Peanut Butter Swiss Meringue Buttercream Frosting

posted by Ashton • Keaton • Mia July 12, 2022

Peanut Butter Swiss Meringue Buttercream Frosting

This silky smooth peanut butter frosting is a cut above the average buttercream. Instead of the usual powdered-sugar-and-butter base, this Swiss buttercream recipe begins with a bowl full of sweet meringue, whipped into fluffy peaks. And that makes all the difference.

Calling all peanut butter lovers! This silky smooth Swiss Meringue Buttercream is for you!

Peanut Butter Swiss Meringue Buttercream Frosting This silky smooth peanut butter frosting is a cut above the average buttercream. Instead of the usual powdered-sugar-and-butter base, this Swiss buttercream recipe begins with a bowl full of sweet meringue, whipped into fluffy peaks. And that makes all the difference.

What is the Difference Between Buttercream and Swiss Meringue Buttercream?

Regular buttercream frosting is made primarily of butter and powdered sugar. Sometimes it may also include shortening or another stable fat like peanut butter. But more or less, it involves mixing together butter and powdered sugar and then thinning it out with milk until you reach a desired consistency.

Buttercream is smooth, stable, and easy to work with. But some people also find it to be overly thick and too rich.

Swiss Meringue Buttercream is a bit more finicky, but it’s decidedly more light and fluffy than traditional American buttercream. It’s made by whisking egg whites and sugar over heat until a thick meringue is formed (hence the name). This meringue mixture takes the place of the powdered sugar used in traditional buttercream.

Softened butter (or in our case, peanut butter) is added to the meringue and then whipped (using a stand mixer fitted with a paddle attachment) into a silky frosting suitable for piping, frosting, and coloring.

What is Swiss Meringue Buttercream used for?

SMBC can be used in just about any way you would use a traditional American buttercream. This light and airy, silky smooth frosting is delicious on top of cupcakes, inside of macarons, and looks beautiful on wedding cakes.

Here are some of the recipes we love that would work well with this Swiss Meringue Buttercream and its yummy peanut butter flavor:

Main Ingredients & Supplies Needed

egg whites
Dixie Crystals Extra Fine Granulated Sugar
creamy peanut butter (no peanut butter powder subs)
vanilla
salt
unsalted butter

How to Make Peanut Butter Swiss Meringue Buttercream

Peanut Butter Swiss Meringue Buttercream Frosting

Yield: 24

Prep Time: 30 minutes

Total Time: 30 minutes

This silky-smooth Peanut Butter Swiss Buttercream frosting is a cut above the average buttercream. Instead of the usual powdered-sugar-and-butter base, this Swiss buttercream recipe begins with a bowl full of sweet meringue, whipped into fluffy peaks. And that makes all the difference.

Ingredients

5 large egg whites
1 cup granulated sugar (200g)
1 ½ cups (3 sticks) unsalted butter, room temperature (340g)
¾ cup creamy peanut butter (190g)
1 ½ teaspoons vanilla extract
¼ teaspoon salt

Instructions

Heat the egg whites and sugar
In a heatproof bowl (or the bowl of your stand mixer), whisk together the egg whites and sugar. Set the bowl over a pot of simmering water (double boiler style) and whisk constantly until the sugar is completely dissolved and the mixture reaches about 160°F. It should feel smooth, not grainy, when rubbed between your fingers.

Whip the meringue
Transfer the bowl to your stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and the bowl is completely cool to the touch. This usually takes 8–10 minutes.

Add the butter
Switch to the paddle attachment. Add the butter one tablespoon at a time, mixing on medium speed. Don’t panic if it looks curdled or soupy—this is normal. Keep mixing and it will come together into a smooth buttercream.

Add the peanut butter + flavorings
Beat in the peanut butter, vanilla extract, and salt until fully incorporated and silky smooth.

Final whip
Increase speed slightly and mix for another 1–2 minutes until light and fluffy.

Notes

If your buttercream is too soft, chill it for 10–15 minutes and re-whip.
If it’s too firm, let it sit at room temp and mix again.
This frosting pipes beautifully and is perfect for cakes, cupcakes, and layer desserts.