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This peanut butter frosting is silky smooth, light as air, and packed with real peanut flavor. Almost reminds me of the flavor of a “Big Hunk” candy bar! Using natural peanut butter creates a flavor incomparable to that of the un-natural stuff and it gives the buttercream a neat speckled look. Love those peanut speckles! Just make sure you drain the oil that accumulates on top of the peanut butter very well!
1. Over a large pot of gently simmering water, create a double boiler with stand-mixer bowl. Make sure the pot that you use is just big enough so the bowl fits inside without touching the water. Whisk egg whites and 1 cup plus 2 tablespoons sugar in that mixing bowl. Continually whisk the mixture over the simmering water until sugar dissolves and you are unable to feel any sugar granules when rubbed between fingertips, about 5 minutes. Be careful not to cook the egg.
2. Remove bowl from heat and put it onto your stand mixer. Beat egg whites (with whisk attachment) until egg whites form stiff peaks and are completely cool (the bowl should also be cool), about 15 minutes.
3. One square at a time, add butter while mixer is continually whisking the meringue. Continue to do this until all butter is incorporated. You want your buttercream to be light and fluffy here. If it’s not, and looks broken (caused if the butter is too warm) all you need to do is continue whipping with cold packs or ice under your bowl. As soon as that butter starts to firm up from the cold, your buttercream will whip back into shape. Literally. Add vanilla extract and seeds from the 1/4 of a vanilla bean pod, if using.
4. Drain off any oil that is on top of the room temperature natural peanut butter and then stir really well before using. Gradually mix in 2 cups of the peanut butter, making sure to scrape down sides of the bowl as you go. Refrigerate 20-25 minutes before using to set up.
5. Re-whip and use!
*If using the frosting the same day, keep it room temperature with plastic wrap on top. If using the next day or later, refrigerate (up to 3 days). Can also freeze up to a month. For refrigerated buttercream, bring back to room temperature on the counter before using then beat with a paddle attachment. For frozen, defrost overnight in the fridge then follow refrigerated instructions.
Recipe makes approximately 5 cups.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!