Peanut Butter Swiss Meringue Buttercream

Swiss meringue buttercream is my favorite kind of frosting because it isn’t as dense as buttercream (nor does it feel as heavy), and it isn’t as light as, say, canned whipped cream. It’s just a bit denser than thick, homemade whipped cream and is fluffy, rich, and just decadent. It takes on flavor well, so I decided to make peanut butter swiss meringue buttercream to pair with some chocolate cupcakes.

Ingredients

  • 3 large egg whites

  • ½ cup sugar

  • 2 sticks butter, softened

  • 1 tsp vanilla extract

  • ½ cup creamy peanut butter

Recipe

  1. Simmer 1 cup of water in a small saucepan on the stove.

  2. In a heatproof bowl the same size or slightly larger than the saucepan (or in a the bowl of a stand mixer), whisk the egg whites and sugar together. Place the bowl atop the saucepan, making sure the bottom of the bowl doesn’t actually touch the water in the saucepan. Continue whisking until the sugar is completely dissolved. If you rub the mixture between your fingers, you shouldn’t feel any sugar granules at all.

  3. Transfer the bowl to the stand mixer and beat on medium-high until glossy peaks begin to form. Alternatively, use a hand mixer to beat the mixture into a soft meringue.

  4. Turn down the speed of the mixer to low and add the butter a few tablespoons at a time, waiting until fully incorporated before adding more.

  5. Add the vanilla and continue beating on low. The frosting may seem like it’s curdling and something went seriously wrong. It didn’t. Keep going and the frosting will come together beautifully. Continue beating until all the air bubbles are gone.

  6. Lastly, fold in the creamy peanut butter until fully incorporated. Swirls of PB are alright too if you’re in a hurry!

    Enjoy!

Halal-Chocolate-Cupcakes-Peanut-Butter-Swiss-Meringue-Buttercream-Hijabs and Aprons
sweetHijabs and Apronschocolate, cupcakes, peanut butter, caramel sauce, swiss meringue buttercreamComment