Peanut Butter & Chocolate Swiss Meringue Buttercream Frosting (SMB)

What are cupcakes if they are not frosted right? Much as frosting are dollops of butter (screams F-A-T!), sugar (goes straight to the thighs!) and sometimes flavoring (chemicals!), cupcakes are so much more adorable and eye-pleasing with these colourful and creative little pipings. 

I'm still learning to make frosting look good, check out the leaning tower of buttercream below! Thankfully, managed to pipe a round of my latest to-go chocolate cupcakes from The Pioneer Woman with 2 delightful flavors - chocolate and peanut butter.

I really like the peanut butter frosting as it complements the dark chocolate fudgy cakes in a sweet-salty way, love how the honey-roasted peanut butter makes the SMB even more fragrant. As a person who usually scraps away my buttercream when devouring the cakes, I sinfully, guiltily indulged this time. Some of my friends still vote for the chocolate buttercream as triple whammies of chocolate cupcake, chocolate buttercream & glaze and a chocolate wafer stick totally satiates even the most chocolate-hungry appetite one can have. Go for it!

Swiss Meringue Buttercream (SMB) (from Sweetapolita)

5 large egg whites

250g granulated sugar

340g unsalted butter, softened and cut into cubes

2 teaspoons vanilla bean paste or essence

pinch of salt

Choose one of below to add to SMB above

200g melted and cool dark chocolate

200g creamy peanut butter

Steps:
1. Place egg whites and sugar in a clean and dry metal mixer bowl, and simmer over a pot of water (not boiling), whisking constantly but gently until the sugar has completely dissolved and the egg whites are hot.

2. Using the whisk attachment of mixer, immediately start whipping until the meringue is thick and glossy. The mixture should be at room temperature by now (It may take around 10 minutes)

3. Switch over to paddle attachment and on low speed, start to add butter cubes gradually, and mix until it has reached a silky smooth texture. Add vanilla, salt, and melted chocolate or peanut butter. Continue to beat on low speed until well combined.