Peanut Butter Marshmallow Frosting

October 19, 2013
Peanut Butter Marshmallow Frosting


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

Ingredients

  • 3/4 cup 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
In This Recipe

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Cake|Peanut Butter|Dessert

Reviews (2) Questions (0)

2 Reviews

Author Comment
"NASA" D. October 25, 2013
never tried it with natural, but i imagine that it should work just fine; peanuts have a lot of fats, and natural oils, so yes, it should work. Also, there are products out there which can be 'played with' to control and cut down on sweetness, meaning- in the book, 'Cooking for Geeks' I learned that Domino Sugar makes a sugar product...actually several products which control flavor and texture- the product(s) 'Envision' and 'Super Envision' both allow for glossy whipped egg whites, while simultaneously controlling sweetness of the (meringue) egg whites. Increase the egg whites [by 1 or 2] for an even more substantial fluff. Just a couple thoughts. Thank you for your interest. And, happy cooking!
 
fearlessem October 25, 2013
Do you know if natural peanut butter work for this (to cut down on the sweetness?) Or does it have to be skippy / jif style?<br />