Disclaimer: This post contains affiliate links. If you purchase through these links, I may earn a small commission—thank you for supporting the blog!
Level up your bakes with this Peanut Chocolate
Buttercream Filling — a smooth, spreadable frosting that marries nutty
peanut butter, tangy cream cheese, and silky dark chocolate. Technically, this
is a whipped chocolate‑peanut filling stabilized with cream cheese and gelatin,
but it pipes and tastes just like buttercream — rich, smooth, and perfect for
cakes and rolls. Ideal for dessert cups, roll cakes, or as a decadent frosting
layer in chiffon cakes.
Why You’ll Love This Peanut Butter Chocolate Cream
• Perfect texture: Holds its shape in layered cakes and piping designs.• Balanced flavor: Nutty, sweet, and chocolatey in every bite.
• Versatile use: Ideal for chiffon cakes, Swiss rolls, dessert jars, or donut fillings.
• Speedy prep: Ready in under an hour with no baking required.
Peanut Butter Chocolate Filling Recipe
Print Recipe| Prep Time | Chill Time | Total Time |
|---|---|---|
| 20 minutes | 15–30 minutes | ~40 minutes |
Ingredients You'll Need
Makes about 250 g of filling
• 2 g gelatin sheets• 17 g creamy peanut butter
For the creamiest, no‑stir spread, I reach for a top‑rated peanut butter—shop here.
• 15 g granulated sugar• 30 g cream cheese, softened
A block of full‑fat cream cheese adds richness—find your favorite brand.
• 17 g dark chocolate (60–70%), finely chopped Use a premium dark chocolate bar for an extra-smooth ganache layer—grab it here.
• 100 g heavy whipping cream, chilled(Tip: For extra-smooth chocolate peanut butter flavor, use high-quality dark chocolate and natural peanut butter.)
Equipment
• Small saucepan and heatproof bowl (for melting)• Mixing bowls
• Electric mixer or hand whisk
• Spatula and piping bag (optional)
Step-by-Step Instructions for Cream Filling
1. Bloom the Gelatin & Combine Base:
- Soak gelatin sheets in cold water for 5 minutes, then squeeze out excess.- In a heatproof bowl set over simmering water, whisk together gelatin, peanut butter, and sugar until smooth.
2. Incorporate Cream Cheese & Chocolate:
- Stir in softened cream cheese until fully blended.- In the same setup, melt dark chocolate with a splash of the whipping cream, then stir into the peanut mixture until homogeneous.
3. Whip & Fold for Creamy Texture:
- In a chilled bowl, whip the remaining cream to medium‑stiff peaks.- Gently fold the whipped cream into the peanut‑chocolate base in three additions, preserving the airy structure.
4. Chill & Use:
- Transfer to a piping bag or container and refrigerate for 15–30 minutes to set.- Pipe or spread between chiffon cake layers, roll cakes, or dollop in dessert cups.
Best Cakes & Desserts to Fill with Peanut Butter Chocolate Cream
• Cocoa Chiffon Cake: Rich chocolate sponge meets nutty filling.• Earl Grey Chiffon Roll: Tea‑scented cake wrapped around peanut‑chocolate cream.
• Mocha Swiss Roll: Coffee‑infused sponge with this luscious cream.
• Crunch Add-Ins: Stir in crushed Oreos, granola, or chopped nuts for texture.
Pro Tips & Variations
• Stronger chocolate hit: Use 70–80% dark chocolate or add cocoa powder.• Crunch factor: Fold in 1 Tbsp chopped roasted peanuts or cookie crumbs.
• Nut‑free option: Swap peanut butter for sunflower seed butter.
• Mocha twist: Add 1 tsp instant espresso powder to the cream for coffee flavor.
Storage
• Refrigerate: Covered, up to 3 days—flavor deepens over time.• Freeze: Store in a sealed container for up to 1 week; thaw in the fridge before piping.
If you loved this buttercream, check out my Dark Chocolate Cherry Victoria Cake | Black Forest–Style Victoria Sandwich
0 Comments