PeanutButter Butter Cream

Updated: Apr 5

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.



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