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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.

The frosting is ready to top your favorite 6-inch cake, sandwich between two cookies, or used as a sweet filling for your small batch desserts!

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. 🙂

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 baker. Always looking at new and creative ways to try different flavors and techniques in the recipes I create.

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. Now, we all know I have yet to make one of those videos, but if I did, that is what would have happened.

This frosting is that good. And while the intention is to pair it with cookies, the light, super-chocolatey, and decadent frosting can be piped onto any baked treat. Or, if you are like me, sneak spoonfuls of it straight from the bowl!

A Few Notes On The Ingredients:

Ingredients for rich chocolate frosting in small bowls.
  • Butter – Typically ganache is made with just chocolate and cream. But I like to add butter to make the ganache rich, velvety, and give it a more luxurious feel. It truly takes this frosting to the next level of decadence!
  • Chocolate – I like to use a chocolate baking bar instead of chocolate chips to make ganache for a couple of reasons: it melts better and has a more intense flavor. And because we rely on warm cream to melt the chocolate, we want to give it the best chance of melting properly!

You can use chocolate chips if that is all you have on hand. Keep in mind, chocolate chips have extra ingredients which will likely yield ganache that isn’t as smooth.

  • Peanut Butter – Simple, regular peanut butter is what I recommend – like Jif of Skippy. Natural, organic, or peanut butter that needs to be stirred will make the ganache hard to mix and oily!
  • Salt – I add salt to balance the flavors. It also punctuates the flavors. You can certainly omit it if you like.

Step-by-Step Photos

Chocolate chunks and butter in a mixing bowl.

Add the chocolate, butter, and salt to a mixing bowl. If using a baking bar, chop it into small chunks so it melts faster.

Heavy cream poured over chocolate chunks and butter.

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.

Powdered sugar added to a bowl of thick ganache.

Cover and transfer the mixed ganache to the refrigerator. Let it chill for at least 1 hour so it can thicken.

Add the powdered sugar and vanilla and beat until smooth and fluffy.

Peanut butter added to whipped ganache in a bowl.

Add the peanut butter and continue to beat until the peanut butter is mixed in, and the frosting is light and fluffy.

The frosting is ready to use right away or can be refrigerated.

Tip! The frosting will firm when it is refrigerated. Bring it to room temperature and mix it with a spoon or hand mixer to make it fluffy again.

Bowl full of peanut buttery whipped ganache frosting.

A Few Serving Ideas

As a small batch frosting recipe, this will make enough to frost 4 to 6 cupcakes or a single-layer 6-inch cake. I’ll get you started with a few recipes to pair with this peanut butter whipped ganache.

Peanut Buttery Whipped Ganache Frosting

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. The frosting is ready to top your favorite cake, sandwich between two cookies, or used as a sweet filling for your small batch desserts!
Servings1 Cup (approx.)
Prep15 minutes
Chill1 hour
Total1 hour 15 minutes

INGREDIENTS

  • 2 ounces semi-sweet chocolate (I recommend a baking bar)
  • 2 tablespoons unsalted butter
  • teaspoon salt
  • cup heavy 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 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.
I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!

RECIPE 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.
Course: Dessert
Cuisine: American
Author: Erin Cernich

NUTRITION ESTIMATES

Calories: 154kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 57mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 237IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.

about the author ...

I'm Erin and I'm all about desserts - and a little bit of butter!

I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!

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