Smooth, fluffy and "peanutbuttery," this peanut butter Swiss meringue buttercream is what cake dreams are made of. I have shared a few different flavors that I really enjoy, but this one is one of my favorites. It pairs really well with chocolate cake and chocolate ganache... no surprises there. The inspiration for this recipe is from my moms love for the Reese's pieces candy bar. For her birthday one year, I made her a delicious chocolate peanut buttercup themed cake using this peanut butter Swiss meringue buttercream, and it was incredibly decadent to say the least. She loved it and I hope others will enjoy it too.
TIPS AND TRICKS
For MORE tips and trick please view my "Vanilla 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 piping 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.
- Once egg whites have cooled and stiff peaks have formed, switch to paddle attachment. (this removes air bubbles from the buttercream and gives a smoother finish)
- Add room temperature butter to your egg whites starting on medium low speed and gradually increasing to medium high speed (approximately 2 min). Continue whipping until smooth.
- 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.
-Store in the fridge until ready to serve. Will firm up as it cools. Left over buttercream can be stored in an air tight container and frozen for up to 3 months.
Whether its Sweet or Savoury, let it be made with Love!
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
Chocolate Ganache Recipe: Chocolate and heavy cream added together to make a rich and creamy chocolate ganache for drips, filling or dipping fruit.
OTHER GREAT RECIPES:
VANILLA SWISS MERINGUE BUTTERCREAM SEE THIS RECIPE FOR DETAILED TIPS AND TRICKS ON MAKING SWISS MERINGUE BUTTERCREAM
STRAWBERRY SWISS MERINGUE BUTTERCREAM:
WHTIE CLOUD CAKE: