Imagine a velvety, rich buttercream that perfectly balances the nutty flavor of peanut butter with the lightness of Swiss meringue—sounds irresistible, right? Welcome to the world of Peanut Butter Swiss Meringue Buttercream, a luscious frosting that will elevate your cakes and cupcakes to gourmet status! Whether you're preparing for a special occasion or just want to indulge in a sweet treat, this creamy concoction is sure to impress. Dive into our recipe and discover how to create this heavenly buttercream that’s not just delicious but also surprisingly easy to make!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 1 cup egg whites
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions
- Prepare a clean, dry stand mixer bowl by wiping it thoroughly with a paper towel dampened with white vinegar to remove any potential grease residue.
- Combine egg whites and granulated sugar in the stand mixer bowl, creating a double boiler by placing the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water.
- Whisk the egg white and sugar mixture continuously while heating, maintaining a temperature between 160-165°F (71-74°C) to ensure food safety and sugar dissolution. This process should take approximately 3-4 minutes.
- Transfer the bowl to the stand mixer fitted with the whisk attachment and beat on high speed until the meringue becomes glossy, thick, and forms stiff peaks. The mixture should cool to room temperature, which typically takes about 8-10 minutes.
- Switch to the paddle attachment and gradually add softened butter, a few tablespoons at a time, mixing thoroughly after each addition. The mixture might temporarily look curdled, but continue mixing until it becomes smooth and creamy.
- Add creamy peanut butter and vanilla extract to the buttercream, mixing on medium speed until fully incorporated and the texture is smooth and spreadable.
- If the buttercream appears too soft, refrigerate for 10-15 minutes, then re-whip. If too stiff, gently warm the bowl's exterior with a warm towel while mixing.
- Transfer the buttercream to a piping bag or storage container. It can be refrigerated for up to one week or frozen for up to one month.
Tips
- Ensure Clean Equipment: Start with a clean, dry stand mixer bowl. Wipe it with a paper towel soaked in white vinegar to eliminate any grease, which can prevent your meringue from whipping up properly.
- Temperature Control: When combining egg whites and sugar over simmering water, keep a close eye on the temperature. Aim for 160-165°F (71-74°C) to ensure the sugar dissolves completely and the egg whites are safe to eat.
- Whip to Perfection: Once you transfer the mixture to the stand mixer, whip it on high speed until it forms stiff peaks. This step is crucial for achieving that glossy, airy texture that defines Swiss meringue.
- Add Butter Gradually: When incorporating the softened butter, do it a few tablespoons at a time. This helps the mixture come together smoothly and prevents it from appearing curdled.
- Adjust Consistency: If your buttercream is too soft, refrigerate it for 10-15 minutes before re-whipping. If it’s too stiff, warm the bowl's exterior with a towel to loosen it up gently.
- Storage Tips: Store your buttercream in an airtight container in the refrigerator for up to a week or freeze it for up to a month. Just remember to re-whip before using it again for the best texture!
Nutrition Facts
Calories: 239kcal
Carbohydrates: 28g
Protein: 6g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 38mg
