Peanut Butter Swiss Merengue Buttercream

Updated at: Thu, 17 Aug 2023 11:36:01 GMT

Step 1

TIPS AND TRICKS

Step 2

- I also withheld the pinch of salt as I found the peanut butter was salty enough

Step 3

Mixer, double boiler (or pot with heat proof bowl), spatula, measuring cups and spoons

Step 4

- Over a double boiler whisk together your egg whites, sugar, and cream of tartar until sugar is completely dissolved. Approximately 4 to 5 min.

Step 5

- Transfer to Mixer with whisk attachment and gradually increase speed to medium high speed over a 2 min period. Continue whipping until cool before adding the butter. (once stiff peaks have formed, may place it in the fridge for a bit to speed up the cooling process or just keep whipping.)

Step 6

- Once egg whites have cooled, switch to paddle attachment. (this removes air bubbles from the buttercream and gives a smoother finish)

Step 7

- Add room temperature butter in cubes to your egg whites starting on medium low speed and gradually increasing to medium high speed (approximately 2 min). Continue whipping until cooled.

Step 8

- If it looks like it is separating, it is not, just keep whipping and it will come together.

Step 9

-Next add your vanilla and peanut butter and beat together until incorporated.

Step 10

- Spread on or in your cakes or top your cupcakes with it and enjoy.

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