Peanut Butter Swiss Buttercream
Prep Time
30m
Yields
24 servingsAbout 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.
Peanut Butter Swiss Buttercream
Prep Time
30mBake Time
Yields
24 servingsAbout 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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Ingredients
- 6 egg whites
- 2 cups Crystal 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.
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Peanut Butter Swiss Buttercream
Prep Time
30mYields
24 servingsAbout 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.
Ingredients
- 6 egg whites
- 2 cups Crystal 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.
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