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A question about a recipe: Peanut Butter Pavlova

780a6598 1291 462d b840 77d4ba63c07a  alice peanut butter pavlova food52 mark weinberg 14 05 06 0655

I have a question about the recipe "Peanut Butter Pavlova" from Alice Medrich. How important is it to use natural peanut butter?

asked by Jassy about 3 years ago
2 answers 782 views
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo

Monita is a Recipe Tester for Food52

added about 3 years ago

It depends what you want to use instead. Store bought, commercial peanut butter (like Jiff or Skippy's) contains other ingredients, besides peanuts, which can impact the flavor or outcome of the Pavlova. Natural PB should be just ground up peanuts

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

I always use natural PB when the recipe calls for it. Natural is usually just peanuts, oil, maybe salt. The processed (i.e., Skippy, Jif) includes a boatload of sugar so watch out if the recipe adds it, that it isn't too sweet. Also, the consistency of natural PB is much more... "drippy" if you will, than regular PB. I think you could use regular PB, just watch the sweetener, and you may have to add a little water/oil to thin it out.

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