peanut butter swiss meringue buttercream

I love making Swiss Meringue Buttercream (SMBC). I love how they stand up to the heat in Singapore and how the buttercream is so much less sweet compared to American buttercream.

Today I made a batch of Peanut Butter Swiss Meringue Buttercream to frost the Chocolate Velvet Cupcakes I had made.

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Peanut butter and chocolate go so well together and is really popular with the kids. 

To make the Peanut Butter SMBC, start by cutting the butter into cubes and placing them in a bowl and setting them aside. The butter needs to be soft but still be able to keep its shape. I find that if I cut the butter before I make the meringue, the consistency is always just-right.

In a mixing bowl set over a ban marie, whisk together egg whites and sugar until the sugar has completely melted. This will take about 4-5 minutes. 

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Transfer the bowl onto the mixer, and whisk on medium speed until the mixture is completely cool.

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Change to the paddle attachment and beat on medium speed. Add the butter all at once.

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Scrape the bowl and continue beating. Add salt and vanilla extract and beat until the mixture becomes thick and smooth.

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Add peanut butter and beat to incorporate.

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At this stage, Jadelyn came into the kitchen, curious to find out what Mommy was making.

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Once the peanut butter has been evenly distributed, the buttercream is ready to be used.

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The smell if this buttercream is so amazing, just remember not to eat it all until you have frosted your cake(s)!

RESIST!!

If you have never made SMBC, you may want to read my post on how to make Vanilla Swiss Meringue Buttercream before attempting to make this.

Peanut Butter Swiss Meringue Buttercream
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Ingredients
  1. 3 egg whites
  2. 220g caster sugar
  3. 200g unsalted butter
  4. 1 teaspoon vanilla extract
  5. 1/8 teaspoon salt
  6. 65g peanut butter - I used smooth peanut butter
Instructions
  1. In a mixing bowl set over a ban marie, whisk together egg whites and sugar until the sugar has completely melted. This will take about 4-5 minutes.
  2. Transfer the bowl onto the mixer, and whisk on medium speed until the mixture is completely cool.
  3. Change to the paddle attachment and beat on medium speed. Add the butter quickly.
  4. Scrape the bowl and continue beating. Add salt and vanilla extract and beat until the mixture becomes thick and smooth.
  5. Add peanut butter and beat to incorporate.
  6. Once the peanut butter has been evenly distributed, the buttercream is ready to be used.
Notes
  1. The buttercream can be stored in air-tight containers and left at room temperature overnight, in the fridge for 3 weeks and in the freezer for up to 3 months. If chilled or frozen, thaw in the fridge and bring to room temperature before whisking the cream to buttercream consistency before using.
  2. Swiss Meringue buttercream can be used to frost cakes/cupcakes in advance and the cakes/cupcakes can be left in an air-conditioned room. The buttercream will hold.
  3. Swiss Meringue buttercreams must be eaten at room temperature.
  4. You can add any food coloring to the buttercream then whisk to incorporate.
  5. If the buttercream looks like it had curdled, just keep mixing and it will come together and become smooth.
  6. If the buttercream is too runny, place it in the fridge for about 10-15 minutes, then continue mixing.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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