Food Snob

Peanut Butter Swiss Meringue Buttercream Frosting

Scroll down to content

Some people don’t like Swiss Meringue Buttercream. Gasp! How is that possible? The complaint is that the frosting tastes too much like butter. In all fairness, it should. It tends to be the most substantial ingredient in the recipe. To cut down on the “butter” taste you can add other flavors to it. Like cream cheese, raspberry and even peanut butter. After tasting this frosting I thought to myself: This is the best frosting I’ve ever had. Ever.
I hope you like it, too! This recipe is adapted from the recipe found at


  • 2 c. granulated sugar
  • 1 c. egg whites (about 8 egg whites)
  • 1 lb (4 sticks) unsalted butter, room temperature
  • 1 c. creamy peanut butter
  • Pinch of kosher salt
  • 1 to 2 tsp. vanilla extract


  1. In a heat-proof electric mixer bowl combine sugar and egg whites. Place the bowl over a pot of simmering water and heat, whisking frequently, until the sugar is completely dissolved and the mixture is hot to the touch, 160˚F.
  2. Remove the bowl from the stove and attach it to the base of your mixer. Beat the mixture with the whisk attachment on high until you get a stiff-peaked meringue and the meringue has cooled to room temperature or as close to room temperature as possible.
  3. While the meringue is mixing, cut the butter into eight pieces per stick (I cut the pieces into tablespoon increments) and let it come to room temperature while the meringue whips. (Alternatively, you can precut your butter and bring it to room temperature and then let it chill for a bit while you start to make this frosting. But once you start whipping the meringue, you should bring it out to bring it to room temperature.) However, don’t worry if your butter is a little bit cold yet and not completely room temperature. I still managed to get the desire consistency and my butter was not quite room temperature and actually a bit stiff.2
  4. Add the butter, one piece at a time, to the meringue, while beating on high speed. If the meringue falls or starts to look curdled or liquidy, keep adding the butter and beating. The frosting should  come together into a thick frosting. (This happened to me the first time I made a Swiss Meringue Buttercream.)3
  5. Add salt, peanut butter and vanilla. If the frosting gets a bit runny when you add the peanut butter try beating it on high for a bit or you can firm it up in the fridge. Frost immediately, or chill it to firm up. (I chilled it slightly before frosting.)

The thing about Swiss Meringue Buttercream frosting is that the more you make them, the easier they get. The first two times I made this type of frosting it seemed to take forever. When I made it this last time it seemed to come together in a snap.

The recipe I based this recipe upon called for 1 1/2 pounds of butter. I found that one pound was enough. However, the consistency of my frosting seemed a bit on the soft side when all was said and done, so in retrospect I wonder if I should have used the full pound and half of butter.

This frosting is perfect for the outside of any cake or with a light and airy cake. I found it didn’t hold as well as I would have liked with the dense thick layer cake I made. But I would definitely make this frosting again. And again. And again!


Recipe rating:  1/2

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

4 Spatulas

Recipes, Reviews and a Pinch of me!

Practically Country

Country living in a practical way!

The Last Bite

Relish in the memories


How’s the food near you?

Do or Doughnut

do or doughnut // there is no try


A variety of recipes that you should try

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Tastes of Health

Passionate about Health, Fitness and easily prepared Delicious Food

Road to a Healthier Life

Steering You towards a Healthier Happier Life

Insightful Geopolitics

Impartial Informative Always


If I knew you were coming I'd have baked a cake...

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey


Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

%d bloggers like this: