All of your tutorials are so helpful and I love your authenticity and transparency! You are truly AWESOME and so very talented! I am using this recipe for a peanut butter cake I'm making during the holidays! Thanks Karolyn! Blessings to you! 💙
Hello Karolyn I just came across your channel and I want to thank you I’ve been watching your video’s and they have so much information I love them all…..
@@KarolynsKakes yes. Thankfully both my kids and my husband all love it too because of one of them had an allergy or something they would have to go. Lol. Jk. Maybe…
I’m team CREAMY JIF all the way. It’s creamy, delicious and it smells so doggone delicious. Besides, my mom only brought JIF. Anywho, if I wasn’t dieting right now, I would bake me a chocolate and vanilla cake and put your PB filling in between the layers with either chopped Reese cups or PB chips. I could taste it as you were saying it. Yummy 😋!!! Thanks again for another great recipe.
I love your videos and find myself binging them since I discovered you! Your personality and skill level really makes your videos quite enjoyable. Thank you for generously sharing your amazing tips and tricks! I’m considering switching up my brand of vanilla and I’m quite curious as to your choice in using imitation vanilla. I’ve always been told that it’s important to use real vanilla in baking. Do you find that the Wilton is particularly tasty or would your preference be to use imitation in other brands as well? Note - Please excuse me if my comment comes off as critical in any way as my only intention is to learn from a pro!
Thank you Dena! I LOVE Wilton clear vanilla (only Wilton brand). I’ll never use a different brand. I find that my customers also love the flavor. I think it’s all a personal preference. There is a stigma attached to imitation vanilla, but I don’t care because it really is so good!
Yes! I'd freeze in an airtight container. When ready to use, place in the fridge the day before to start the thawing process. Then remove from fridge and let it sit (in the container) at room temp to thaw. Re-whip it before you use it!
Yummmmm I absolutely LOVE peanut butter!!!! Thank you for sharing this video with us! Also when you do make a cake and add this filling do you use this to frost the cake as well or no?
Creamy Definitely.... My husband is the Big Peanut Butter Fan. I buy him at least 2 bags of the Reese's peanut butter cups a week. Do you have a Reese's peanut butter Cake, that you make? Even if just for you and your family? And if so, can you make a Video for us?
Can you use this recipe to frost cupcakes? If so would you recommend going the same as in ONLY leaving cupcakes out for 8 hours then fridge only after that?
Did you create this recipe. I'm just curious as to why you used cream cheese and what does that do to the flavor. I love cream cheese but this surprised me. I'm still learning about how flavors work together.
I did create this! I have 2 types of buttercream recipes...some use cream cheese and some do not. The cream cheese makes it a little more dense than regular American buttercream. It isn't as smooth, which is why I only use cream cheese based recipes in my fillings. I never frost a cake with cream cheese icings. It just doesn't hold up as well. I hope that helps!
Yes, you can refrigerate it up to a week. And I fill my cakes and let them sit out at room temperature to settle, so I have had this filling in cakes that sat out for 8 hours and it was fine. So I tell people to not leave their cake sit out longer than a day after they cut it. (I recommend wrapping it up and refrigerating / freezing it after it is cut if it won't be eaten for a while.)
I never have, but it should freeze well. The day before you want to use it again, remove from the freezer and thaw it in the refrigerator overnight. Then take it out of the fridge and leave on the countertop for an hour or so for it to lose it's chill. Place back in the mixer and re-whip before using it again.
Thanks so much for your recipe Ms. Karolyn!! Sounds delicious. May i ask which type of sweetex do you use? I went to purchase and saw there were different ones. Flex, golden flex, and I believe there's one made that is soy based. I'm confused 😕
Can't you just make the peanut butter creamier and fluffy without adding all the extra sugar and the vanilla extract? Most peanut butter fillers I have tasted barely taste like peanut butter. How about a peanut butter mouse as a filler? Love my JIF peanut butter!
Hmmm, I'm sure you could do something without the sugar. I'm not 100% sure what to recommend though. The addition of the cream cheese helps make it fluffy. You can always omit the vanilla and reduce the sugar by half and see the outcome. And team JIF forever!! 😂
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All of your tutorials are so helpful and I love your authenticity and transparency! You are truly AWESOME and so very talented! I am using this recipe for a peanut butter cake I'm making during the holidays! Thanks Karolyn! Blessings to you! 💙
Thank you Kendra! Let me know how it turns out, I know people are going to love it!
@@KarolynsKakes I sure will! Thank you! 💙
Hello Karolyn I just came across your channel and I want to thank you I’ve been watching your video’s and they have so much information I love them all…..
Awww thank you for reaching out! I'm so glad I'm able to help you! :)
Thx for the recipes !
My pleasure 😊
I love all your videos
Thank you!
Thank you for sharing. Love from NJ 💜
Sending love back from PA 💜
@@KarolynsKakesI know exactly where Bensalem is..I have friends that live there. I love your videos. They really help me a lot! 💜
Gracias 🙏
Thank you. I love peanut butter with a passion!
I would eat it every day if I could! Once I start, it's hard to stop LOL
@@KarolynsKakes yes. Thankfully both my kids and my husband all love it too because of one of them had an allergy or something they would have to go. Lol. Jk. Maybe…
@@Brandi_the_Baker LOL!!!! Yeah, they would have to live in a protective bubble or something because I'm not giving up Reese's PB Cups!
Gm,team creamy all the way. I bet it taste delicious on chocolate cake.
Yassss team creamy! LOL It really is so good with chocolate cake.
Perfect recipe
It really is so delish!
Yummy
I’m team CREAMY JIF all the way. It’s creamy, delicious and it smells so doggone delicious. Besides, my mom only brought JIF. Anywho, if I wasn’t dieting right now, I would bake me a chocolate and vanilla cake and put your PB filling in between the layers with either chopped Reese cups or PB chips. I could taste it as you were saying it. Yummy 😋!!! Thanks again for another great recipe.
Wait, my mouth just watered 🤣
It's so good!!
@@KarolynsKakes Mine too 👅
I love your videos and find myself binging them since I discovered you! Your personality and skill level really makes your videos quite enjoyable. Thank you for generously sharing your amazing tips and tricks! I’m considering switching up my brand of vanilla and I’m quite curious as to your choice in using imitation vanilla. I’ve always been told that it’s important to use real vanilla in baking. Do you find that the Wilton is particularly tasty or would your preference be to use imitation in other brands as well?
Note - Please excuse me if my comment comes off as critical in any way as my only intention is to learn from a pro!
Thank you Dena! I LOVE Wilton clear vanilla (only Wilton brand). I’ll never use a different brand. I find that my customers also love the flavor. I think it’s all a personal preference. There is a stigma attached to imitation vanilla, but I don’t care because it really is so good!
@@KarolynsKakes thank you for your response. I truly live your honesty and the fact that you are blazing your own path!
This is sooooooo good! Can you freeze this filling?
Yes! I'd freeze in an airtight container. When ready to use, place in the fridge the day before to start the thawing process. Then remove from fridge and let it sit (in the container) at room temp to thaw. Re-whip it before you use it!
@@KarolynsKakes great. Thank you 😊
@@KarolynsKakes thank you 😊
Yummmmm I absolutely LOVE peanut butter!!!!
Thank you for sharing this video with us! Also when you do make a cake and add this filling do you use this to frost the cake as well or no?
I never frost a cake with icing made with cream cheese. It doesn't hold up or smooth as well. I always frost my cakes with my American Buttercream!
@@KarolynsKakes I didn’t know that. It is certainly food for thought.
Are you team creamy peanut butter or team crunchy peanut butter? Creamy all the way!! LOL
Creamy!
Creamy Definitely....
My husband is the Big Peanut Butter Fan. I buy him at least 2 bags of the Reese's peanut butter cups a week.
Do you have a Reese's peanut butter Cake, that you make? Even if just for you and your family? And if so, can you make a Video for us?
Creamy
Team Crunchy
@@roslandcampbell3589 we can still get along despite our differences! LOL!!
Can you use this recipe to frost cupcakes?
If so would you recommend going the same as in ONLY leaving cupcakes out for 8 hours then fridge only after that?
Yes, I have frosted cupcakes with this icing. And, yes, I wouldn't leave it out for longer than 8 hours after frosted. ☺
Jiff creamy peanut butter all the way.
Yasss boo! 🤣🤣
Could you use this peanut butter icing for peanut butter cookies to make peanut butter cookies sandwiches?
You could, but they would have to be refrigerated because of the cream cheese.
Did you create this recipe. I'm just curious as to why you used cream cheese and what does that do to the flavor. I love cream cheese but this surprised me. I'm still learning about how flavors work together.
I did create this! I have 2 types of buttercream recipes...some use cream cheese and some do not. The cream cheese makes it a little more dense than regular American buttercream. It isn't as smooth, which is why I only use cream cheese based recipes in my fillings. I never frost a cake with cream cheese icings. It just doesn't hold up as well. I hope that helps!
I love skippy
Team Jif!! 😂😂🙌🎉
You’re still welcome here 😂
will this need to be refrigerated because of cream cheese? creamy jiff only for me
Yes, you can refrigerate it up to a week.
And I fill my cakes and let them sit out at room temperature to settle, so I have had this filling in cakes that sat out for 8 hours and it was fine. So I tell people to not leave their cake sit out longer than a day after they cut it. (I recommend wrapping it up and refrigerating / freezing it after it is cut if it won't be eaten for a while.)
Can you freeze this peanut butter icing?
My experience freezing cream cheese icing was a disaster.
I never have, but it should freeze well.
The day before you want to use it again, remove from the freezer and thaw it in the refrigerator overnight. Then take it out of the fridge and leave on the countertop for an hour or so for it to lose it's chill. Place back in the mixer and re-whip before using it again.
I am requesting a great recipe using Nutella for a cake or cupcakes.
I actually make nutella filling using this recipe, just replace the peanut butter with Nutella. It's freakin delish!!
@@KarolynsKakes thank you, I just started following you and I love your channel. Wish you only the best.
Can you list the ingredients in the description?
Jif Jif Jif. That's me alway😊😊😊😊😊😊😊😊
Nothing else comes close!!
Thanks so much for your recipe Ms. Karolyn!! Sounds delicious. May i ask which type of sweetex do you use? I went to purchase and saw there were different ones. Flex, golden flex, and I believe there's one made that is soy based. I'm confused 😕
I use the Sweetex Golden Flex. I believe they are all soy based products!
@@KarolynsKakes ok. Thank you so much.
Can't you just make the peanut butter creamier and fluffy without adding all the extra sugar and the vanilla extract? Most peanut butter fillers I have tasted barely taste like peanut butter. How about a peanut butter mouse as a filler? Love my JIF peanut butter!
Hmmm, I'm sure you could do something without the sugar. I'm not 100% sure what to recommend though. The addition of the cream cheese helps make it fluffy. You can always omit the vanilla and reduce the sugar by half and see the outcome. And team JIF forever!! 😂