Peanut Butter Buttercream

Fresh Large Egg Whites 180g (6 Large)
White Sugar 150g (2/3cup)
Confectioners Sugar 240g (2cup)
Solid Vegetable Shortening 150g (2/3cup)
Peanut Butter 384g (1 1/2 cup)
Vanilla Extract 1 Tablespoon

• Over a double boiler in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are no longer gritty to the touch.
• Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
• In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed.
• Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all mixed in.
• Be sure your peanut butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 quick additions
• Turn the speed up to high and let it mix smooth. Add the vanilla extract at the end.
  ***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer