Author Notes: Along the lines of a buttercream..or a marshmallow "fluff" but with the yummy goodness of peanut butter added for good measure. This recipe is so easy, but everyone will think you called in a pro. Enjoy! - "NASA" Dave
Food52 Review: This delicious frosting has the sticky, fluffy texture of marshmallow with a strong peanut butter flavor. The frosting is a little flowy to cover the sides of a cake, but it would easily be used for cupcakes or as a filling in a cake.It would be a wonderful filling for a chocolate cake. After all, who can argue with chocolate and peanut butter? - Stephanie Bourgeois
Makes enough for one 9-inch layer cake
- 3/4 cups corn syrup
- 1/2 cup granulated sugar, divided
- 2 large egg whites, room temperature
- 1/8 teaspoon kosher salt
- 2 teaspoons vanilla
- 1/4 cup peanut butter
- Combine 1/4 cup of the sugar and the corn syrup in a small saucepan. Heat the mixture over medium heat in a small saucepan until it boils.
- When the syrup comes to a boil, begin whipping the egg whites and salt in a very clean mixing bowl. When the egg whites are foamy, gradually add the remaining sugar and continuing to whip the egg whites just until the meringue forms stiff peaks, about 5 minutes.
- When the sugar reaches 240 degrees fahrenheit, your meringue should just have come to stiff peaks. Carefully add the hot syrup in a thin stream into the meringue, pouring down the side of the bowl.
- While continuing to mix, add the vanilla, and peanut butter. Continue to mix until the bottom of the bowl is cooled and the frosting is fluffy, about 3 to 5 minutes. Use immediately.