Heavy Cream: A small but powerful addition, cream enhances the silkiness and prevents dryness.
For the chocolate coating, compound chocolate is the star. Unlike regular chocolate that requires tempering, compound chocolate melts easily and sets quickly, offering a fuss-free, glossy finish.
What is in Peanut Butter Buttercream Candies?
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Peanut Butter
Choose creamy peanut butter for a chunky, silky texture if you like added crunch. Avoid peanut butter spreads with added oils or sugars.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Heavy Whipping Cream
Makes a softer, more spreadable frosting. When melted with chocolate it adds more fat and moisture to the mixture, resulting in a silkier blend.
Milk Chocolate
Compound chocolate melts quickly and sets with a shiny finish, making it ideal for coating.
How do you make peanut butter buttercream candies?
- Whip the peanut butter buttercream frosting. Combine the butter, peanut butter, powdered sugar (confectioners’ sugar), and heavy cream in a mixing bowl. Use a stand mixer fitted with the paddle attachment or a hand mixer on medium speed and a large bowl to beat the mixture until smooth and fluffy.
- Portion the filling. Scoop out small portions of the buttercream using a small cookie scoop and place them on a parchment-lined baking sheet. Freeze for 15-30 minutes to firm up.
- Roll the buttercreams. Remove the buttercream scoops from the freezer. Roll them between your hands to create smooth, uniform balls. Return them to the freezer for another 10 minutes.
- Melt the chocolate. Melt the milk chocolate in a microwave-safe bowl, heating it in 30-second intervals and stirring it in between. Alternatively, use a double boiler over low heat to ensure even melting.
- Dip the buttercreams. Dip each buttercream ball into the melted chocolate using a fork or slotted spoon, ensuring it’s fully coated. Let the excess chocolate drip off before placing the dipped buttercreams back onto the parchment-lined cookie sheet.
- Set and enjoy. Allow the chocolate to harden completely. This can take 15-20 minutes at room temperature or 5-10 minutes in the refrigerator.
Tips for Success
- Keep the Filling Cool: Working with chilled buttercream balls ensures they don’t melt when dipped into the warm chocolate.
- Use Quality Chocolate: The better the chocolate, the better the final result. Look for compound chocolate for easy melting and a shiny finish.
- Work Quickly: Once the chocolate is melted, dip the buttercreams swiftly before it begins to thicken.
- Add Personal Touches: Sprinkle sea salt, crushed peanuts, or festive sprinkles on top before the chocolate sets.
Storage Tips
Refrigeration: Store buttercreams in an airtight container in the fridge for up to 2 weeks.
Freezing: To freeze, place the buttercreams in a single layer on a baking sheet until solid. Then transfer to a freezer-safe container. They’ll last for up to 3 months. Allow frozen buttercreams to thaw in the fridge for several hours before serving.
Holiday Treats
- Peanut Butter Eggs: Shape the buttercream filling into small ovals, Easter egg shapes, then dip in pastel-colored chocolate.
- Festive Sprinkles: Add red and green sprinkles for Christmas or heart-shaped sprinkles for Valentine’s Day.
- Nutty Delights: Press chopped pecans, almonds, or walnuts onto the chocolate coating before it sets.
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Why make peanut butter buttercream candies?
Peanut butter buttercreams are a revelation of simplicity and decadence. Here’s why they’re worth your time:
- Few Ingredients, Big Flavor: Just six ingredients- most of which you probably already have- create a gourmet-quality treat.
- Better Than Store-Bought: Unlike mass-produced candy, these buttercreams are customizable, fresh, and preservative-free.
- Beginner-Friendly: Even if you’ve never dipped chocolate or made a candy filling before, this recipe is foolproof.
- Perfect for All Occasions: Shape them into balls, eggs, or hearts, or add sprinkles for a festive flair.
Growing up, peanut butter and chocolate were my favorite treat duo. This recipe elevates that classic treat with buttercream, making each bite smoother, creamier, and utterly indulgent. It’s a taste of nostalgia with a luxurious twist.
Peanut butter buttercreams are a treat that proves homemade candies don’t need to be intimidating. With their creamy centers, decadent chocolate shells, and endless customization options, these buttercreams are perfect for every occasion. Whether making them for a party, gifting them to loved ones, or indulging in them yourself, this recipe will surely be a hit. Happy candy-making!
FAQs
Can I use natural peanut butter?
Yes! However, natural peanut butter can make the filling softer due to its higher oil content. Stir it thoroughly before using, and consider adding an extra tablespoon of powdered sugar to maintain the right consistency.
Why does my chocolate coating crack?
Cracking occurs when the filling is too cold and the chocolate hardens quickly. Let the buttercream balls sit at room temperature for 5 minutes before dipping to avoid temperature shock.
Can I add flavors or mix-ins?
Absolutely! Mix in a pinch of sea salt for a sweet-salty contrast, or add almond or vanilla extract for extra depth. Chopped nuts or mini chocolate chips can be folded into the filling for texture.
How do I make the coating thinner for dipping?
If your chocolate feels too thick, stir in a teaspoon of coconut oil or vegetable shortening while melting. This will make the chocolate smoother and easier to work with.
Recipes You May Love
- Classic Peanut Butter Cookies Recipe
- Homemade German Chocolate Cake Recipe
- Browned Butter Banana Cake with Peanut Butter Honey
- Best Bakery Style Chocolate Chip Cookies
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Peanut Butter Buttercreams
Ingredients
Buttercream
- 1 cup unsalted butter
- 1 cup peanut butter
- 3 cups powdered sugar
- 1 tbsp heavy cream
Chocolate
- 2 cups milk chocolate **compound chocolate
Instructions
Buttercream
- In a standing mixer or in a bowl with a hand mixer, whip butter, peanut butter powder sugar and cream.
- With a tiny cookie scoop, scoop the buttercream onto a cookie sheet lined with parchment paper.
- Place the pan in the freezer for 15 – 30 minutes
- Melt the chocolate in the microwave slowly, only 30 seconds at a time, and stirring in between
- Remove the cold buttercream balls from the freezer, roll the balls in between your hands to smooth them out.
- Drop them into the melted chocolate, removing them with a slotted spoon. Let excess chocolate drip off before placing them back on the parchment paper to set.
- Once the chocolate has set, they are ready to enjoy!
Nutrition
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