Peanut Butter Swiss Merengue Buttercream
Updated: Apr 30
Swiss Meringue buttercream is my go to icing and is soooo tasty. Smooth, fluffy and "peanutbuttery," this is what cake dreams are made of. I have shared a few different flavors that I really enjoy, but this one is one to remember. It pairs really well with chocolate cake and chocolate ganache. (I have shared my ganache recipe as well.) I got my inspiration from my moms love for the Reese's pieces candy bar. This cake was made for her birthday one year. This is as close a cake can get to replicating that dreamy flavour. she loved and I hope others will too.
TIPS AND TRICKS
For MORE tips and trick please view my "smooth and creamy swiss meringue buttercream" recipe.
- This version is ideal for filling and covering cakes or cupcakes but is softer then classic swiss meringue buttercream due to the peanut butter. It will do some basic decorating, but if you are looking to do more detailed decorating I would make a batch of the classic swiss meringue buttercream for that.
- I also withheld the pinch of salt as I found the peanut butter was salty enough
WHAT YOU WILL NEED:
Mixer, double boiler (or pot with heat proof bowl), spatula, measuring cups and spoons
Ingredients:
1 Cup butter (room temperature and cubed)
1/4 Cup creamy peanut butter
1 Cup granular sugar
4 Egg Whites
1 Tsp vanilla
1/4 Tsp cream of tartar
Directions:
- Over a double boiler whisk together your egg whites, sugar, and cream of tartar until sugar is completely dissolved. Approximately 4 to 5 min.
- Transfer to Mixer with whisk attachment and gradually increase speed to medium high speed over a 2 min period. Continue whipping until cool before adding the butter. (once stiff peaks have formed, may place it in the fridge for a bit to speed up the cooling process or just keep whipping.)
- Once egg whites have cooled, switch to paddle attachment. (this removes air bubbles from the buttercream and gives a smoother finish)
- Add room temperature butter in cubes to your egg whites starting on medium low speed and gradually increasing to medium high speed (approximately 2 min). Continue whipping until cooled.
- If it looks like it is separating, it is not, just keep whipping and it will come together.
-Next add your vanilla and peanut butter and beat together until incorporated.
- Spread on or in your cakes or top your cupcakes with it and enjoy.
Check out my you tube channel to see how Swiss Meringue Buttercream is made. (video is showing my raspberry swiss meringue but it is the same method except you add peanut butter instead).
YOU TUBE channel "Sweet and Savoury @hollysrecipes22"
Raspberry Swiss Meringue Buttercream:
Vanilla Swiss Meringue Buttercream and Technique
Recipe's That Pair Well With This Buttercream:
Make this buttercream for my "Ultimate Rich Chocolate Cake". It is super moist and decadent and peanut butter and chocolate are best friends
https://hollysrecipes.wixsite.com/sweetandsavoury/post/ultimate-rich-chocolate-cake
Chocolate Ganache Recipe: Chocolate and heavy cream added together to make a rich and creamy chocolate ganache for drips, filling or dipping fruit.
https://hollysrecipes.wixsite.com/sweetandsavoury/post/chocolate-ganache
OTHER GREAT RECIPES:
SMOOTH AND CREAMY SWISS MERINGUE BUTTERCREAM SEE THIS RECIPE FOR DETAILED TIPS AND TRICKS ON MAKING SWISS MERINGUE BUTTERCREAM
https://hollysrecipes.wixsite.com/sweetandsavoury/post/smooth-and-creamy-swiss-merengue-buttercream
STRAWBERRY SWISS MERINGUE BUTTERCREAM:
https://hollysrecipes.wixsite.com/sweetandsavoury/post/strawberry-swiss-meringue-buttercream
WHTIE CLOUD CAKE:
https://hollysrecipes.wixsite.com/sweetandsavoury/post/white-cloud-cake
Whether its Sweet or Savoury, let it be made with love.