Made in the Swiss Meringue style, this buttercream is rich and smooth offering sweet and slaty notes.
What you need....
8 egg whites (8 oz, 236 ml)
1 cup (8 oz, 225 g) granulated sugar
1 Tablespoon vanilla extract
pinch of salt
1 Lbs. (453 g) unsalted butter (room temperature)
1 cup (8 oz, 240 g) peanut butter
How to make this....
In a small saucepan, heat egg whites and sugar, stirring constantly, until all sugar is dissolved. Use low heat here!
Place the mixture in the bowl of a stand mixer fitted with the whisk attachment and beat on high until stiff peaks form, about 5 minutes.
Turn mixer to medium speed and add butter a little at a time.
Add peanut butter, salt and vanilla and blend until smooth.
