INGREDIENTS
4 large egg whites, room temperature
1 cup (200 g) white granulated Huletts sugar
1 cup (225 g) unsalted Clover butter, softened to room temperature.
1⁄4 cup (60 g) creamy Yum Yum peanut butter, room temperature
1 tsp pure vanilla extract
Pinch of salt
Method
- Prepare the Meringue: In a heatproof bowl (or the bowl of a stand mixer), combine the egg whites and sugar.
- Place over a pot of simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture reaches about 160°F (70°C) on a candy thermometer. Remove from heat.
- Whip the Meringue. Using a stand mixer fitted with the whisk attachment, beat the egg white mixture on high speed until stiff, glossy peaks form and the bowl is cool to the touch. This can take 8–10 minutes.
- Prepare the Butter-Peanut Butter Mix: In a separate bowl, combine the softened butter and peanut butter. Beat on medium speed until creamy and smooth, making sure there are no lumps. This step is key for a smooth, even buttercream.
- Combine Meringue and Butter Mixture: Reduce the mixer speed on the meringue to low. Add the butter-peanut butter mixture a few tablespoons at a time, allowing it to fully incorporate before adding more. Once all butter is added, increase speed to medium-high and beat until fluffy, light, and smooth. If the buttercream looks curdled, keep beating—it will come together after a few minutes. Add Flavouring.
- Beat in vanilla extract and a pinch of salt. Taste and adjust add more peanut butter if you want a stronger nutty flavour.
- Use the buttercream to decorate a premade cake and decorate to your liking.
CLOVER PRODUCTS USED IN THIS RECIPE
