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Message: [QUOTE="Cahoot, post: 44190, member: 3784"] When I looked up the subject of peanut butter buttercreams online that's also what many people suggested - doing a combination of peanut butter + powdered PB. Unfortunately I didn't have any so couldn't go with that option. I've heard people say good things about PB2, especially using it as a lower-calorie substitute for regular peanut butter, so I may actually get some. Going a bit off on a tangent on the subject of caramel though, Stella writes that butter is unnecessary for caramel. I've seen a few recipes that are much fussier than her recipe of just sugar + cream: the general process in those recipes involves heating cream + milk + glucose together while sugar + glucose is cooked in another pan to make a caramel; the caramel is deglazed with the dairy mixture and cooked to desired temperature (usually 105-106°C/221-223°F), then cooled to 70°C/158°C before the butter is added using an immersion blender. Have you tried using that method? I'm wondering how the much fussier method (in terms of steps and ingredients) compares to Stella's ultra-simple method for caramel. [/QUOTE]