Peanut Butter Whipped Ganache Frosting

A mixing bowl full of peanut butter whipped chocolate ganache.

5 from 1 review

Peanut Butter Whipped Ganache Frosting

Semi-sweet chocolate ganache and creamy peanut butter are whipped together to make this peanut butter whipped ganache frosting. The flavors are reminiscent of your favorite peanut butter cup candy, and it's perfect as a frosting or a filling for your favorite small batch desserts.

Prep Time20

Chill2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: Cups (approx.)

Calories: 175kcal

Author: Erin Cernich

Equipment

Ingredients

2 ounces semi-sweet chocolate I recommend a baking bar
1 tablespoon unsalted butter, room temperature
⅓ cup heavy whipping cream
⅓ cup powdered sugar sifted
½ teaspoon vanilla extract
2 tablespoons creamy peanut butter regular peanut butter like Jif or Skippy

Instructions

Chop the chocolate bar into small pieces. Add to a medium mixing bowl along with the butter.
2 ounces semi-sweet chocolate, 1 tablespoon unsalted butter, room temperature

For the best results and smooth finish, a chocolate baking bar is the best choice.

In a small saucepan, heat the heavy cream until small bubbles form along the sides of the pan. Do not boil or overheat, or the ganache will be grainy.
1/3 cup heavy whipping cream
Pour the warm cream over the chocolate and butter and let it sit for about 3 minutes without stirring. This will allow the heat to distribute to all the chocolate pieces. Don't let it sit too long. If the cream cools too much, the ganache may separate and be grainy.
With a spatula, stir the chocolate until smooth. The chocolate now needs time to thicken (to a peanut butter-like consistency), so it will whip properly. This can take up to 2 hours at room temperature, or you can speed this up by refrigerating it. If so, let it cool down at room temperature first for about 5 to 10 minutes, then cover with plastic wrap and refrigerate for at least 1 hour. You will also need to stir it a couple of times while it's chilling so it sets evenly. If it is still loose in the fridge after an hour, give it more time.
Add the powdered sugar and vanilla to the ganache. Use a hand mixer with whisk attachments, and beat on medium-high speed until fluffy and creamy for about 1 minute. Add the peanut butter, and continue to beat for about another 1 to 2 minutes to medium, soft and fluffy peaks. Do not overmix, or the ganache can separate.
1/2 teaspoon vanilla extract, 1/3 cup powdered sugar, 2 tablespoons creamy peanut butter

Sift the powdered sugar to remove clumps and keep the frosting smooth.

The ganache frosting is ready to use immediately and can be used to frost cakes, cupcakes, or as a filling.

Notes

Serving Size - This is a small batch frosting recipe that can be doubled. It will yield enough to frost a small cake or small batch of cupcakes.
Chocolate - To make smooth ganache, I prefer a semi-sweet chocolate baking bar because it doesn't have extra ingredients that may not yield the best result for ganache.
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.
Temperature is Key - With heating the cream and cooling the ganache. If the cream is too hot, it will make the ganache grainy. This is why I heat it on the stovetop - so I can monitor it. And, if the ganache is too warm, it won't whip. Which is why chilling it adequately is so important.
Stable at Room Temp - The ganache frosting is fine at room temperature for 6 to 8 hours. After that, I recommend refrigerating it because of the dairy.
Storage - Cover and refrigerate for up to 1 week. It will stiffen when chilled. When ready to use, bring it to room temperature, then mix it again to make it smooth.

Nutrition