BUTTERCREAM, PEANUT BUTTER SWISS MERINGUE

By RoketJSquerl

Ingredients

• 8 ounces (227 grams) egg whites from whole eggs or a carton
• 16 ounces (454 grams) granulated sugar
• 16 ounces (454 grams) unsalted butter softened but not warm
• 4 ounces (113 grams) creamy peanut butter
• 1 tablespoons vanilla extract

Details

Servings 24
Adapted from cakepaperparty.com

Preparation

Step 1

Combine the egg whites and sugar in a heatproof bowl or the top of a double boiler and set over simmering water, stirring periodically, until the sugar is dissolved and the temperature reaches 160 F (71 C) if using cracked eggs. Alternatively the sugar syrup can be made in the microwave. In a microwave safe bowl heat the egg whites and sugar for 2-3 minutes on high stirring every 30 seconds until the sugar is dissolved and the mixture reaches 160 F (71 C).

Remove from heat and cool until very cool to the touch. This can be done rapidly in the freezer in a cake pan.

Meanwhile, beat the butter in a mixer bowl with the flat paddle attachment on high for 2 minutes until fluffy and lightened.

Reduce speed to medium-low and gradually add half the cooled sugar syrup to the butter; beat 1 minute. Scrape down the sides of the mixer bowl, add the second half of egg syrup and beat on medium-high for 2 minutes.

Reduce speed to low and add the peanut butter followed by the vanilla extract. Increase speed to medium-high and beat for 1 minute until light and creamy.