Peanut Buttery Whipped Ganache Frosting
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Is it frosting or a creamy, eat-from-the-spoon chocolate treat? Make this peanut butter ganache frosting, decide for yourself, and tell me you couldn’t resist eating it straight from the bowl! Rich ganache and creamy peanut butter are whipped to fluffy perfection, with flavors reminiscent of your favorite peanut butter cup candy.
I originally set out to make a simple chocolate ganache frosting to go with the chocolate ganache filled cookie cups I was making. But I wanted to test different flavors. It’s a work hazard I suppose as a professional home baker.
And there it was: the Costco-size peanut butter jar sitting by the toaster. I was immediately reminded of my chocolate peanut butter small batch cupcakes and how irresistible those are. So there it went; a couple of peanut butter dollops into the first test batch of this frosting.
Holy smokes! It was one of those Instagram moments. You know the ones – where the food blogger eats a bite of their creation on camera and drops their spoon or says mmm-mmm. I couldn’t stop eating this whipped peanut butter ganache frosting. And I don’t know if it was a good or bad thing that I tested it 3 times. 🙂
Step-by-Step Photos
Add the chocolate, butter, and salt to a mixing bowl. If using a baking bar, chop it into small chunks so it melts faster.
Heat the cream on the stove top or in the microwave. Pour it over the chocolate and butter, and let it sit for 3 to 5 minutes before stirring.
Tip! Wait to stir the chocolate and cream! The cream needs time to heat and soften the chocolate so it mixes smoothly. On the other hand, don’t let it sit too long before stirring. If the cream gets too cool, the ganache may separate.
Cover and transfer to the refrigerator, and let the ganache chill for at least 1 hour so it can thicken.
Add the powdered sugar and vanilla and beat until smooth and fluffy.
Add the peanut butter and continue to beat until it is mixed in and the frosting is light and fluffy.
The frosting is ready to use right away or can be refrigerated.
Let’s have some fun! Two questions: did you eat the ganache straight from the bowl? And, should I start making recipe videos? 🙂 Drop me a note in the comments below!
Peanut Butter Whipped Ganache Frosting Recipe
by Erin Cernich
Equipment
Ingredients
- 2 ounces semi-sweet chocolate (I recommend a baking bar)
- 2 tablespoons unsalted butter
- ⅛ teaspoon salt
- ⅓ cup heavy whipping cream
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 2 tablespoons creamy peanut butter (regular peanut butter like Jif or Skippy)
Instructions
- Chop the chocolate bar into small pieces. Add the chocolate, butter, and salt to a medium mixing bowl.2 ounces semi-sweet chocolate, 2 tablespoons unsalted butter, 1/8 teaspoon salt
- In a small saucepan, heat the heavy cream until small bubbles form along the sides of the pan. Do not boil! Alternative – Heat the cream in the microwave in a liquid measuring cup in 30-second increments until warm.1/3 cup heavy whipping cream
- Pour the warm cream over the chocolate and butter and let it sit for 3 to 5 minutes without stirring. This will allow the heat to distribute to all the chocolate pieces. Don't let it sit too long though. If the cream cools too much, the ganache may be separate and be grainy.
- With a whisk or spatula, stir the chocolate until smooth. Let the chocolate cool slightly at room temperature for 5 to 10 minutes. Then cover with plastic wrap and refrigerate for at least 1 hour. The chocolate needs time to chill and thicken. Otherwise, it probably won't whip properly.
- Add the powdered sugar and vanilla to the chocolate ganache. Use a hand mixer to beat until it is fluffy and creamy. Add the peanut butter, and continue to beat until smooth.1/2 teaspoon vanilla extract, 1/2 cup powdered sugar, 2 tablespoons creamy peanut butter
- The frosting is ready to use immediately, or it can be covered and refrigerated. The frosting will stiffen when chilled. When ready to use, bring it to room temperature then give it another mix to make it smooth. The frosting can be used to frost cakes or cupcakes, as a filling, or to spread on cookies.
Notes
- Serving Size – This is a small batch frosting recipe that can be doubled.
- Chocolate – To make smooth ganache, I prefer chocolate baking bars because they don’t have as many extra ingredients as chocolate chips. However, chocolate chips will work fine.
- Peanut Butter – I recommend regular peanut butter like Jif or Skippy. Natural, organic, or peanut butter that has to be stirred may yield frosting that is oily and separated.
- Heating The Cream – Be careful not to overheat it. If it gets too hot, it can develop a skin, which may cause your frosting to be chunky.
- Chill The Ganache – This is important to make whipped ganache so it will whip properly. Warm ganache won’t whip.
- Stable At Room Temp – The frosting is fine at room temperature for a day. After that I recommend refrigerating it because of the whipped cream.
- Storage – Cover and refrigerate the frosting for up to 1 week. Bring to room temp and mix again to use.
Nutrition Estimates
TRY THESE SMALL BATCH RECIPES NEXT!
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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Very good recipe! I hate any type of buttercream frosting but I wanted to find a peanut butter chocolate frosting and this one was perfect. I did cut the powdered sugar in half since I don’t like overly sweet frosting though. I was able to frost 6 cupcakes easily.
Thanks Megan – glad the frosting worked for you!