Comments on: Peanut Butter Chocolate Cake

By: Olivia

Olivia — Mon, 26 Aug 2024 16:49:26 +0000

In reply to Honey. Hi Honey! So glad you loved it and that you were able to save the buttercream!

By: Honey

Honey — Sat, 24 Aug 2024 17:48:33 +0000

Love your cakes. I did have an issue with runny buttercream luckily I had powdered meringue to add to it and refrigerating did the trick. I made roasted banana chocolate chunk ice cream to serve with it

By: Natalia

Natalia — Tue, 06 Aug 2024 20:47:24 +0000

One of the most delicious cakes I’ve made! My husband wanted a peanut butter chocolate cake for his birthday. I love your cakes and I always choose from your cakes for birthdays. I love challenging myself with new techniques.
I was nervous to try the Swiss meringue based on the comments and the fact that I’ve never made a Swiss meringue. However, this is the BEST frosting. It was not grainy, so smooth and light. The best frosting I’ve ever made!

By: Olivia

Olivia — Wed, 19 Jun 2024 19:14:22 +0000

In reply to Leslie. Hi Leslie! Not the temperature but yes to cooking time. Start checking them at 15mins or so.

By: Leslie

Leslie — Sun, 16 Jun 2024 13:05:00 +0000

I love to make this recipe into cupcakes. Should I change the temperature and/or cooking time?

By: Olivia

Olivia — Fri, 17 May 2024 03:21:35 +0000

In reply to Ellie Grenauer. Hi Ellie! Yes, but it will make the frosting much softer and more difficult to work with. Be sure to *not* use natural peanut butter as those are too oily.

By: Ellie Grenauer

Ellie Grenauer — Thu, 16 May 2024 21:30:43 +0000

Can I substitute peanut butter in the buttercream instead of powder

By: Olivia

Olivia — Wed, 28 Feb 2024 17:29:24 +0000

In reply to Candice. Hi Candice! I reduced the egg whites because I wanted less frosting. This would not cause the issue you're seeing. The culprit is likely the brand of powdered PB. I know some people have had issues depending on the brand. What is the exact issue you were seeing? Was the frosting runny or separated?

By: Candice

Candice — Mon, 26 Feb 2024 20:27:49 +0000

I was really excited to try this version of the frosting with the powdered peanut butter, but unfortunately had issues.
I couldn’t get it to come together completely despite all the usual tips like popping it in the fridge and continuing to mix. Is there a reason you decreased the egg whites to 5? Could this be impacting the outcome?

By: Olivia

Olivia — Fri, 12 Jan 2024 16:48:51 +0000

In reply to Allyson. Thanks so much, Allyson! I haven't done that myself before but it should work. Add it slowly though, 1-2 Tbsp at a time. PB powder can be finicky depending on the brand (so I've heard) so add it slowly and stop if the frosting starts to look funny.