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Best Ever Peanut Butter Meringue Buttercream

Prep Time20 mins
Cook Time20 mins
Author: adapted from Robicelli's


  • 125 ml water ½ cup
  • 220 g white sugar 1 cup
  • 2 egg yolks
  • 1 egg
  • 340 g cold butter cut into 1cm cubes
  • 150 g peanut butter plus additional if necessary
  • ½ tsp vanilla extract
  • ½ tsp salt flakes


  • Place water and sugar in a small saucepan over medium heat. Have a thermometer ready.
  • Put the egg and egg yolks in the bowl of a stand mixer fitted with the whip attachment. Turn the mixture to high speed and let whip until the eggs become thick and hold their shape.
  • When the sugar syrup reaches 113°C (235°F) turn the mixer to medium speed, then take the saucepan off the heat and gradually pour the syrup into the mixing bowl.
  • Turn the mixer back up to high speed and whip until the side of the bowl feels cool to the touch. The meringue may not be stiff like a traditional meringue at this point - don't worry. As long as it's cool, it'll come together.
  • Once the mixture is cool, remove the whip and replace with the paddle attachment. Turn the mixer back on to medium, then add the small cubes of butter, one at a time. Continue beating and adding the butter until it’s all added and smooth.
  • When done, switch the speed to low and add the peanut butter, salt, and vanilla. Taste, and add more peanut butter a tablespoon at a time, if desired, until you find your perfect salty-sweet balance. Feel free to add more salt to taste as well.


Use peanut butter that's darker in colour - the peanuts are usually roasted for longer before grinding, yielding better flavour.