Peanut Butter Swiss Buttercream

Prep Time

30m

Yields

24 servings

About this Recipe

This silky-smooth Peanut Butter Swiss Buttercream frosting is a cut above the average buttercream. Instead of the usual powdered-sugar-and-butter base, this Swiss buttercream recipe begins with a bowl full of sweet meringue, whipped into fluffy peaks. And that makes all the difference.

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Peanut Butter Swiss Buttercream

Prep Time

30m

Bake Time

Yields

24 servings

About this Recipe

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Ingredients

6 egg whites
2 cups Imperial Sugar Extra Fine Granulated Sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cup unsalted butter, room temperature

Instructions

Prepare a double boiler or a pot filled with about 2 inches boiling water. If using a pot of boiling water, make sure that your mixing bowl will fit on top of pot without bottom of bowl touching water.
In a glass or metal mixing bowl, use an electric mixer to whisk egg whites and sugar together until foamy. Place bowl over boiling water.
Continue whisking with electric mixer until sugar has dissolved completely. This can take up to 5 minutes.
Transfer mixture to bowl of a stand mixer fitted with whisk attachment.
Whisk on high speed until stiff peaks form. This may take up to 15 minutes (longer if kitchen is particularly hot and/or humid).
Switch to paddle attachment. Add vanilla, salt, and peanut butter a spoonful at a time and mix on medium speed until peanut butter is fully incorporated.
Cut butter into thin slices (about 1/2 tablespoon per slice). With mixer running, add a few slices of butter at a time until frosting is smooth and creamy.
If frosting is too thin, put bowl in refrigerator for 20 minutes. Return to mixer and beat until smooth.