PeanutButter Butter Cream

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....

1. In a small saucepan, heat egg whites and sugar, stirring constantly, until all sugar is dissolved. Use low heat here!

2. 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.

3. Turn mixer to medium speed and add butter a little at a time.

4. Add peanut butter, salt and vanilla and blend until smooth.