-
Makes
enough for one 9-inch layer cake
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
Test Kitchen Notes
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
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
Directions
-
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.
See what other Food52ers are saying.